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These Chocolate Avocado Cookies are rich, fudgy and melt in your mouth! Avocados are substituted for oil making the cookies a healthier, vitamin packed treat. I’m excited to share these Chocolate Avocado Cookies with you! Before we jump into the recipe, I have a confession. Avocados are not my favorite food.
I’m always looking for creative ways to sneak them into my diet. With my Hashimoto’s disease, teaching three spins classes a week, and being self-employed as a nutritionist eating healthy is a must!
I’m constantly trying to keep it under control. Avocados are a good anti-inflammatory food (1), high in vitamins, minerals and phytonutrients (disease preventing).
Avocados naturally high in monounsaturated fat (good fat) making them an excellent substitute for saturated fat. Most people don’t know that avocados are a fruit, and they have less than one gram of sugar per 1-ounce.
The least amount of sugar per any other fruit. That’s why I love baking with avocados! They’re make a great healthy fat substitute in recipes that traditionally have unhealthy oils, and you get to control the sugar content.
They make baked goods oh so creamy and delicious! Even better, avocados are flavorless so you won’t know they’re there! Perfect for getting unhealthy eaters to eat healthier, and these Chocolate Avocado Cookies are guaranteed to please any unhealthy eater.
Rich, fudgy, creamy… they melt in your mouth with every bite. Great as a nutrient dense snack or even for breakfast (<-yes for breakfast!).
I love crumbling a Chocolate Avocado Cookie over my Greek yogurt for a protein packed snack. It’s just enough to satisfy my sweet tooth while getting anti-inflammatory benefits.
This week I’m starting a 6 week bootcamp with a personal trainer so guaranteed there will be a batch of these goodies in my freezer to help me stay on track with my nutrition and eating while I test the limits of my fitness.
More Recipes with Avocado
Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
Place the avocado, maple syrup, vanilla extract and egg in a food processor or blender. Blend on high 3 minutes until avocado is fully broken down.
Add salt, cocoa powder, baking soda and oat flour. Process until fully blended.
Using a small ice cream scoop, place 2 scoops on the prepared baking sheet to form a cookie. Spread it out a bit to make a cookies as they will not spread in the oven.
Bake at 350 F for 8 minutes.
Remove from the oven, cool 5 minutes on the pan. Transfer to a wire baking cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: (1) Kim, O., Murakami, A., Takahashi, D., Nakamura, Y., Torikai, K., Kim, H., & Ohigashi, H. (2000). An avocado constituent, persenone A, suppresses expression of inducible forms of nitric oxide synthase and cyclooxygenase in macrophages, and hydrogen peroxide generation in mouse skin. Bioscience, Biotechnology, & Biochemistry, 64, 2504-2507.
Megan
Megan is a nutritionist who coaches women 35+ lose weight sustainably. She is the author of the Low Calorie Cookbook, fitness instructor, host of the Dish On Ditching Diets Podcast and creator of Skinny Fitalicious where you get lighter, higher protein recipes. Follow Megan on Facebook, Pinterest, YouTube and Instagram for the latest updates.
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Jeannie notes.. Above is curated for evaluation and recommendation from skinnyfitalicious.com
I’m excited to share these Chocolate Avocado Cookies with you! Before we jump into the recipe, I have a confession. Avocados are not my favorite food.
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