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Kate Ramos

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: cookie
Cuisine: Mexican-American
Calories: 506
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Heat oven to 375°F and arrange rack in the middle of the oven.
  2. Combine 2/3 cup mashed avocado and tablespoon of vanilla extract in a bowl.
  3. 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.
  4. 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.
  5. 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.
  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 12-15 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.

Nutrition

Serving: 1gCalories: 506kcalCarbohydrates: 52gProtein: 8gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 19gCholesterol: 3mgSodium: 322mgFiber: 6gSugar: 21g

Notes

    1. 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!
    2. Gluten-Free Option: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill).
    3. 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.
    4. 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!

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