Avocado Chocolate Chip Cookies – a delicious recipe with Ingredients, avocado, coconut oil, vanilla, non-dairy milk, cane sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F and line two cookie sheets with parchment paper or silpat.
2
Scoop avocado flesh out of its skin and into a bowl. Mash well with a fork. Add remaining wet ingredients and mix well.
3
In another bowl, whisk together flour, oats, baking soda, and salt.
4
Add the wet mixture to the dry mixture and stir until well-combined. Fold in chocolate chips.
5
Scoop out 1 tablespoon amounts of the dough, shape into loose balls, and place about 2 inches apart on your prepared cookie sheet.
6
Bake for 12-15 minutes or until somewhat firm. The cookies will remain light in color, so don't wait until they brown to take them out of the oven!
7
Store in an air-tight container for up to 3 days or store in the freezer.
555
kcal
Calories
13
g
Fat
102
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Wet Ingredients, 1/2 an avocado, 1 tablespoon melted coconut oil, 1 teaspoon vanilla extract, and more.
Yes, Avocado Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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