My Chocolate Season 2025: Flourless Double Chocolate Avocado Cookies

If you're one of those people who believes 'the darker, the better' when it comes to chocolate, these super-soft cookies are perfect for you.

If you want a touch more sweetness after trying the original recipe, you might try substituting bittersweet chocolate for half of the unsweetened chocolate. If you stay away from dairy, these cookies fit the bill too. And, if you prefer to avoid processed sugar, the maple syrup in this recipe (or honey, if you prefer) is another plus. 

V.O.E. - A note about my roundup ingredient photos. Although I spent many years doing otherwise, I have found that pre-measuring all of my ingredients before blending them together is very helpful to the process. See what you think!

Flourless Double Chocolate Avocado Cookies
Makes approximately 1 dozen

Ingredients:
​
1/2 tsp. baking soda
1 tablespoon water
​
1 very ripe avocado
1/3 cup maple syrup (or honey)
1 egg
1/2 cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate

​Instructions:

Preheat oven to 350. Prep a baking sheet with parchment and set aside. Mix baking soda and water in a small bowl and set aside (see small blue-green bowl in above photo).

Using a hand mixer, whip the avocado very well (V.O.E. - Feel free to pre-mash your avocado with a fork, if it's not quite ripe enough).

​Add the maple syrup and continue whipping until smooth. Add egg and incorporate well.

​Then add the cocoa powder  a little at a time while continuing to mix on slow/medium speed. Once it's all added, turn the speed back up to high and mix well.

Add the baking soda/water while still mixing on high (V.O.E. - after giving it another little stir). Add the chopped chocolate and stir to combine. The dough will be quite soft.

​Using about 2 tablespoons per cookie, plop the dough onto the prepped cookie sheet, approximately 2 inches apart. Flatten the cookie slightly with a spoon. Bake for 8-10 minutes (they should seem a bit underdone).

​Let cool on the cookie sheet for 5-10 minutes and then move to a wire rack to finish cooling completely. Store in the refrigerator until ready to eat. ​