These cookies may not look like much, but they are super chocolatey and fudgy. You can’t taste the avocado, but it adds a richness to the batter.

You know how much I love easy recipes with as few ingredients as possible. I’ve already done quite a few cake mix experiments, and my latest one was using avocado as a replacement for eggs, oil, water, etc.


I actually made two versions of these cookies. One was just avocado and cake mix. The results were delicious though they aren’t so pretty to look at:

The other version, I added some water. It made the batter wet and harder to put on a cookie sheet because it’s almost like cake batter. But I managed to scoop them onto the cookie sheet and they baked up like cakey cookies. Equally rich and chocolatey, but with a fluffier texture.¬† I liked them both.

They are so easy to make and they taste delicious. Three ingredients or four ingredients. You can try both¬† versions and see which one you prefer. I’ve already made them twice.


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Avocado Chocolate Cookies

Ingredients:

1 box Duncan Hines chocolate cake mix
1 cup of avocado puree (mashed in food processor until completely smooth)
1/4 cup water (for the cakier version. Batter will be stickier to work with but the cookies come out fluffier and shinier)
1 cup chocolate chips

Directions:

Preheat oven to 350F and line baking pans with parchment paper or silpat mats. Add all ingredients into bowl except chocolate chips and mix with a wooden spoon. If you are making the no water version, it will seem like the dough won't come together but if you keep stirring, there is enough moisture from the 1 cup puree to make the cake mix turn into cookie batter. Once completely mixed, add in the chocolate chips.

For the no water version, shape dough into balls about 1 1/2 inches in diameter and place on cookie sheet about 2 inches apart. If you making the version with water, scoop the dough out with a large spoon. It will be wet and sticky. Do you best to place a large spoonful of dough on cookie sheet about 1 1/2 inches in diameter, and spacing cookies 2 inches apart. Bake for about 10 minutes until outside of cookies are set and bottoms dont stick to the cookie sheets. Let cookies cool and set completely before eating (especially the cakey water version because these will be too soft at first, but will firm up after cooling).