The Ultimate Avocado Chocolate Chip Cookies Recipe

Bake all at once or keep some dough frozen so you can have fresh-baked cookies whenever you want. The best way to freeze the dough is to scoop out the dough and flatten the balls. Place them in a single layer on a parchment-lined baking sheet (you don’t have to space them apart). Place the baking sheet in the freezer. Once the dough is frozen, peel them off the baking sheet and place in a resealable plastic bag. Pull a few out of the freezer and bake from frozen whenever the mood strikes.




  1. Heat oven to 375°F and arrange rack in the upper third of your oven.
  2. Combine avocado and vanilla extract in the bowl of a food processor fitted with the blade attachment. Blend until smooth, you should have about 2/3 cup avocado puree.
  3. Combine flour, baking soda, and salt in a medium bowl. Whisk to break up any lumps and combine.
  4. Transfer avocado mixture, coconut oil, turbinado sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until incorporated then increase speed about 1 setting and beat until sugar is mostly dissolved and mixture is creamy.
  5. Add flour mixture and mix on low until combined. Add chocolate chips and walnuts and mix on low until evenly incorporated throughout the dough.
  6. Scoop 2-3 tablespoon-sized pieces of dough and place on a parchment-lined baking sheet about 1-inch apart (they don’t spread much). Flatten balls slightly and sprinkle a little sea salt on top of each cookie.
  7. Bake in the top of the oven for 10-12 minutes, or until browned around the edges, but still soft in the middle.
  8. Let cool on baking sheet at least 10 minutes. Repeat with remaining dough.