Avocado Chocolate Chip Cookies

Quick and easy to make, these cookies will not last long, they are that delicious! The avocado lends a creaminess to the batter and is undetectable to your tastebuds. And since they are gluten free and made with coconut flour, they are Kosher for Passover as well!


  • 1 avocado
  • 2 eggs
  • 1/2 cup coconut sugar (regular sugar is ok too)
  • 1/3 cup liquid coconut oil ( or solid coconut oil melted)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1/3 cup (heaping) coconut flour (this is basically ground unsweetened coconut flakes)
  • 1/2 cup chocolate chips


Preheat oven to 350° F.

Line a baking sheet with parchment paper

In a blender, blend the avocado, eggs, sugar, coconut oil, vanilla, and lemon juice until smooth.

In a large bowl, combine the almond flour, coconut flour. Add the avocado mixture and fold in the chocolate chips.

With a large spon or ice cream scoop, drop 10-12 rounds onto the baking sheet.

Bake for 13-15 minutes until tops are firm and slightly golden. Let cool on rack and enjoy!

Store in airtight container in fridge.

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Lesley Wolman

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