Yes, every health food or special diet blogger under the sun has a chocolate avocado cookie recipe on their blog, but I really love mine so I’m contributing one more to the interweb.

What do I like about them? I like that the avocado taste is nearly undetectable in the finished cookie (even though I love avocado, I don’t love the taste in baked goods), and it has a good amount of avocado oil to give them a soft and chewy texture. Sunbutter rounds out the flavor and adds a bit of saltiness. They’re cakey cookies oozing with lovely melted chocolate chunks.

peanut free, nut free, egg free, soy free, dairy free, wheat and gluten free depending on the flour you use, suitable for vegans

Ingredients
1 cup avocado flesh
1/4 cup avocado oil
1/3 cup maple syrup
1/2 tsp pure vanilla extract
1 heaping tbsp Sunbutter Natural Sunflower Butter
1/4 cup cocoa powder
1 1/2 cups spelt flour, or a gluten free oat or rice flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Enjoy Life Chocolate Chunks

Blend the avocado, avocado oil, sea salt, maple syrup, vanilla extract, and Sunbutter in a blender or food processor until creamy and smooth. Transfer to a mixing bowl. Add the cocoa powder, flour, baking powder, and baking soda and mix until well combined. Fold in the chocolate chunks.

Cover the dough and let cool for a half hour in the fridge.

Line a baking sheet with parchment paper and preheat the oven to 375F

Form the dough into 15 balls and spread them out 2 inches apart on the baking sheet. Gently press down with the heel of your hand. Depending on the size of your tray, this will require baking in two separate batches.

Bake for 7 - 8 minutes, or until the cookies have puffed up and darkened in colour. They will be soft and gooey inside.

Makes 15 cookies