Chocolate Chip and Avocado Cookies…(stay with me here)

by Courtney Sirotin on April 10, 2013

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You guys know my thing with baked goods by now, right? I love to bake and Dylan loves to eat dessert (cookies, brownies, cupcakes, cakes, etc.) so I make myself feel a little less guilty about letting him stuff his face with baked goods by trying to make them healthier. I throw in things like vegetables, whole grains, nuts and beans whenever possible.

Just a few of my past creations:

Hidden Carrot Cookies

Flourless Black Bean Extra Fudgy Triple Chocolate Brownies

The Best (and healthiest!) Cookies I’ve Ever Made

I have loved all of my creations, but sometimes Dylan just…knows…there’s something healthy in them. The carrot cookies I made a few weeks ago are a prime example. He would have loved them but he caught me adding the mashed carrots to the batter and then refused to even try them.

All of this is to say that with my newest recipe for chocolate chip cookies made with avocado I have totally and completely duped him. These cookies have avocado and oats in them and he devoured them.

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I promise, you cannot taste the avocado. You can’t even see it. It’s sole purpose in the cookies is to replace some of the butter with a healthier but equally creamy and decadent fat.

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He ate three cookies right out of the oven for dessert.

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He helped me make the cookies by dumping ingredients into the bowl and stirring the batter. I always have him help me bake because it gets him excited for the final product. I also like the idea of him enjoying creating things in the kitchen like I do. I was very careful this time to add the avocado out of his sight, though!

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Jason came home and had a bite of a cookie. He’s Paleo and everything but he’s not immune to the allure of fresh baked cookies. His reaction was a disappointed, “I guess those aren’t healthy, huh?” I had promised him Paleo cookies this week (which I still need to deliver) and he knew after one bit that they were too good to be healthy. Ha! Gotcha, too, Jay! They are healthy…though, not Paleo. Oh well. Anyway, he said I make a mean cookie and declared them delicious.

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Score! I’m sharing the recipe because I think you guys should try them. Sort of healthy, very yummy cookies for the win!

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Chocolate Chip Cookies with Avocado and Oats


  • 1 1⁄2 Hass avocado
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 1/2 cups cups dark brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp coarse salt
  • 1/2 tsp baking powder
  • 1 1/2 cups old-fashioned rolled oats, processed to a crumb (measure before blending)
  • 2 cups chocolate chips (semisweet, dark or a combination)


The batter needs to chill so you don’t have to preheat your oven yet.

With a mixer or by hand, cream together the avocado meat, butter and sugar until light and fluffy.

Add the vanilla and eggs and mix until fully combined.

Add the flour, baking soda and salt to a separate bowl and mix them together with a fork to evenly distribute the ingredients.

Add the dry ingredients to the wet ingredients and fully combine.

Process the oats to a crumb and fold them into the batter.

Lastly, fold in the chocolate chips. I used 1 1/2 cups semisweet chocolate chips and 1/2 cup dark chocolate chips and liked the results.

Cover and chill in the fridge for about an hour.

When ready to bake, preheat the oven to 325 degrees and line a baking sheet with parchment paper.

To form each cookie, scoop out 1-2 tablespoons of batter and roll it into a ball with damp hands, place dough ball on parchment paper and flatten slightly into a disc. Place each disc a couple of inches apart. Put the cookie dough back in the refrigerator between batches.

Bake for 15-20 minutes. Mine took about 18 minutes, but it will depend on the size of the cookies you make. They are ready when they are lightly golden brown around the edges but still a little soft in the center.

Remove from oven and allow to cool on the baking sheet for three minutes and then transfer to a cooling rack or just some paper towels to finish cooling.

Store in an airtight container in the refrigerator for about a week.

Note: We won’t be going through a ton of cookies in the next week so I did what I usually do and froze half the batter to make more cookies at a later date, like in a month or so. I just form the batter into a log shape on plastic wrap, wrap it up tightly and then wrap it in another layer of aluminum foil. I freeze the log and then when I am ready to bake the cookies I just slice discs off the log and put them on a cookie tray lined with parchment paper. I let the cookie discs come to room temperature on the tray and then bake them as directed above.


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{ 4 comments… read them below or add one }

SARAH April 11, 2013 at 5:35 am

They look amazing! I feel like I can smell them by just looking at your pics! It’s 12:30am here and now I’m hungry, thanks a lot. 😉 I’ll definitely be giving this recipe a try soon… Thanks for sharing!


CAROL GLOSKI April 11, 2013 at 2:16 pm

These sound delicious!! I have an avocado in the frig just calling to be used!!


DONNA April 13, 2013 at 12:28 am

Those cookies look so yummy! What a great idea! I am glad you love to bake! It is a good thing.


RUSS April 14, 2013 at 1:28 am

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