Healthy Double Chocolate Avocado Cookies

Imagine sinking your teeth into a soft, chewy, intensely chocolatey cookie that’s actually good for you. These Healthy Double Chocolate Avocado Cookies are just that! The secret ingredient? Avocado! It adds a creamy, melt-in-your-mouth texture and healthy fats without any noticeable avocado flavor. These cookies are packed with double the chocolate, making them perfect for any chocolate lover looking for a healthier indulgence. This healthy chocolate cookie recipe is a delicious way to satisfy your sweet tooth.

I was hesitant to try avocado in cookies at first, but I was amazed by the results. The avocado creates such a wonderful texture, and it’s completely undetectable in terms of taste. It’s a fantastic way to incorporate healthy fats and nutrients into a treat, and I’m so excited to share this recipe with you. These healthy avocado cookies are surprisingly easy to make.

How to Make It (Overview)

These healthy double chocolate avocado cookies are made by creaming together avocado and sugar, then combining them with other ingredients like cocoa powder, flour, and chocolate chips. The dough is then chilled and baked until soft and chewy.

How to Make It (Detailed)

First, we’ll mash the avocado until it’s completely smooth. This is important for achieving a smooth cookie dough and preventing any avocado chunks in the final product.

Next, we’ll cream together the mashed avocado and sugar. This creates a light and fluffy base for the cookie dough.

Then, we’ll beat in the egg and vanilla extract. These ingredients add richness and flavor to the cookies.

In a separate bowl, we’ll whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.

We’ll gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing should be avoided to keep the cookies tender.

Finally, we’ll stir in the chocolate chips. I like to use a combination of semi-sweet and dark chocolate chips for a richer chocolate flavor.

The dough is then chilled in the refrigerator. Chilling helps prevent the cookies from spreading too much during baking and creates a chewier texture.

The chilled dough is then scooped onto baking sheets and baked until the edges are set and the centers are still slightly soft.

Make Ahead Method

The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also scoop the dough into balls and freeze them for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time. Baked cookies can be stored in an airtight container at room temperature for up to 5 days.

Pro Tips

• Use ripe avocados: Ripe avocados are easier to mash and blend into the dough.
• Don’t overmix the dough: Overmixing can make the cookies tough.
• Chill the dough: This is essential for preventing spreading and creating a chewy texture.
• Use a combination of chocolate chips: This adds depth of flavor.
• For extra chewiness: Add a tablespoon of molasses to the dough.

Storage

Storing Leftover Cookies:

• Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Tools For This Recipe

• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional)

FAQs!

• Can you taste the avocado? No, you shouldn’t be able to taste the avocado at all. It mainly contributes to the texture.
• Can I use a different type of flour? You can try substituting with gluten-free all-purpose flour blend, but the texture might be slightly different.
• Can I use a different sweetener? You can use other granulated sweeteners like coconut sugar or brown sugar.