Vegan Chocolate Avocado Cookies

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Vegan Chocolate Avocado Cookies –  vegan cookies made with avocado and coconut oil instead of butter. These thick, rich, and fudgy vegan cookies are amazing, and you’d never know had avocado in them!

Rich, thick, easy Vegan cookies piled on top of one another

Avocados are the perfect food. I love using them to make guacamolesaladsmac and cheese, and sandwiches. I also love using them to bake cookies! I am sure you just said COOKIES??? out loud. Yes, cookies. I recently made chocolate Vegan Cookies with avocados and they are incredible. Actually, they are beyond incredible. They are the best chocolate cookies I have had in a long time. No joke!

Vegan Cookies with double the chocolate piled on plate

Easy Vegan Cookies

Instead of using butter I used mashed up avocado and coconut oil. Two healthy fats team up to create an amazing cookie! I am telling you, you will never know there is avocado in these cookies. I kind of feel bad saying that because I love avocado and don’t mind inviting an avocado to my cookie party. But just in case you are worried the avocado will interfere with the decadent chocolate taste, go ahead and breath a sigh of relief because these chocolate vegan cookies are divine!

Look at that beauty! Avocados make me happy, especially when they create such healthy vegan cookies. You aren’t going to miss the butter at all!

Avocado used to make Vegan Cookies

Vegan Cookies with Double Chocolate

For these vegan cookies, there are no eggs involved, either. I used almond milk to create a moist dough and it worked beautifully. And to get the rich chocolate flavor, I used Dutch processed cocoa AND vegan chocolate chips. Double the chocolate, double the fun!

These easy vegan cookies are crazy good! I can’t say it enough! The cookies are thick, rich, and fudgy! You only need one cookie to cure your chocolate craving. These cookies are a chocolate powerhouse!

If you need a chocolate fix, I highly recommend you bake a batch of Chocolate Vegan Avocado Cookies. They are a chocolate lover’s dream!

Healthy Vegan Cookies made with avocado

More Vegan Cookie Recipes

Vegan Chocolate Avocado Cookies

Rich and chocolaty cookies that are made with avocado! These vegan cookies are divine! You will never know there is no butter in these babies!
4.29 from 7 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup Dutch processed cocoa
  • 1/4 cup coconut oil
  • 1/4 cup mashed avocado
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup almond milk
  • 1/2 cup vegan chocolate chips


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
  3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
  4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
  5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Recipe Notes

I use Enjoy Life Chocolate Chips. 

Nutrition Facts
Vegan Chocolate Avocado Cookies
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 55mg2%
Potassium 74mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

vegan cookie recipe

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I just made these tonight. I used regular milk (I’m out of almond) and only about a 1/3 cup mini chocolate chips (not vegan) and they were wonderful! My husband ate quite a few and he didn’t even notice the avocado or coconut oil and he’s super picky about stuff like that. They almost taste like a really rich brownie bite. I would recommend doubling the batch though since the cookies are smaller and smushing them down pretty well before baking since they don’t really spread at all. I’m making another batch tomorrow with the rest of the avocado. Thanks so much for the awesome recipe. I don’t think I’d be able to get my husband and kids to eat avocado otherwise. 😉

  2. Just made these for my 6 yr old who has food allergies. These are amazing. Even my 2 yr old grandson loves them! Plus I love the fact it has avocado in it!

  3. Just made a second double batch of these dor my 6 year old…. i sub gluten free flour mix due to his allergies! He loves them. Thank you

  4. I made these with a mix of two gluten free flours: half coconut flour, and half sorghum flour. The only alteration I had to make was adding more almond milk. The dough was very crumbly and not dough-like at all, perhaps because of the GF flours. So I added another 1/3 cup and that did the trick. The cookies aren’t as smooth on the top; they have more of crackle. But they are delicious nonetheless! Thanks for the recipe!

  5. I really want to try these…but unlike many who have posted, I am NOT an avocado fan. Can you taste it much? Would love to sneak some avocado into my kids…and myself. 🙂

  6. These were ridiculously delicious. The recipe was perfect and so easy. The avocado and I got the lightest kiss of coconut from the oil. Everyone was so impressed that they were vegan! I only told them after the plate was clean.

  7. Different, in a good way. Never made any dessert vegan ish…the reason why I used “ish” I used regular milk. Great recipe. Very soft/tender cookies. I did alter a bit using 1 c WW flour and 1/4 c AP flour.

  8. So I just found this recipe, and even though I’m not new at baking sweets with avocados, this recipe came out so much better than any I’m used to!! Holy guacamole! I used some cacao and maca powder and did a wheat/white flour mix. I’ll use less brown sugar next time, and make sure to stick with stevia to cut the bad stuff 😉 but all those healthy fats make me so HAPPY. The recipe made 18 for me and I froze half of the batter to make fudgy yummy frozen cookie dough. My vegan hubby and I already threw back a few each. THANK YOU.

  9. I really want to try these, but I have tried two chocolate mousse recipes with alvacados and both times they were very bitter, an no matter what I did to try to fix it, it stayed this way. Any suggestions?

  10. Since i am a student and it is difficult for me to get all the ingredients, is it possible for me to substitite almond milk and coconut oil with anything else?

  11. 5 stars
    I usually don’t leave comments on recipe blogs but… I just made those cookies this afternoon with my son, and they are absolutely delicious! I am very difficult with pastries and I have often been disappointed when I tried vegan cakes or cookies in restaurant or bakeries… I was starting to think it’s just not possible to make delicious treats without dairies. I’m so glad I found your recipe. Those cookies are honestly delicious. They taste / feel like brownie (without the nuts), they are very soft. We adore them! Thank you so much!

  12. 5 stars
    Haiiiiii, just wanted to let everyone know that this recipe is absolutely brilliant. I am not a very baker or cook or anything but this was genuinely so easy to do so 100% recommend even if baking isn’t your forte.

  13. 3 stars
    These were really easy to make and turn out pretty delicious. Loved the idea of using avocado, so original! The only think I found a bit odd is the texture, they’re basically like mini brownies. Since the flavour is sooooo chocolately it adds to that brownie kind of feel. Delicious but maybe not what I have in mind when I want I cookie. Will definitely eat the whole lot though 😀

  14. 5 stars
    I’m a newly vegan and been just thinking about chocolate made these last night and wow!! Covered my sweet tooth until next month!! Thank you

  15. This recipe looks fascinating and I’m eager to try it. One question, please: is there a reason you specify Dutch process cocoa? I’m guessing (based on websites about the science) the Dutch process comes out denser and fudgier—a good thing for cookies. I prefer natural cocoa in general, but will get Dutch process if necessary. Here’s the info site:

    1. I like Dutch process because the chocolate flavor is richer, but you can use regular unsweetened cocoa too!

  16. 4 stars
    Gosh—these really are wonderful! Thank you so much for this recipe. My hubby is a true chocolate lover, and I have been looking for a healthier cookie recipe to satisfy the chocolate fix. May try substituting quinoa flour on a single batch next time to see what happens. Do these freeze well (not that they would last long in the freezer)?

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