Avocados are one of the best plant-based fruits to add healthy fats and omega-3 fatty acids to your food, so I make my Avocado Banana Pudding, Avocado Popsicles, or Chocolate Avocado Mousse all the time. It’s also a great way to replace oil in vegan baking recipes. Let’s see how you can use avocado to make delicious vegan oil-free chocolate cookies. They are naturally:
Vegan Gluten-free Dairy-free Egg-free
Ingredients and Substitutions
All you need are:
Ripe Avocado – always taste the avocado before using it in this recipe. It must be ripe but without black spots or bitter aftertaste. Some overripe avocados have a weird flavor and won’t do well in baking. Peanut Butter or almond butter. The best is to use a brand new jar of natural peanut butter, so it’s still very runny. Avoid any peanut butter with more than peanuts and salt as ingredients. Maple Syrup – or coconut nectar. Coconut Sugar – or soft brown sugar. Banana – the riper, the sweeter the cookies will be. Cocoa Powder – I prefer to use unsweetened cocoa powder to make it easier to balance the sweetness. Vanilla Extract – for flavor. Sea Salt – to enhance the chocolate flavors. Vegan Chocolate Chips for a double chocolate flavor!
How To Make Avocado Chocolate Cookies
Avocado chocolate cookies are the easiest cookies to make in the bowl of your food processor. You need a food processor or high-speed blender to make tasty avocado cookies. Using a fork and mashing the ingredients even to their finest texture won’t work.
Storage
Since the cookies contain avocado and bananas, you must store these avocado banana cookies in the fridge in a sealed jar. Keep in the fridge for up to 3 days, or transfer to the freezer and thaw at room temperature the day before.
More Healthy Cookie Recipes
Below I listed some more healthy vegan cookie recipes for you to try.
