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Chocolate avocado cookies Keto + Vegan

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Chocolate Avocado Cookies KetoChocolate Avocado Cookies KetoChocolate Avocado Cookies

The keto chocolate avocado cookies with chocolate chips are healthy 5-ingredient avocado peanut butter cookies with only 5g net carb per serve!

Chocolate Avocado Cookies

Those EASY keto chocolate cookies are healthy 5-ingredient cookies with only 5.5g of net carbs per serve to satisfy your sweet tooth on a keto diet. Bonus, they are also vegan! Therefore, they can be included in a vegan keto diet, read more about the egg-replacement options below.

What do you need to make keto chocolate avocado cookies?

As I mentioned before, those avocado cookies are EASY to make! – you will need a food processor or blender in this recipe to pulse the ripe avocado along with the liquid sweetener into a creamy smooth puree. Mashing the avocado with a fork will leave avocado lumps in the cookie batter and it won’t taste good. Let’s see the 5 basics ingredients you need to make these delicious keto chocolate cookies.

Chocolate Avocado Cookies

1. Ripe avocado – how can you tell if your avocado is ripe?

An easy way to check if your avocado is ripe is to remove the top stem or cap of the avocado. A ripe avocado has an easy to remove cap with a light green color underneath. Other way to check avocado ripeness are the skin color, ripe avocado has a darker skin or the texture. give a gentle pressure on the fruit, it should be firm and slightly tender. If too soft, your avocado is too ripe and will show dark spots.

Chocolate Avocado Cookies

2. Peanut Butter – those are avocado peanut butter cookies

Should we call those avocado peanut butter cookies? because yes, those are the most delicious fudgy keto chocolate cookies with peanut butter. While any other nut butter or seed butter works in this avocado chocolate cookies recipe, I highly recommend using peanut butter. Make sure you are using fresh runny nut butter. Old nut butter gets hard and makes recipe fail because it does not add enough healthy fat from the nuts.

3. Eggs – or learn how to make chia egg for vegan avocado chocolate chip cookies

To make a chia egg you need to combine 1 tablespoon of chia seed with 3 tablespoons of water. Set aside for 10 minutes until an egg-like texture form. Use as an egg in this  recipe to create vegan avocado cookies. You see, vegan can do the keto diet too. I originally use one egg in this recipe but as my husband is vegan, I like to test a keto vegan options for most of my recipes. The texture of the vegan avocado chocolate chip cookies is less fudgy but as delicious.

4. Liquid sugar-free sweetener, what is the best sweetener for diabetics ?

Monk fruit syrup are made of pure Monk fruit, vegetable gum and stevia. It contains no carbs; no calories and it is natural. Therefore, this option is the best liquid sugar-free sweetener for diabetics or anyone on a keto diet. Others great sweetener for diabetics are sugar-free crystal sweeteners made of combo of stevia and erythritol (or monk fruit) or stevia drops.

5. Unsweetened cocoa powder

Chocolate Avocado Cookies

6. Sugar-free chocolate chips

This is optional but if you love chocolate chips cookies adding a handful of sugar-free chocolate chips in your avocado cookies will makes those even better. You can make your own sugar-free chocolate chips easily following my recipe or simply buy some from the store. Make sure they are made with diabetic friendly sugar free sweetener like Monk fruit or erythritol – not Maltitol or xylitol.

Can you eat avocados on low carb diet?

Avocado is a very healthy keto vegetable. It contains a high amount of healthy fats and a few net carbs. Avocado is a great way to reach your fat macro while adding fiber to your keto diet. It is also a great dairy-free option to great keto vegan recipes like keto chocolate avocado mousse. So don’t hesitate to make those avocado chocolate cookies, this is an easy low carb recipe good for you!

How many carbs are in an avocado?

One cup of pureed avocado contains 5g net carbs. Size of avocado varies from their origin. New Zealand avocado are smaller, about ½ cup, while Florida and California avocado are about 1 cup of pureed avocado (230 grams or 8 oz). The data below shows the nutriments for 1 cup of pureed avocado. You will get :

  • 34g total fat (27g from mono and polyunsaturated fat)
  • 20g of total carbohydrates
  • 15g of fiber
  • 5g net carbs – total carbs takeaway fibre
  • 5g natural sugar
  • 6g protein
  • 368 calories

On a low carb keto diet you count net carbs, calculated as total carbs takeaway fiber which means that 1 cup of avocado brings you only 5g net carbs. The whole keto avocado cookies recipe contains ½ cup of pureed avocado or 2.5g net carb from avocado.

What do bake avocados taste like?

Baked avocado has less flavor than fresh avocado but a more intense creamy, buttery texture that makes avocado perfect to replace butter in baking. It makes delicious keto desserts like  chocolate avocado brownies, chocolate avocado muffins or those gluten free chocolate avocado cookies. That is the recipe you want if you can’t choose between a brownie or a cookie. Those chocolate avocado cookies are the most delicious fudgy keto chocolate cookie EVER! It has a slight avocado taste that you can easily cover by adding few extra drops of liquid stevia – see recipe notes. My kids love them even with not adding any extra stevia drops. The texture is just amazing!

Chocolate Avocado Cookies

How do you keep the cookie dough from sticking to the scoop? 

For moist and sticky cookie dough I recommend you use a bowl of warm water. First of all, dip your scoop into the warm water bath. Then, sample out the cookie dough. This will prevent the dough from sticking to the scoop. Another options is to use two silicone spoons. This makes the process even easier. Dip the silicone spoons into hot water, use one of the spoon to push out the batter from one spoon to the cookie tray. Flatten the cookie surface with the back of the silicone spoon to create beautiful cookies.

Chocolate Avocado Cookies


More keto chocolate avocado recipes

Avocado is an amazing addition to any keto recipes, to add a fudgy texture and avoid dairy. You may also want to try this combo in the recipe below:

Keto avocado chocolate ice cream
A fudgy keto chocolate ice cream made withan ice cream maker
Net Carbs: 2g per serving | Serves 12
10 minutes
Check out this recipe
chocolate avocado ice cream
Chocolate avocado cake - sugar-free, gluten-free and keto
Chocolate avocado cake is a healthy, fudgy, keto and, gluten-free cake. 100% Sugar-free and low-carb and paleo.
Net Carbs: 6.9g per serving | Serves 12
10 minutes
Check out this recipe
Chocolate Avocado Cake
Avocado brownies
This keto avocado brownie is the best keto avocado dessert recipe you'll ever make. It has a delicious fudgy texture, strong chocolate flavor and crunchy pecan nuts. You'll love this easy one-bowl blender recipe ready in few minutes. A quick healthy avocado brownie recipe for low-carb and gluten-free chocolate lovers.
Net Carbs: 3.5g per serving | Serves 16
15 minutes
Check out this recipe


xoxo Carine
Chocolate Avocado Cookies

Chocolate Avocado Cookies

Chocolate avocado cookies are healthy fudgy chocolate cookies made of 5 simple ingredients 100 % gluten free + low carb + paleo + sugar free.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Author: Carine
6 cookies
Leave A Review Print The Recipe


  • 1 Avocado about 1/2 cup mashed avocado
  • 1/4 cup Sugar-free flavored maple syrup or maple syrup (if not low carb)
  • 1/2 cup Nut butter peanut butter or almond butter (if paleo)
  • 1 Egg or chia egg if vegan
  • 1/2 cup unsweetened cocoa powder


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  • Preheat oven to 180 C (360F)
  • Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside. 
  • In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps. 
  • Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine - no lumps.
  • Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla - if used.
  • Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia - only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste. 
  • Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
  • Spoon the chocolate batter onto the baking sheet - I used another spoon to push the batter out of the first spoon.  Use a silicone spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicone which makes it easier to spread.
  • Repeat until you form 6 jumbo cookies. Those cookies won't spread so you don't need to leave more than half thumb space between each.
  • Sprinkle extra chocolate chips on top of each cookie if you like.
  • Bake for 12-15 minutes or until the centre is set. 
  • Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
  • Store the cookies in the fridge for up to 5 days in an airtight container.
Low carb/sugar free: make sure you are using natural maple Flavored Sugar-Free Syrup and sugar free chocolate chips.
Vegan option: swap egg for a chia egg. Combine 1 tablespoon of chia seeds with 3 tablespoons of water. Sit for 15 minutes then use as an egg in the cookie batter.
Nut free options: replace nut butter by sunflower seed butter here.
Net carbs per cookies (carbs take away fibres): 5.5g
Tried this recipe?Mention
Nutrition Facts
Chocolate Avocado Cookies
Amount Per Serving (1 cookie)
Calories 187 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Carbohydrates 10.4g3%
Fiber 4.9g20%
Sugar 1.2g1%
Protein 7.1g14%
Net Carbs 5.5g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Avocado Cookies

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  1. 5 stars
    This looks sooooo awesome! Is there anything you’d suggest substituting for the Keto maple syrup? If I come
    Up with something, I’ll be making these tomorrow. Thanks

    • I am pretty sure crystal erythritol will work, same amount. They will be slightly drier I guess but good. Enjoy the recipes around here, XOXO Carine

      • Based on the recommendation, I made these using a quarter cup of Swerve as I had no liquid sweetener. It wasn’t remotely sweet.

  2. Hi there just love all your recipes. The Avocado Chocolate Cookies what would you suggest using instead of maple syrup we are trying to stay away from all sugars. Thanks Dorothy

    • Hi Dorothy! I am actually not using maple syrup in this recipe but sugar-free maple flavored syrup. It is made of monk fruit and it has baely few carbs and no sugar at all. You can find it here. Enjoy the recipe, XOXO Carine

  3. 5 stars
    I made this recipe but with a bit of a twist (I’m at high elevation so math is always involved in my baking) I substituted the cocoa for chocolate protein powder (zero carb isopure is what i used)- I also cut the maple syrup in half. Lastly I added 1/4 cup almond milk since the elevation dried up anything i bake… and left the cookie as a mound. This left me with more of a soft gooey muffin top rather than a cookie but I am A-OK with this! They were delicious!

    • Thank you for sharing those precision details that I m sure will be helpful by people living on high elevation too. Enjoy, XOXO Carine

    • It will, but it will probably be a bit more challenging to turn the avocado into a smooth puree with no lumps. Enjoy the cookies, XOXO Carine

  4. 5 stars
    I’m over the moon for this cookie! If your not use to eating sugar substitutes and cocoa powder, chances are, you’re not going to care for these. For me, I’ve been on keto for a few weeks, this is my second time around doing keto, and I’ve yet to figure out the trick to using almond and/or coconut flour, or maybe my expectations are too high, reguardless, I’m happy I’ve found a cookie that doesn’t require either of those, and that taste good hot, but even better, after setting in the fridge over night. I’ve made these with and without Lily’s Chocolate Chips, both ways are great. I’ve gotten to where I only use half the amount of cocoa it calls for, that’s just a personal preference for me, as I don’t care much for a strong cocoa flavor. Thank you so much for this recipe.

    • Yeah! I am so glad you love those keto chocolate cookies. Thanks for trying my recipes an enjoy all the keto recipes on the blog. XOXO Carine.

  5. Do you know of a good substitution for Avocado? I would love to make these cookies, but I would need a substitution for Avocado. I am severely allergic to avocado.

    • Oh no ! I didn’t try something else so I am unsure. It would probably work with cream cheese? Let me know if you have any success with that Thanks, XOXO Carine.

    • No I am sorry it is what give the rich chocolate flavor and perfect texture to those cookies. Enjoy! XOXO Carine

  6. 5 stars
    Can’t wait to try his recipe!
    Love that you give great detail on ingredients and substitutes! Very educational. I’m gluten and dairy free so I’m looking forward to checking out some of your other recipes as well.

  7. I will use the chi egg option, and 1/2 this recipe. This will help me with portion control, and I will be able to use up that 1/2 of avocado . ????

  8. 5 stars
    I made these yesterday and took them to our Bible study-they were a very big hit!! They could not believe they were made with avocados! Have several requests for your recipe! My hubby has given up flour and sugars (I used honey) so this was a great recipe. But yes, make sure your avocado is ripe-mine wasn’t quite ripe enough. I also used almond butter. Using a blender is a challenge-gave up and scraped it out=what I could get out, and stirred the rest in by hand.

    • Yeah!! I love when everyone enjoy my healthy cookies. Enjoy the blog recipes and thanks for trying some. XOXO Carine.

    • I didn’t freeze the cookies but many people reported success with freezing them in an airtight container so I am sure it will goes well. Enjoy the low carb recipes on the blog. XOXO Carine.

  9. Hi! I love this recipe, I’m on a diet and working out so I could have one a day as a snack/treat, how long can I keep these in the fridge?

    • It depends, you can make 12 smaller cookie using the original recipe or yes double up for 12 large ones. Enjoy ! XOXO Carine.

  10. I tried the recipe. Everything tasted great up until I put in cocoa powder. Then they became bitter. I used the maple syrup as sweetener. Where did I go wrong. HELP!

    • You didn’t do anything wrong, you are great, it takes time to appreciate low sugar baking recipes.Unsweetened cocoa powder as a strongnd recently started with healthier baking recipes, they may taste to bitter to you, I suggest in the recipe to adjust the whole sweetness with stevia drops if required. Stevia drops increase sweeteness without changing the consistency of the batter it will hide the bitterness from cocoa. Another option, use sweetened cocoa powder, but it will be much more sweet and not low carb anymore. I hope this helps you ! Enjoy the recipes on the blog. XOXO Carine

    • It can be if you managed to turn the avocado into a smooth puree. It can be done with a blender. If you have avocado lumps the recipe won’t work. Enjoy the recipes on the blog. XOXO Carine.

  11. 5 stars
    This chocolate chip cookie looks awesome… I do not have any liquid sweetener at home can I use Erythritol? If it’s do able, how much should I put in?

    • I did not try the recipe with erythritol yet so I am not too sure how it will come out, I am worried that the cookies gets dryer as you will miss some moisture from the sugar free liquid sweetener. If you try, I would use the same quantity to keep the same level of sweetness. Enjoy the recipes on the blog. XOXO Carine.

  12. 5 stars
    Hi! I made these cookies and they are delicious! I Made with peanut butter, but I would like to feel less the taste of peanut, which nut butter would you recommend me for next time?

    • What a great idea! I love cashew butter for a neutral flavor or tahini (sunflower seed butter). Enjoy the recipes on the blog. XOXO Carine.

    • Full nutrition panel is always provided after the recipe card. One cookie has 9.9 g carbs including 4.6 g fibre so 5.3 g net carb per cookie. Enjoy the cookei recipe, XOXO Carine.

  13. 5 stars
    Wow! I couldn’t find sugar free chocolate chips so I made them without. These are awesome, I will definitely keep this recipe.

    • I am very happy that it works well without the choc chips too! I just love extra chocolate in my cookies but you are right this is optional. Thanks for sharing with all of us on the blog. Have a lovely time trying my low carb recipes. XOXO Carine.

  14. 5 stars
    I put the batter in a Ziploc bag and cut the tip off to make a piping bag. much easier then the spoon method and not so messy Love this recipe, made them last night for the ship that I work on the Captain is on a diet and loved them

    • That is a very clever way to shape those cookies. The batter is very sticky so I love the ziploc bag option. Not sure why I did not thought about it earlier lol Thanks for sharing and I am very happy that your captain love it too! ENjoy the blog recipes from your ship. XOXO Carine.

  15. Thanks for the great recipe! I can’t wait to try it. However, I have a question. Can I use Liquid Stevia as the sweetener instead of the Maple syrup?

    • Thanks ! The recipe calls for 1/4 cup of sugar free maple flavored syrup, if you want to use stevia instead you will have to balance the lack of liquid by something else or the cookies will be very dry. If you are on keto or low carb sugar free diet I really recommend you try sugar free liquid sweetener made of monk fruit as I do in this recipe (you can find some here). It is sugar free and add the texture you expect from those cookies. Enjoy the recipes on the blog. XOXO Carine.

  16. Do you have any suggestion for an alternative to nut butter.? We can’t use any nut like butters due to allergies.

    • Yes sure, you can use seed butter like sunflower seed butter (find it here) or tahini (sesame seed butter, find it here). Both are nut free and tasty. XOXO Carine.

  17. Do these need to be refrigerated because of the avocado? i never baked with avocado before lol. And how long do they “keep” for?????

    • Well, if you intend to store them more than 3 days – which I never do as we eat them all so fast – I would say yes, fridge is better. I like to store mine in the fridge anyway as they get fudgier too. Enjoy the blog recipe, XOXO Carine.

  18. Hey all,
    Could you do honey instead of maple syrup? Just started Keto. These cookies look amazing!!

    Thank you,

    -Katie <3

    • Hi Katie, of course you can but honey is not a keto sweetener, it contains lots of sugar so I highly recommend you get ome sugar free liquid sweetener made of Monk fruit to keep things sugar free and keto as well. Enjoy the recipe. XOXO Carine.

  19. 5 stars
    Love these cookies. I didn’t add any extra sweetner. I did add pecans to the top and the sugar free chocolate chips. They made me so happy!

    • Yeah! Thanks for sharing this beautiful comment. I love the addition of pecan in those cookies, what a great idea. Enjoy the blog recipes. XOXO Carine.

  20. 5 stars
    hi carine! thank you for sharing this recipe, it is wonderful! i made them as you suggested but i doubled the recipe and used maple syrup as the sweetner. they were a hit with the kids and adults alike! i cant wait to try different nut butters as i think it will change the flavour quite a bit. thanks again!

    • Hello! I am so happy to read that! Your so right, changing nut butter makes such a difference and it is a great idea to create different cookie flavors. I love cashew butter or even sunflower seed butter. So good ! Thanks again for this lovely comment, the time you take to add this here makes me very happy. Have a great time cooking with the blog. XOXO Carine.

  21. Can you freeze these once they’re formed then bake from frozen? I find this a really good way to apply portion control to an appetite that will eat a whole batch in one sitting 🙂

    • I did not try so I wouldn’t say yes. They store really well so you can make smaller cookies and store them in a cookie box for up to 1 week. Enjoy the recipes on the blog. XOXO Carine.

  22. 5 stars
    A massive thank you for sharing this recipe! We had an absolute blast baking them! It was my first time baking and it was my absolute pleasure to use your recipe! We will most definitely be following your journey! It was very inspirational!

    • Wow ! I am so flattered, first time baking and it is one of my recipe ! That is amazing!!!! Thanks so much for taking the time to try my recipe and share such lovely feedback on those cookies. Enjoy the blog, and don’t forget to tag me on instagram with your lovely creation! Would love to see that first baking experience and share with everyone ! Have a lovely time on the blog. XOXO Carine

  23. 5 stars
    Hi… Great recipe. I thought I would share my a temp to ‘trick the recipe because I did not have liquid sweetener. I did read the comments and knew that plain adding dry sweetener would not work well as liquid was needed…. I I melted a 1/4 cut of better (Kerrygold) and mixed in 3 tablespoons of powered monk fruit…. Well the batter was ‘oily so it was not sticky at all. The butter did ‘seep’ out during cooking. but it did cook. I also added Macadamia nuts (chopped up) to the second half of the mix. I’m not sure how big these cookie are suppose to be but I was able to get 16 good size cookies out of your recipe. The verdict- good cookie but not very sweet (I had the liquid drops and forgot to add those). Going to order the proper sweetener for next time…..

    • Thanks so much for your lovely comment. I is great to know about alternative, even if they are not always successful. I really enjoy my sugar free maple syrup for those cookies and if you can find some I highly recommend you to try the recipe again. It will be perfect. The sweetness can easily be adjusted with the stevia drops, I personally love mine less sweet but my kids love the extra sweetness from the drops. Enjoy the sugar free recipes on the blog. XOXO Carine.

    • Clever tip, thanks for sharing that one ! But overall for this particular recipe I always love to use a fresh pot of nut butter to make them perfect or they could come out less fudgy. Enjoy the blog recipes and thanks so much for taking some time to share such a useful info here. Love it ! XOXO Carine.

  24. Could I use cacao instead of cocoa & if so, how much? These look sensational & I’ll be making them this weekend! Thanks ????

    • I am pretty sure it won’t cause any issue! I always buy cocoa powder in New Zealand, as it is what I can easily find in my local supermarket, but I am sure cacao powder would work. Enjoy the cookies and all recipes on my blog. XOXO Carine.

    • I never used banana in this recipe so I am not sure how it will goes. Maybe it will work as a replacement of the liquid sweetener but it will defintly change the texture. Enjoy the cookies, XOXO Carine.

  25. 5 stars
    I was intrigued & skeptical when this recipe can across my Facebook feed. Just made them, wow! I am happily suprised with these yummy gems! Thanks!

    • That such a beautiful comment to read in the morning! Thank you SO much for trying this cookie recipe and to report back such lovely words. I am happy you enjoy the blog recipes. XOXO Carine.

    • Agree, it won’t be ! That is why I am always using natural liquid syrup with a maple flavor. It is made of Monk fruit sugar, 100% no carb, few calorie, natural and delicious in this recipe if you are looking for low carb cookie with no sugar. You cna find some online on amazon here. Enjoy the recipe and thanks for reading the blog. XOXO Carine.

  26. My friend made these for me, but they came out very dry. I want to try on my own, what do you think she did wrong? I think it might have been the peanut butter.

    • Hi! I may be many things, did she measure the avocado in cups ? Some avocado may be smaller so less avocado create a dryer batter. Could also be the nut butter she used. You must use fresh, smooth runny nut butter. I love peanut butter and noticed that cashew butter are thicker and won’t make as fudgy cookies. Then, cooking time, overcooked cookies always come out dry. Finally sweetener, it works well with maple syrup, honey, brown rice syrup or even what I am using sugar free maple syrup made of Monk fruit but I won’t recommend artificial sugar free liquid sweetener. The additives in sugar free liquid syrup makes baking dry and taste weird. I hoe it will help you make delicious fudgy chocolate cookies. Thanks for trying my recipes and following the blog! XOXO Carine.

    • I used sugar free liquid syrup because I did not like the ‘crunch left by erythritol in those cookies plus it change the texture, came out dryer less fudgy too. But this would work but be different. Enjoy the sugar free treat on the blog! XOXO Carine.

  27. 5 stars
    They were AMAZING!! I made them last night during a commercial while watching my favorite show on TV. It was super easy and fudgy! I added a little extra stevia because I like mine sweeter but it was sweet enough the way you outlined it! Thank you so much. My friends love it too!!

    • I love when my recipes makes you happy ! So glad you find it tasty and easy too! A huge thanks for your comment, for testing my recipes and sharing with your friends. Enjoy the recipes around here, XOXO Carine.

  28. You may want to clarify that the liquid sweetner in step 3 is the maple syrup. My teenage daughter made these and was extremely disappointed that they tasted so bad. She assumed the liquid sweetner was the stevia.

    • There is NO stevia in the batter recipe. The batter recipe calls for sugar free maple syrup which is a liquid sweetener. The instructions says liquid sweetener because any kind of liquid sweetener can be used like pure maple syrup or agave or brown rice syrup if people are not sugar free. The stevia is well listed in the optional ingredients! Sorry if this confused her but I never add any issue before so assumed it was clear. Enoy the blog recipes. XOXO Carine.

  29. 5 stars
    Wow!! The cookies are baking now, but even the batter is delicious!! (and I don’t normally like batter) I used sunflower butter because of allergies in the family, but want to try these with peanut butter soon. I also used the maple syrup and chia egg options.

    I’m new to your site and can’t wait to try more recipes.
    Thank you!! 🙂

    • I am so happy you have found my website and enjoy the recipes around here! I also love to eat this batter 🙂 Specially when you use chia egg it is totally safe to eat this raw! I defintly have to try the sunflower butter option as many of you recommend this as a nut free option. Thanks so much for trying my recipes, leaving a kind comment! I am happy to have you here. XOXO Carine.

  30. Dumb question…would using Cacao Powder work as well? I just happen to have that on hand and wondered if you had ever substituted it for the cocoa. TIA

    • I am sure it will ! I am using unsweetened cocoa powder so make sure yours is unsweetened too or it will make the batter too sweet. Enjoy the cookie recipe. XOXO Carine.

  31. 5 stars
    Thank you SO MUCH for including a vegan/nut free option. My son is allergic to the top 8 food allergies. This makes life a little easier and sweeter! I can’t wait to try it. We also eat a low carb diet so yay! Whole family WIN!

    • My pleasure! I am having different diet in my house too – I eat sugar free/low carb as I had diabetes, my husband is vegan and won’t eat eggs so I love to provide options as I know the struggle it can be to bake something everyone love and can eat ! Enjoy the blog and recipes around here! XOXO Carine.

  32. 5 stars
    Just finished baking a batch and I love them, except I think at least a dash of salt would have improved the flavor.

    • That is a lovely idea! I will add some salt to see how it taste next time 🙂 Thanks for your lovely feedback and idea. Enjoy the blog recipes, XOXO Carine.

    • The full nutrition panel appears after the recipe ox, scroll down further for the full macro information. But basically one large cookie contains 9.9 g carbs including 4.6 g of fiber so your real carb intake (net carb) will be 5.3 g for a large cookie as seen on this pictures. This calculation is made using sugar free flavored maple syrup! Enjoy the recipe. XOXO Carine.

    • I did not try myself so I won’t say yes, but many people reported great success with sunflower seed butter so I guess tahini would do the trick too! Not sure how it will taste with avocado tho. Let me know if you give this a go. XOXO Carine.

    • I would not replace the maple syrup by banana, it will change the texture a lot and won’t bake the same. You can use sugar free maple syrup as I am using for a low sugar cookie or brown rice syrup for a low GI syrup. Enjoy the recipe. XOXO Carine.

  33. I wonder if anyone has tried using an aquafaba egg in this? I don’t have chia seeds but I really want to try these!

    • Hello! I always make them with chia egg or flax egg for my vegan husband but I never tried aquafaba egg tho. If anyone try I am happy to hear the feedback too 🙂 I hope someone will give us some tips! Enjoy the recipes on the blog. XOXO Carine.

  34. Would these be weird with wow (soy) or sun butter? My kids can’t do nuts but I’m hesitant to try soy or sunflower butters in a cookie.

    • Some people report great success using sunflower butter so I am sure it will be tasty too ! I hope your kids enjoy those cookies too ! XOXO Carine.

  35. 5 stars
    Thank you for this awesome recipe. I did a lot of paleo treats a few years back but now mainly just buy supermarket free-from products full of sugar and junk. We are slowly getting back into this so I’ve done a little bit of improvisation to your recipe to get the kids eating it. I added 1 tablespoon of sugar and replaced half.of the nut butter with normal butter (this is due to cost and my youngest can only have almond butter and reacts to peanut butter).. I also used normal dark chocolate chips. This one definitely worked as my youngest gobbled the cookies up (going yumm.. umm.. yum the whole time) and my fussy 10 year old who has been refusing anything healthy the last few months (even paleo cakes) wolfed his down. When I told him it’s a healthy-ish cookie, he was like “what!? Really?”. So, awesome recipe and well done. Thanks.

    • Thanks so much for this lovely message, I am so happy that your 10 year old son enjoy those cookies! It is always difficult to make kids eat healthier food I know well the challenge – mine are 5 years old and 18 months ! I hope you find more healthy recipe for your paleo family on my blog. Enjoy ! XOXO Carine.

    • I did not try the recipe with an avocado substitute myself but if you read the other comment some people add success with banana or cream cheese! So if you can eat some banana – I mean if you are not allergic or on low carb diet – it might be something to try either cream cheese. Let me know how it goes! XOXO Carine.

  36. 5 stars
    The 20 year old boy came into the kitchen and went nuts over the smell and the sight of them.
    Boy: WHAT are these??? They look incredible!
    Mom: I don’t think you’ll like them.
    Boy: Are you KIDDING me?
    Mom: I really don’t think you’ll like them.
    Boy: You need a taste tester…
    Mom: You can trrryyyy them but they may not be your thing.
    Boy: Really? There is half of one…I’m tasting.
    …..No, these are good. These are really good.
    Mom: They are made with avocado.
    Boy: ….what?….wait
    Mom: (Showed him the recipe)
    Boy: Wait…how…that’s cool. May have to have another..
    Mom: NOT til after dinner!!!

    • This is the most amazing story someone shared with me on my blog ! Really, I LOVE IT! Thank you so much for sharing, for tthe time you take to write this as a real story. It makes me feel like I was part of it, in your kitchen with you and your son. I am so happy when my recipes makes other family happy (specially the kids!) A huge thank YOU! Love from New Zealand, and please, make him another batch 🙂 XOXO Carine

  37. 5 stars
    This is an outstanding recipe!! I’ve made them twice now and even my sweets snob of a hubby loved them. Seriously, if it’s not loaded with sugar and butter he turns his nose up. I sent some to work with him to share and he didn’t…he said they were too good to share! Lol I used honey to sweeten and half of a ripe mashed banana in place of the egg and they were delicious, just a hint of banana flavor with that fudgey rich chocolate! Thanks so much for this recipe that is my new go to for our sweet toothed family!

    • I love that story! thanks so much for sharing it with me 🙂 It makes me so happy to know your husband find a healthy sweet treat to bring to the office. I love the twist you give to the recipe too! So creative !!! Unfortunately I can’t have banana or honey but I am sure many reader will try your recipe option. Thanks SO much for trying my recipes and reading the blog. I hope you find more delicious recipes for you and hubby on my little place! Have a lovely day. XOXO Carine.

  38. 5 stars
    I just tried these cookies, and they turned out great! Very rich,so next time will make just little smaller, I think they will be just as satisfying. I used coconut nectar as the sweetener.

    • Thanks SO much for this lovely feedback. I agree, I love making large cookies but those are so satisfying that we can feel full eating smaller portion! Thank you so much for sharing your sweetener option too, I am sure many readers will love to know that they can make them with coconut nectar too! Enjoy the blog recipes XOXO Carine.

    • YES! All the ingredients are keto approved – make sure you are using sugar free maple flavored syrup from monk fruit of course!

      • Hi there :)! So excited to try these! Any chance I can pulverize erythritol sugar and use that? Don’t have any of the sugar free syrup. Thanks!

        • It worth a try and it should work well too. Not sure about the texture though as the liquid syrup add some moisture that you will miss with the powdered erythritol. I did not try yet so unsure about the result but great sugar free idea! Let me know if you give this a go. Enjoy the recipe, XOXO Carine.

    • I would recommend a seed butter like sunflower seed butter. Enjoy the cookies with your son and the recipes on the blog. I have got plenty of nut free recipes too that he may like ! XOXO Carine.

  39. Can you put them in a square pan to make brownies instead of cookies? What size pan and how long to cook?

    • I did not try myself, so I am not sure about time or pan size. However, I was tagged on intagram last week by a mum who made the recipe as a birthday cake! She used a square pyrex (glass) pan (looks like a 20 cm one, and she baked same time. It looks wonderful. She cut the recipe into a birthday number shape, frost with the chocolate frosting from my chocolate avocado cake recipe here. Let me know if you give this a go! I am always happy to heat more about your creation, ortag yours on instagram @sweetashoneynz. Enjoy the blog recipes. XOXO Carine.

    • You really need to pulse the avocado into a cream or the recipe won’t work. If your mixer is powerful enough to do so, well you can make the recipe with it ! That is the only trick to make those delicious chocolate avocado cookies perfect. Let me know how it goes, XOXO Carine.

  40. 5 stars
    I just made these and am sitting here eating them as they cool down! They are AMAZING! (I made 16 instead of 6 so I can have more than one!)

    • Yeah for more cookies!!! thanks so much for sharing such a lovely feedback, I love when my recipes works in any kitchen and makes people happy. Enjoy the recipes on the blog. XOXO Carine.

    • I never used molasses so I am not sure how it will goes in this recipe. Let me know if you give this a go! Enjoy the blog recipes. XOXO Carine.

    • Yes, one cookie contains 9.9 g carbs including 4.6 g of fibre which means it is only 5.3g net carbs! Enjoy the recipe. XOXO Carine.

  41. Sorry, but honestly it seemed like a lot of cocoa powder, because it was literally tough to swallow because it was so thick. Wasn’t a big fan.

    • 5 stars
      I fell in love with your cookies from the moment I saw them earlier today.
      I’m on a keto diet and it’s that time of the month so I wanted something to eat and not fall off my diet. I’ve baked with avocado before, but with added oat flour. It’s been a while though and I forgot to never go by the full amount of suggested chocolate. I typically buy Hershey’s but today I bought Toll House and maybe I figured it wouldn’t be as strong.
      The cookies held up nicely and I enjoyed the texture. I used a runny stir no sugar added peanut butter. I was worried it would be too runny. Once I added the chocolate it was too thick and I had to add coconut oil. Once baked they looked nice, but so bitter just like dark chocolate. I used monk sweetener and Lily’s chocolate chips. I managed to eat a few with some almond milk but it didn’t fix the craving. I had another avocado, so decided to try again. This time the ‘dough’ was so good I couldn’t stop eating it. I only use 1/4 cup of chocolate. Unfortunately they didn’t bake well.
      The thing about baking with avocado is that it already has that dark chocolate sort of taste to it and with this much chocolate it just makes it bitter. Even though I didn’t really enjoy the recipe I learned to use peanut butter so maybe next time I’ll try to incorporate in my own recipe.
      I’m sure your cookies were amazing and if I had the chance I would try them ????

    • I am sorry you did not enjoy the taste of the cookie. Reading your comment, it looks like your dough was too dry. Did you measure well the amount of avocado flesh as mentioned in the recipe? I always provide how much in cups you need because in some places avocado are smaller and one avocado in NZ where I live maybe different to US. It looks like you did not add enough of the avocado flesh which dry up the whole batch. OR this recipe is just not for your tastebuds and that’s totally ok 🙂 I hope you will find others that you like on the blog. XOXO Carine.

  42. Perfect yummy cookies! Thanks for that! (Would they work without peanut butter as well, though? )
    Greetz from Germany

    • That is a good question! I am kind of addicted to peanut butter so I did not try them without it 🙂 Let me know if you give it a go! I am always curious to know how my recipes can be adapted. Thanks for this lovely comment. Danke schoen (that is all I have left from 12 years of learning German as a kid ! ) Carine.

  43. 4 stars
    I finally tried this recipe today. I had to use my son’s Kraft peanut butter, (which isn’t pure nut butter) & they turned out pretty well. I used pure, grade C maple syrup instead of the sugar free. They are very heavy and super filling, but, I wasn’t worried about filling up on this type of cookie lol. The texture was a bit dry as well as thick like a fudge, but quite delicious.

    • Thanks for your lovely feedback! I guess the texture has been altered by the nut butter you used. If it has added oil or sugar it will dry up the cookie slightly. I happy you loved them anyway. Enjoy the blog recipes ! XOXO Carine.

    • The full nutritional panel break down is provided after the recipe card for one cookie. There is 10.4 g carbs including 4.9 fiber so net carb is 5.5g per cookie. Remember that this calculation use sugar free liquid sweetener and sugar free chocolate chips ! Enjoy the recipe! XOXO Carine.

  44. 5 stars
    Hi! I don’t have a food processor just a regular blender, do you think it would work fine as long as the ingredients are mixed well ?

    • Of course, the most important is to blend the avocado into a creamy puree. It will be fine! Enjoy the cookies and report back if you love them my friend! XOXO Carine.

      • Hey! So I tried it and for some reason there was a lot of moisture and liquids-ness in it and it came out more cakey. I’m not sure what went wrong

        • Hum … that is weird I never had any issue with this recipe or heard something like that. Did you sub the egg for a vegan egg? Or did you measure the avocado amount you used ? Some avocado could be bigger than others. Let me know, I am happy to help out. XOXO Carine.

  45. 4 stars
    I made my first batch with maple syrup. The 2nd batch with agave. They are both very good. For me, I think I will add a bit more of my liquid stevia. They are both excellent. Because of the heavier cocoa flavor, I would add more sweetness but everyone likes it a bit different. I like the thickness and ease. I do not have a food processor so I used my NINJA. Great results that way.

    • Thanks for your lovely feedback. You can definitely play with the sweetness as you like with this recipe. Specially if you add extra stevia drops, it won’t change the texture at all so it makes things easy. I don’t have a high sweet tooth so this sweetness was ok for me and the kids but I agree you can add more. Enjoy the blog and healthy recipes. Thanks so much for trying them! XOXO Carine.

    • Sure ! I updated the nutrition panel to display the sodium amount per cookie. Again, be very careful as I am using ingredients from New Zealand and it could be slightly different depending on the ingredient you choose or swap. One cookie is about 58 mg sodium, up to you to see if this is low sodium for you health condition or not. I am not a health professional, only a mum sharing my healthy recipes so I won’t advice more on how safe this recipe is for your particular condition. Always seek medical advice if you are unsure about a recipe. Enjoy the blog and recipes. XOXO Carine.

  46. 5 stars
    Hmmm they are kinda doughy… not cookie like. Really yummy though! Maybe need to spread out more? Cook longer? What was the inside texture on yours?

    • The texture is fudgy but not as much as brownies. You probably did not flatten the cookies enough ?! You can also cook them slightly longer – about 1-3 minutes more if you don’t like them too fudgy and cool down on the cookie sheet for up to 5 minutes to firm up. Let me know how your next attempt goes ! I love to hear your thoughts. Enjoy ! XOXO Carine.

    • I would really recommend a food processor or blender because the key of success is to bring the avocado flesh into a cream without bites. It is really hard to achieve manually even with a potato masher there is always bites left. I hope you will manage to try this recipe. It is SO good ! Enjoy, XOXO Carine.

  47. 5 stars
    These cookies look very yummy ! I’m gonna try and make these tomorrow so hope they come out ok !

    • I am sure you will nail it ! Report back Kathy, I would love to hear your thoughts on those cookies. XOXO Carine.

    • I did not try flaxegg – only chia egg but it should work as well, it may create a softer cookie. I usually prefer chia eggs for cookies and flaxeggs in muffins or cakes. Let me know if you give this a go. XOXO Carine.

  48. Mine ended up like fudge and I put them back in oven for 5 more minutes. Still like thick fudge/cookie dough. I’m not sure what I did wrong? Maybe too much nut butter?

    • It looks like you did not cook them enough or your avocado maybe bigger. 1 avocado = 1/2 cup avocado flesh. I hope it turns out better next time. XOXO Carine.

  49. 1 ripe avocado – our avocados are quite large, would you say 1 cup mashed avocado is equivalent to your one avocado?

  50. 5 stars
    Cookies in the oven. Tip that might help others – after putting cookie “blobs” on the parchment paper I found the easiest way for me to shaped the cookies was by dipping my fingers in the warm water and using them instead of a spatula.

    • Hi! I would not use a granulated sweetner in this typical recipe. I used a sugar free liquid sweetener made of monk fruit sugar. Honestly, this is the best low carb + sugar free natural sweetener I ever used. You can find it here. Enjoy the recipe ! XOXO Carine.

  51. 5 stars
    I made these and they came out looking exactly like the photos!
    BUT I followed the recipe step-by-step and while they were in the oven I realized that the step-by-step instructions leave out the SF syrup so I never added it! The chocolate chips helped make it sweet but the rest of the cookie just tasted like cocoa powder…awww!

    I am determined to try this again – the consistency was spot-on! But with SF syrup this time!

    • I am so happy to read such a beautiful comment. Liquid sweetener is mentioned in step 3. It goes with the avocado as you can also see on the video recipe. Thanks for testing my cookie recipe and sharing your tips here. Enjoy the SF syrup version, so delicious too ! XOXO Carine.

  52. 5 stars
    they’re sitting in my oven as I type . . . this recipe has been popping up in my feed for weeks, like it’s haunting me so tonight I said “its time!” ill report back!

      • I also really enjoy peanut butter in this cookie recipe! Chocolate peanut butter is always a killer combo 🙂 Thanks for your lovely comment and for your time to write this here. Makes me very happy. Have a lovely time browsing the blog recipes. XOXO Carine.

    • I wouldn’t swap peanut butter for a combo of peanut butter with water. The cookies won’t hold together and be too soft. There are very fulfilling and you won’t overeat those 🙂 You can either make smaller cookies and eat smaller portions to half the calories per serve! Enjoy the recipe ! XOXO Carine.

    • Sure! Any liquid sweetener like honey, agave or maple syrup will work well in this cookie recipe. Enjoy the chocolate avocado cookies my friend. XOXO Carine.

    • Hello ! No you must use a nut butter of any kind or it won’t be as creamy and fudgy. Enjoy the cookies my friend ! XOXO Carine.

        • I won’t use butter in this recipe. It won’t work and it will make the cookie oily. There is only one egg in this recipe – that can even be swap by chia egg- because the nut butter add that special texture as egg do and bind the ingredients together. Butter won’t act the same. I am so sorry you can’t try those! They are delicious. Maybe try seed butter instead? Like sunflower butter? Enjoy the recipes on the blog. XOXO Carine.

          • I don’t eat sugar at all, nutella either so I can’t say yes. Plus nutella has lots of sugar added so if you use it with the liquid sweetener the cookies will be super sweet. I would recommend you use a chocolate nut butter to keep things healthy and natural (no palm oil, no white sugar). There is some nice hazelnut chocolate butter that will work well in this cookie recipe – check here. Enjoy the healthy recipes on the blog. XOXO Carine.

          • 5 stars
            Do you think I could use a chocolate protein powder if I don’t have cocoa powder ? Think that will work ?

          • Sure you can! This should totally work – except if you are using a powder loaded with coconut flour that could dry up the mixture a bit – This would even add more protein to those delicious cookies. A great idea! Enjoy the recipe. XOXO Carine.

  53. 5 stars
    I made these on Saturday and my husband and my sister absolutely loved them!
    Such an easy recipe and so delicious! Thank you x

    • Thanks for sharing your beautiful experience in the kitchen making those cookies for your family! I am so glad you love them! Enjoy the easy healthy recipes on the blog. XOXO Carine.

  54. 5 stars
    Made these chocolate avocado cookies today and oh my goodness they went down a treat! Husband hates avocado normally but he devoured a whole cookie with his coffee this afternoon!
    I did add a little more maple syrup as we have a sweet tooth in our household. Although watching my kids have a cookie with no refined sugar or refined fat make me feel quite good about myself. Thank you Carine.
    A great recipe and will definitely be making them again!

    • You made my day !!! I love when kids enjoy my healthy treats. I have got two kids myself, 5 years old and 14 months and I feel like you, such a pleasure to see them eating cookies that are not loaded with unhealthy sugar or fat! Enjoy the other recipes on the blog and thanks for sharing this nice comment with us. XOXO Carine.

  55. 5 stars
    I looove all your recipes!!! Just amazing ??
    And it’s great that you have so many recipes with alternative sugar! Great page! And I’m sooo going to make these cookies on the weekend ❤️
    Thank you for sharing your recipes with us!

    • Yeah! I am so happy to read such a beautiful comment. Enjoy the bog my friend 🙂 and let me know how the cookies turn out. Enjoy the recipes on the blog, XOXO Carine.

      • Hi, I followed the recipe exactly and added the stevia and vanilla as well. The cookies looked exactly like your pictures depict them but they were awful. The cocoa powder overpowered the taste, making them chalky, dry and bitter. I had to throw them away. We live a Keto Lifestyle and have made many almond flower, coconut flower based baked goods and was excited to try these but just couldn’t stomache them…

        • I am sorry to hear that. You must use sugar-free maple flavored syrup in the recipe and adjust sweeteness with stevia drops. Stevia on its own makes the recipe very bitter and not good. If the dough is dry it seems that you did not use the liquid sweetener or bake them for too long. My go to sweetener are Lakanto or choc zero. Others sweeteners with artificial sugar-free sweetener won’t work either. I hope it work better next time. I am on low carb for 5 years too, I love them and wish you could enjoy them too. XOXO Carine.

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