When our avocado tree starts dropping fruit faster than I can keep up, this avocado chocolate chip cookies recipe is one of the first things I make. The avocado adds moisture and richness, creating soft, chewy cookies no one would ever guess are made with avocado.
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Post last updated July 9, 2026.
We are fortunate enough to have a 100-year-old avocado tree in our backyard.
Before moving to Ventura, having an avocado tree seemed like an unreal thing. Who has an avocado tree in their backyard?!! But what I soon discovered shortly after moving here from North Dakota, is that almost everyone in Ventura has an avocado tree in their backyard or at least knows someone who does.
So while avocados might be $5 each in most places they are a dime a dozen around here and gratefully so because we are kind of obsessed. Of course I use them in everything from avocado salsa to chilled soup to deviled eggs but when they all start dropping at once I get even more creative and start baking with them.
Why I Started Baking with Avocados
A while back in an attempt to keep up our bounty, I’ve started using avocado as a substitute for butter in baking. Since avocado is full of healthy fats, including monounsaturated fat and other unsaturated fats, it makes a surprisingly good baking fat while adding moisture to baked goods like these cookies and like this zucchini avocado bread.
Here’s what I’ve found:
- If you substitute them one-for-one, the final product will be edible but rather dry and crumbly.
- It’s best to replace only half the butter or oil with mashed avocado and leave the remaining fat in the recipe for the ultimate flavor and texture.
- At this ratio you get all the benefits of avocado without it tasting like avocado
Why You’ll Love These Avocado Chocolate Chip Cookies
- Naturally enriched with ripe avocado—less saturated fat
- Vegan!
- Made with simple, wholesome ingredients
- Chewy and soft
- Freeze beautifully
Ingredients You’ll Need
- Ripe Avocados – Choose a very ripe avocado with dark skin that gives slightly when gently squeezed. It replaces part of the butter, adding moisture and healthy fats without making the cookies taste like avocado. Don’t use firm avocados—they won’t blend smoothly.
- Vanilla Extract – Adds warmth and enhances the rich chocolate flavor. Use pure vanilla extract for the best results.
- All-Purpose Flour – Provides structure while keeping the cookies tender.
- Baking Soda – Helps the cookies rise and keeps them soft.
- Kosher Salt – I always use Morton kosher salt unless otherwise specified
- Coconut Oil – Extra-virgin coconut oil has a neutral flavor and works alongside the avocado as the primary baking fat. You can also use vegan butter or vegetable shortening or regular butter if you don’t care about them being vegan.
- Sugar & Light Brown Sugar – keeps the centers moist and chewy.
- Dairy-Free Semisweet Chocolate Chips – I like Equal Exchange semisweet chocolate chips, but use your favorite brand or use dark chocolate chips.
- Walnuts (Optional)– Add crunch and pair beautifully with the chocolate. Swap: Pecans work just as well, or simply leave the nuts out.
- Flaky Sea Salt – A sprinkle on top makes the chocolate flavor pop.
Let’s Bake It!
Heat the oven. Position a rack in the upper third of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
Mash the avocado. Combine the avocado and vanilla in a bowl and mash until smooth. You should have about 2/3 cup of purée.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and kosher salt.
Cream the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat together the avocado purée, coconut oil, turbinado sugar, and brown sugar until smooth and creamy.
Finish the dough. Add the flour mixture and mix just until no dry streaks remain. Fold in the chocolate chips and walnuts.
Portion the cookies. Scoop about 2–3 tablespoons of dough onto the prepared baking sheet, leaving about 1 inch between each cookie. Gently flatten each mound and sprinkle with flaky sea salt.
Bake. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
Cool. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack. They’ll continue to set as they cool.
Baking Tips
- Mash the avocado into a purée before adding it to the dough.
- Whisk the dry ingredients before adding them to the wet ingredients for a more even cookie batter.
- Use a cookie scoop or an ice cream scoop to portion the dough evenly
- Bake on a parchment paper-lined baking sheet for 12-15 minutes, until the edges are lightly browned and the centers still look soft.
What To Serve With It
Fresh from the oven, these cookies are hard to beat with a cold Almond White-Chocolate Horchata or your favorite Mexican coffee. If you’re serving them for dessert, warm them for a few minutes and pair them with a scoop of Helado de Canela or No Churn Cream Cheese Ice Cream for an extra-special treat.
And if you’re still working through a pile of ripe avocados, I’ve got plenty of inspiration. Try my Zucchini Avocado Bread for breakfast, Avocado Bruschetta for an appetizer, Tomatillo Avocado Salsa for taco night, Bacon-Wrapped Hot Dogs with Avocado Pickles or Chicken Avocado Jicama Wraps for a fun twist on dinner.
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Store the cooled cookies in an airtight container at room temperature for up to 4 days to keep their soft, chewy texture. You can also freeze the baked cookies or cookie dough for up to 3 months. The next time a chocolate craving strikes, simply pop in the oven for a freshly baked treat.
FAQs
No. The avocado flavor stays in the background while adding moisture and richness. Most people never guess the avocado is the secret ingredient—they just notice the soft, chewy texture and rich chocolate flavor.
Yes. Scoop the cookie dough onto a parchment-lined tray, freeze until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two if needed.
Absolutely! Semi-sweet chocolate, dark chocolate, or white chocolate chips all work well depending on how sweet you like your cookies.
I haven’t tested this recipe with coconut sugar, maple syrup, or anything other than the sugar and brown sugar, so I recommend following the original recipe for the best texture.
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.
Ingredients
- 1 medium ripe avocado , halved, pitted, and mashed (you will need 2/3 cup of mashed avocado)
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 cup extra-virgin coconut oil , vegetable shortening, or vegan butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 12 ounces dairy-free semisweet or dark chocolate chips
- 1 cup walnuts, chopped (optional)
- Flaky sea salt, for sprinkling
Instructions
- Heat oven to 375°F and arrange rack in the middle of the oven.
- Combine 2/3 cup mashed avocado and tablespoon of vanilla extract in a bowl.
- Combine 2 3/4 cup flour, 2 teaspoons baking soda, and 1 teaspoon salt in a medium bowl. Whisk to break up any lumps and combine.
- Transfer avocado mixture, 1/2 cup coconut oil, 3/4 cup sugar and 3/4 cup 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.
- Add flour mixture and mix on low until combined. Add 12 ounces chocolate chips and 1 cup walnuts and mix on low until evenly incorporated throughout the dough.
- 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.
- Bake in the top of the oven for 12-15 minutes, or until browned around the edges, but still soft in the middle.
- Let cool on baking sheet at least 10 minutes. Repeat with remaining dough.
Notes
- Make-Ahead / Freezing: To bake from frozen, follow the freezing instructions in the description. When ready to eat, bake the frozen dough disks at 375°F for 14–17 minutes (just add 2–3 minutes to the original bake time). No need to thaw!
- Gluten-Free Option: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill).
- Avocado Selection: Ensure your avocado is perfectly ripe and mashed until completely smooth. Any remaining chunks will show up as green spots in your baked cookies. If you're struggling to get it smooth, give it a quick blitz in a mini food processor or blender with the vanilla extract.
- The "Bakery Look": Press a few extra chocolate chips and a couple of walnut pieces directly into the tops of the flattened cookie dough balls right before they go into the oven. As they bake, this ensures the toppings are beautifully visible on top rather than hidden inside!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 10gUnsaturated Fat: 19gCholesterol: 3mgSodium: 322mgCarbohydrates: 52gFiber: 6gSugar: 21gProtein: 8g
