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.
You might like my 2 Ingredient Healthy Chocolate Cookies, too.
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.