Avocado Chocolate Fudge Cookies (Paleo & AIP)
If you ask me on any given day what my favorite treat is, it’s always going to be cookies! I’ve always loved warm gooey chocolate chips cookies, soft snickerdoodles, and colorful m&m sugar cookies. Gosh, did I love those stupid m&m cookies! Whenever I went into a deli growing up in New York, I always had to get a cookie. Needless to say, my obsession with sugar and processed carbs eventually caught up with me. These days, I still crave soft gooey cookies, but have turned to options with better ingredients like these Paleo Chocolate Avocado Fudge Cookies!
Cookies seem like the ultimate sugar bomb, and they definitely can be if they’re just your run of the mill conventional cookie. However, if you’re trying to be more careful around sugar and are grain, dairy, and egg free, there are options! Avocado is one of my favorite ingredients for making recipe creamy, and adding in lots of healthy fat. And if you’re already thinking… “But doesn’t your cookie taste like guacamole if there’s avocado in it?”, I assure you that when you pair avocado with the right ingredients in the right amount, the taste blends in perfectly!
These Paleo Chocolate Avocado Fudge cookies are super creamy, fudgey, soft, and so easy to make. I pretty much always have these ingredients in my kitchen! Plus, they’re lower in sugar and carbs than your average conventional cookie and full of healthy fat.
The Ingredients You’ll Need For The Dark Chocolate Avocado Fudge Cookies
The creamy, dreamy base for these cookies! You’ll want a soft, ripe avocado that doesn’t yet have spots, but isn’t too hard to mash. It should be creamy and very easy to mash up thoroughly.
Coconut flour is my default for these cookies and it works well, however, you likely can sub almond flour or another grain free flour if you tolerate it. I haven’t tested it, but it’s worth a try.
Cocoa powder or carob powder
This helps give these cookies the chocolate, fudgey taste. If you’re following the autoimmune protocol, carob powder subs easily in these cookies. If not, cocoa works as well.
Honey helps to further bind the cookies, and add some sweetness. You can sub maple syrup, but I wouldn’t recommend subbing out the sweeter altogether. Without the honey, they’d be quite bitter.
Gelatin egg (or regular egg)
To help bind the cookies further, I use a gelatin egg (instructions are below) or a regular egg. You can also try a flax egg.
Dark Chocolate Avocado Fudge Cookies (Paleo & AIP)
- Yield: 6 cookies 1x
- 1/2 medium ripe avocado (about 1/3 cup)
- 1/2 cup coconut flour
- 1/3 cup cocoa powder (or carob for AIP)
- 2 tbsp honey
- 2 tbsp coconut oil or ghee
- 1/4 tsp baking soda
- 1 tbsp dairy free chocolate chips (optional, omit for AIP)
- FOR THE GELATIN EGG
- 1 tbsp gelatin ( like this )
- 1/4 cup water
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil
- Spoon the avocado into a mixing bowl and thoroughly mash
- Mix in the coconut flour and cocoa powder and mix well to combine. Ideally, you don’t want any big green clumps from the avocado!
- Add in the honey, coconut oil, and baking soda and mix
- If using a normal egg, add it in and combine.
- Or, for the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin. Allow it to bloom over 2-3 minutes.
- Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
- Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine the entire mixture.
- Roll the dough into cookies (you’ll have about 6) and top with a few chocolate chips if desired.
- Bake in the oven for 10-12 minutes
- Remove from the oven and cool
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 cookie
- Calories: 150
- Fat: 8.8g
- Carbohydrates: 16.9g
- Fiber: 5.7g
- Protein: 4.3g
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This recipe looks really good! I was hoping to find a hoard of reviews to get an idea of what it’s like or any tips and tricks from other perspectives. I’ve made the mistake of being the ‘first’ to make a special recipe like this and more than once it turned out poorly because something was overlooked in writing the recipe. One thing to point out for AIPers – ghee is NOT AIP-friendly to the truest sense. It still contains trace amounts of what causes a reaction and should be avoided. I made the mistake of following other recipes that recommended it and later read more about it.
Bonnie, I made these using carob powder and they were delicious! I didn’t whip the gelatin (I had stopped paying attention to the recipe at that point) but they were still delicious. A big soft and fudge-y in the middle – the carob powder gives it more of a sweet fruity flavor, but still delicious. My dad is diabetic (but he’s a lover of chocolate) and I plan on making a batch of these next time I see him. highly recommended!
Could olive oil be substituted for the ghee/coconut oil? Thanks!
I used the AIP version and these were pretty good! One thing though- I used a cookie scoop and when the cookies came out there were very airy. Slightly disappointing. I think the texture would have been better if I used my hands to mold them to get that ‘fudgy’ texture/taste.
Thanks for sharing your deliciousness!
How many eggs instead of the gelatin egg?
In the oven now! I used carob and added an extra Tbs or so of honey, though. Hope these are good, I really am NOT a fan of how gelatin smells. Will let you all know how it goes.
I doubled the recipe, used almond flour, ghee, and eggs. Rough was too runny, so I added some oat flour and used a cookie scoop. Turned out like chocolate cake. Will be making these again.
These are really good! I can’t do coconut so I substituted 1/4 cup tigernut flour and 1/4 cup cassava flour. Thank you for this recipe!
So glad you liked them! Thank you for sharing your swaps too 🙂
I started an AIP diet in March and have been loving your website and recipes. I even bought your Comfort Foods cookbook. I am a huge chocolate lover so keep trying recipes and end up being disappointed. I just made these this afternoon. I had a half of a small avocado left over from my lunch so I used that and a half of a banana to give it a bit of natural sweetness. I only had about a 1/4 cup of coconut flour so added some tigernut flour in for the other 1/4 cup. I used organic cocoa powder because I can tolerate it now. Then I added a little cinnamon, some mini carob chips, and used an egg because I can tolerate them now as well. I ended up rolling them into about 9 smaller sized balls and they turned out great! I am happy to have something that was satisfying for my chocolate cravings besides banana avocado pudding.
Thank you so much, Jen!! 🙂
Can you use 1 egg yolk in replace of gelatin egg? Can cacao nibs be used instead of chocolate chips?
You can use 1 egg to replace the gelatin egg and I would omit the chocolate chips if you don’t tolerate them.
I think I did something wrong. I followed the recipe exactly (AIP) and the dough ended up being very dry like there was not enough liquid. I formed the balls which was not very easy due to it being very crumbly. After being baked they are still very crumbly and dry. The flavor is good and I would like to make them again if it was not so dry. Any recommendations?
So sorry about that! it could be an issue with the brand of coconut flour. I like the brand Anythony’s
I was wondering if the gelatin can be substituted with something else to make this vegan so I can share with a vegan friend and I can eat it too as I eat an aip diet. Thanks!
You can try to use a flax egg instead of the gelatin egg!