Chocolate Avocado Cookies

As one of our most popular snacks and highly requested recipe, you can’t go wrong with Miraval’s Chocolate Avocado Cookies. With only four ingredients, these cookies are easily replicated at home and just as delicious! They are the perfect snack to enjoy after lunch or dinner because they are high in fiber from the avocado and rich in iron from the cocoa powder. The avocado gives the dish a heart healthy fat that is known to lower bad cholesterol when consumed in moderation as well as fiber that helps with regularity and controlling blood sugar levels. Enjoy!

Chocolate Avocado Cookies
Vegan-Gluten Free-Dairy Free

  • 300g Avocado, ripe
  • 1 ½ c. Sugar in the raw or other turbinado sugar
  • 1 ½ c. Cocoa powder
  • 1 ½ tsp Baking soda
  • Dairy Free dark chocolate chips (optional) (we used cacao barry 63% dark chocolate pistols)

Preheat oven to 325.

In food processor blend avocado and sugar in the raw until it makes a smooth paste.

Transfer to mixer with paddle attachment and mix in cocoa powder and baking soda until it comes together.

In food processor blend avocado and sugar in the raw until it makes a smooth paste.

Transfer to mixer with paddle attachment and mix in cocoa powder and baking soda until it comes together.

Using ½ oz. scoop, portion cookies onto parchment paper. Add one chocolate chunk to top of each cookie.

Bake until cookies are firm but moist for about 8-10 minutes.

7 comments

  1. How much is 300 grams of avocado? A bit odd to use that measure in a recipe. Not everyone has a food scale in their kitchen. 😉

    1. Hi Chris! Thank you for your comment! Great question, 300 grams of avocado is approximately two large avocados, with pits and skin removed. We do however highly recommend a kitchen scale for baking as the smallest increase or decrease in an ingredient can throw off the results of a product. With this specific recipe, too much avocado can affect the baking time and texture as well as change the nutritional information.

  2. I love Miraval, but I’m very surprised
    that you would have any recipe with so much sugar,
    ( something that I’d never have in my kitchen ).
    Wonderful sugarless recipes do exist.
    I will certainly come again, because my daughter and I had such an enjoyable time, but I will be very careful to be aware of ingredients in the food (most of which was amazing).

    Thank you for the opportunity to respond.

    1. Hi Carol! Thank you for your comment, we appreciate any and all feedback! In order to keep this recipe vegan, we use sugar in the raw rather than white granulated sugar. Sugar in the raw, or turbinado sugar, is less refined and slightly higher in nutrients. White table sugar is often refined using animal bones making it unsuitable for vegan options like this. This recipe does in fact use more sugar than most, but keeps the calorie content low due to the few simple ingredients. Since the avocado needs more of a thick stable sugar to bind, this is the option we chose. Feel free to experiment with reducing the sugar content though!

      1. I’ve made this with Jacon syrup. a super low-glycemic sweetening option. they’re delicious. You can find Jacon syrup on amazon.

  3. We LOVE these cookies! So AMAZING! Thank you for sharing the recipe. Just like all your other creative desserts (ginger cake with sour cream ice cream etc), we have really enjoyed them. Great to meet you Caitlyn last week. You ROCK!

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