Chocolate Avocado Cookies are an easy 3-ingredient cookie recipe. They are rich, fudgy, and very chocolatey. Chocolate cake mix makes them easy to make and you don’t need any butter or oil.
These cookies may not look like much, but they are super chocolatey and fudgy. You can’t taste the avocado, but it adds richness to the batter without having to use any butter or oil.
You know how much I love easy recipes with 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.
- Chocolate cake mix – I like Duncan Hines.
- Avocado puree – I puree ripe avocado flesh in my food processor.
- Chocolate chips – any chocolate will work like milk chocolate, semi-sweet, or dark chocolate.
You can also add water if you prefer a cakier, fluffier cookie but it’s optional. I’ve included the steps in the recipe card if you choose to try it.
How to Make the Cookies
Combine the cake mix and avocado puree in a medium bowl. At first, it will seem like there isn’t enough moisture to bring the dough together, but keep stirring and it will turn into a cookie dough.
Stir in the chocolate chips and then shape the dough into balls about one and half inches big. Place them two inches apart on a baking sheet.
Bake the cookies for 10 minutes or until the cookies are set and no longer stick to the baking sheet. Allow them to cool on a wire rack before serving.
If you don’t have a food processor to mash avocado into a puree, you can do it by hand. Your mashed avocado should be very smooth with no lumps – it will take a little longer to do this by hand.
Don’t overbake the cookies otherwise, they won’t be as soft and fudgy. They’re done when they’re set on top and around the edges. They should also slide easily on the sheet pan.
If you like salted cookies, try sprinkling a little sea salt over the tops of the cookies before you bake them.
I love how you can use avocado in baking recipes and these chocolate avocado cookies are an easy one to try.
More Easy Cookie Recipes
- 2 Ingredient Healthy Chocolate Cookies
- Keto Chocolate Cookies
- Flourless Chewy Chocolate Chip Cookies
- Soft Cookies and Cream Cookies
Avocado Chocolate Cookies
- 1 box Duncan Hines chocolate cake mix
- 1 cup of avocado puree mashed in food processor until completely smooth
- 1/4 cup water (see note)
- 1 cup chocolate chips
- Preheat oven to 350°F and line baking pans with parchment paper or silpat mats.
- Add the cake mix and avocado puree into a bowl and mix with a wooden spoon. For this version without water, 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.
- Shape the dough into balls about 1 1/2 inches in diameter and place on cookie sheet about 2 inches apart.
- Bake for about 10 minutes until outside of cookies are set and bottoms don't stick to the cookie sheets. Let cookies cool.
Water Version (for a cakier cookie)
- Add the cake mix, avocado puree, and water into a bowl and mix with a wooden spoon. Once completely mixed, add in the chocolate chips.
- For this version, scoop the dough out with a large spoon. It will be wet and sticky. Do your 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 don't stick to the cookie sheets. This version of the cookies will be very soft when they come out of the oven, but they will firm up as they cool.
- I've made these cookies with and without the water and I like them both. If you want a cakier cookie, add the water to the batter. The batter will be stickier to work with but the cookies come out fluffier and shinier.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.