AVOCADO CHOCOLATE CHIP COOKIES

These Avocado Chocolate Chip Cookies are soft, thick, and chewy with the same great flavor as a classic chocolate chip cookie. Mashed avocado replaces the butter in this recipe, creating a cookie that is slightly cakier in texture but just as delicious. If you have never tried baking with avocado before, this is a great place to start!

Recipe Highlights

• Butter-free: Mashed avocado takes the place of butter in this recipe, making it a fun and unexpected twist on a classic chocolate chip cookie.
• Soft and chewy texture: The avocado creates a thick, cake-like cookie with a satisfying chew in every bite.
• Same great flavor: Despite the swap, these cookies taste remarkably close to a traditional chocolate chip cookie.
• Kid approved: The avocado adds just a hint of green color that is barely noticeable, and kids love them just as much as the original.
• Simple ingredients: Everything in this recipe is straightforward and easy to find, with mashed avocado being the only unexpected addition.
• Big batch: This recipe makes about 48 cookies, making it a great option for bake sales, parties, or keeping a stash on hand all week.

Ingredients in Avocado Chocolate Chip Cookies

• Mashed avocado: The star ingredient and butter substitute in this recipe. Avocado adds moisture and richness without melting during baking, which gives these cookies their thicker, chewier texture.
• Brown sugar: Adds sweetness with a subtle molasses depth that contributes to the soft, chewy texture of the cookies.
• Granulated sugar: Sweetens the cookies and helps create a slightly crisp edge.
• Eggs: Add structure, richness, and help bind the dough together.
• Vanilla extract: Enhances the flavor and rounds out the sweetness of the cookie.
• Baking soda: Helps the cookies rise slightly and keeps them soft.
• Salt: Balances the sweetness and brings out the flavor of the chocolate chips.
• All-purpose flour: Provides the structure for the cookies without making them dense.
• Semi-sweet chocolate chips: The classic finishing touch. Semi-sweet chips balance the sweetness of the dough perfectly.

Tips for the Best Avocado Chocolate Chip Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

• Mash the avocado well: The smoother the avocado, the better the cookie texture. A fork works fine, but a food processor gives you the smoothest result.
• Cream the avocado and sugars thoroughly: Spending 2 to 3 minutes beating them together improves the overall consistency of the cookies and is worth the extra time.
• Do not add more flour: The dough will be stickier than a traditional cookie dough, but that is normal. The avocado prevents the cookies from spreading too much, so resist the urge to add more flour.
• Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly and look great.
• Line your baking sheet: Parchment paper or a silicone baking mat makes removal easy and helps the bottoms bake evenly without burning.
• Do not overbake: Pull the cookies out when the edges are just barely turning golden brown. They will continue to bake on the hot pan for a couple of minutes after coming out of the oven.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These cookies also freeze well. Place cooled cookies in an airtight container or zip-top bag and freeze for up to 3 months. Thaw at room temperature before serving.

Avocado Chocolate Chip Cookies Recipe

Avocado Chocolate Chip Cookies are soft, thick, and chewy with classic cookie flavor. A fun butter-free twist on a family favorite!

5 from 3 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: avocado chocolate chip cookies

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 24 cookies

Calories: 196kcal

Author: Jessica & Nellie

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Ingredients 

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• 1 cup mashed avocado about 3-4 medium avocados
• ¾ cup brown sugar
• ¾ cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ¼ cups flour
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 375°.
• Mash the avocados until mostly smooth. I usually do this with a fork, but you can use a food processor if you prefer. Place the mashed avocado in a mixing bowl and add the sugars. Beat with an electric mixer for 1-2 minutes.
• Add the eggs and vanilla and continue to beat for 1-2 minutes.
• In a separate mixing bowl, mix together the flour, baking soda and salt.
• Add the flour mixture to the avocado mixture and mix just until combined. This cookie dough will be a bit on the sticky side, but don’t add more flour. The avocado in the recipe will prevent the cookies from spreading too much – I promise!
• Stir in the chocolate chips.
• Use a cookie scoop to scoop the cookies onto a greased cookie sheet or a cookie sheet that is lined with parchment paper or a silicone baking mat.
• Bake cookies for 9-10 minutes, until the edges barely begin to turn a light golden brown. Let the cookies cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

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FAQs

Can I taste the avocado in these cookies?

Not really. The avocado flavor is very subtle, and most people cannot detect it at all. The chocolate chips and vanilla do a great job of masking any avocado flavor.

Will my cookies turn green?

The avocado does add a very slight green tint to the dough, but it is barely noticeable in the baked cookies. Most people will not notice unless you tell them.

Why is my dough so sticky?

Avocado has a higher moisture content than butter, so this dough is naturally stickier than a traditional cookie dough. Use a cookie scoop to portion the dough and do not add extra flour, as the cookies will still hold their shape during baking.

Can I use a different type of chocolate chip?

Yes. Milk chocolate, dark chocolate, or white chocolate chips all work well in this recipe. You can also mix and match for a fun variation.

How ripe should the avocados be?

Use avocados that are fully ripe and soft. They will mash more smoothly and blend more easily into the dough than firm, underripe avocados.

Here are more of our favorite chocolate chip cookie recipes to try:

• Short on time? Chocolate Chip Cookie Bars are easily made by putting all of the dough into one pan – no scooping individual cookies!
• Chocolate chip cookies are delicious when you add fruit! Banana Chocolate Chip Cookies, Raspberry Chocolate Chip Cookies, and Cherry Chocolate Chip Cookies are some of our favorites!
• Peanut butter and chocolate are one of my favorite flavor combinations. Peanut Butter Chocolate Chip Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies are both reader favorites.

These Avocado Chocolate Chip Cookies are a fun twist on a classic that is worth trying at least once, with a soft, chewy texture and great chocolate chip cookie flavor in every bite.