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

Vegan Cookies with Avocado

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 

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!
4.34 from 6 votes
Prep Time
10 minutes
Cook Time
10 minutes
2 dozen cookies


  • 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.
  6. Note: I buyΒ Enjoy Life vegan chocolate chips.

If you like these vegan cookies, you might also like:

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 wonderful cookies and they really were a great success… although none of my boys was able to guess which was the “mystery” ingredient that was actually used ! Thanks for sharing this delicious recipe, a fav now at home!

  2. I made these with melted butter instead of coconut oil. They had a great flavor, but did not spread or change shape whatsoever in the oven, so make sure you press them down!

  3. In the oven! I didn’t have coconut oil or chocolate chips, so I used canola & peanut butter chip. πŸ™‚ If the batter is any indication, they’re going to be good!

  4. Do you think these would turn out alright with whole wheat flour? (not whole wheat pastry, just whole wheat) I’m trying to avoid refined flours, but not if it would really ruin the texture

  5. These are something that look absolutely divine! Now with regards to the almond milk are you using unsweetened, regular, vanilla, chocolate, or caramel?

  6. I just tried these – they are delicious πŸ™‚ subbed in 1/3 cup honey and 1/4 cup brown sugar and worked out beautifully. So fudgey and delicious!

  7. Hey Maria! My sister sent me this recipe the day it was published and I just HAD to try them… my avocados were ripe today so I finally did it! One question/issue though… and it may be my lack of baking experience… When I made them the dough was delicious but the cookies stayed in ball shape after 10 minutes, so I left them in until 12 or 13 and they were still balls! Any suggestions? I can’t wait to try again and make them for my non-vegan husband and see if he can tell!

  8. Pinned this recipe the moment I saw it, and finally made them this morning! Yummmm! Added some walnuts for a little crunch. Thank you for such an incredible recipe. Keep these vegan recipes coming! πŸ™‚

  9. Just made these – sinfully delicious!!! Going to search for more avocado baking recipes. I, too, have turd-looking cookies. After scrolling down I see I’ll have to flatten the dough next time. I can’t wait to “fool” my friends with these. πŸ™‚

  10. Made today. They were easy and the kids loved them. I made them with gluten free flour and they were like soft fudgey little brownie bites. Lots of flavor in these. Thank you Maria. I’ve been a follower of your site for about a year and bake several times a week using your recipes. What I love best is that they seem to be very flexible. I sub items here and there to suit my dietary needs and have excellent results. Your always inspiring me to give a new recipe a try. The only one that has me stumped is salted carmel sauce! I’ve gone through countless cups of sugar, cream and endless sticks of butter but only had one successful batch. It was however that batch that got me hooked. I won’t give up till I’ve mastered that sauce!!

  11. These were so good. More like a brownie than a cookie but delicious. My 2 year old had one then said “I’ll have another” much to her dismay she was not granted that wish=)

  12. I just made these. They are so rich and delicious. I had my husband taste them and he said they were really good (and kept asking for more). He has no clue that there is avocado in there, or coconut oil. He just said they are really good. Great recipe! I will make these again.

  13. I eat on the paleo diet. So I used almond flour same amount. And honey & maple syrup instead of the sugars. Bc of all the liquid sweetener, I used 1/2 the almond milk, and half the coco oil! Amazing!!!!

  14. These vegan cookies are my new go-to for cookies. They taste like a regular cookie but are so much healthier. Coming from a vegetarian, vegan food is a great option!
    Know all I need is the cupcake version…will have to work on that!
    See you guys on the flip side

  15. Hi Maria! I have been wanting to try this recipe but I am not sure what I could use as a substitute for the coconut oil and if the measurement would change. My daughter has a peanut and tree nut allergy and we stay away from coconut too. Thanks Meaghan

  16. I have been trying new vegan recipes and I had been craving chocolate cookies like crazy. I cam upon this one and since I looovee avocado, I just had to try it. To be honest, I didnt have coconut oil and almond milk, so I used vegetable oil and soy milk instead. They turned out just as good (well, I think so anyway). They came out really chewy and fudgy just like a brownie πŸ˜€ and lower calories im sure, so I eat a bunch without the guilt lol. Thank you for this recipe! <3

  17. Maria, I made these last night because I overbought avocados over the weekend and couldn’t fit them all into our meal plan for the week, and was afraid they’d go to waste. I am absolutely.blown.away. I figured the cookies would taste fine and be a way to use up the avocados, but they are so much more than “fine” – they might be the best chocolate cookie I’ve ever had. I’m amazed. Of course, I should know by now that your recipes are always golden, but this one just looked so unorthodox. I’m officially an avocado-in-baked goods convert. THANK YOU for this amazing recipe!! I’m not actively blogging much anymore, but you continue to be one of my go-to food blogs!

  18. These are amazing. I just finished making them, and let me tell you, they are like brownies. Super soft, melt-in-your-mouth, chocolatey, but not too sweet. They’re awesome.

  19. I love these. I hate avocado, yes I know eveyone seems to love them but it’s true i,’m not a fan. That being said I made these and thought they were great, you can’t taste avocado at all. I also used the same recipe to make oatmeal chocolate chip cookies but leaving out the cocoa powder and they were great too. Thank you!

  20. Wow, these are really for chocolate lovers. Are the cookies supposed to spread out in the oven? Cuz mine stayed thick and round, even smushed with a spoon.

  21. Hello! Is it mandatory to use Dutch Processed Cocoa, or will Natural Cocoa work? I’ve been having trouble finding the Dutch Processed and I need to make these tomorrow for a cookie exchange! Thank you so much πŸ™‚

  22. Thanks a million!! I may just have to throw in some dark chocolate chunks to amp up that flavour πŸ˜‰ (also thinking of adding dried cranberries– tis the season!)

  23. These cookies sound delicious, but I am sensitive to coconut(oil). Is there another oil you can suggest I use instead?
    Thank you, Ina.

  24. Can’t wait to try! I’ve made chocolate frosting using Avacado, cocoa powder, & real maple syrup…tastes great!

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