These cookies are not just gluten-free; they’re flourless and fudgy! By substituting avocado for butter, you get amazingly moist cookies filled with healthier omega fats and fiber.
Learn more about Mona Dolgov’s cooking philosophy in this interview.
Fudgy Chocolate Chip Avocado Cookies by Mona Dolgov
Active prep time: 15 minutes. Cook time: 20 minutes. Makes 8-10 cookies. The chewy texture of cookies is usually made possible by full-fat butter, but the butter is replaced with the mono-unsaturated (heart-healthy) fat of avocado in this recipe.
- Nonstick cooking spray
- 1 small ripe avocado, pitted and peeled
- ¼ cup sugar
- ¼ unsweetened cocoa powder
- 1 large egg
- ¼ teaspoon baking soda
- Pinch salt
- ¼ cup dark chocolate chips
- Preheat oven to 350°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- In a food processor, process avocado, sugar, cocoa powder, egg, baking soda and salt until a smooth batter has formed.
- Fold chocolate chips into the batter before dropping in 2-tablespoon balls onto the prepared parchment paper at least 2 inches apart.
- Bake 20 minutes, just until cookies are springy to the touch.
- Let cool at least 10 minutes before serving. Cookies will crisp as they cool but remain fudgy on the inside.
Calories per serving: 110
Fat: 6.5 grams
Carbs: 14 grams
Fiber: 3 grams
Sugars: 10 grams
Protein: 2 grams
Find Dolgov’s recipe for kid-friendly macaroni and cheese here.