If you are obsessed with avocado, cute desserts, matcha and chocolate, you’re going to love these avocado cookies! Get ready to celebrate Cinco de Mayo, National Avocado Day (or any day really) with the most adorable and delicious cookies ever. This isn’t your average recipe! These cookies are bursting with flavor and fun. We’re talking a soft, chewy cookie base with a delicious dark chocolate center. Plus, they’re surprisingly easy to make with simple ingredients! This awesome recipe can also be made gluten free, dairy free and allergy-friendly, so everyone can join the party! I used my favorite sugar cookie recipe and added a sprinkle of matcha powder to give these avocado cookies their fun green color. I can’t wait for you to make them! If you love cookies you have to also try out my pink sugar cookies, chocolate strawberry cookies and matcha mint chocolate chip cookies!
Why You’ll Love These Cookies
They are so cute!
These avocado cookies are surprisingly easy to make.
They are easily made gluten free, dairy free and allergy friendly!
This recipe is a great one to make with your kids.
These avocado cookies are perfect for your next party.
They are soft, chewy and delicious.
These cookies are perfect for satisfying your chocolate craving.
Equipment Needed
All you need to make these avocado cookies is a baking sheet, mixing bowl, mixing spoon, measuring cups and spoons and a chocolate mold. I used this mold from Amazon.
Ingredients Needed
Flour: I used gluten free flour here because I am gluten free. Feel free to use regular flour though!
Baking Powder: The primary function of baking powder is to act as a leavening agent. It helps make these pink sugar cookies light and fluffy!
Baking Soda: Baking soda’s reaction typically produces a slightly denser and chewier cookie compared to baking powder. This helps make the cookie slightly chewy.
Salt: Salt acts as a flavor enhancer, amplifying and balancing the sweetness of other ingredients like sugar, chocolate and vanilla. It cuts through the sweetness, preventing the cookies from tasting flat or one-dimensional. My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Sugar: I typically prefer to use coconut sugar in my cookie recipes because it has a lower glycemic index. You can definitely use coconut sugar here, however the cookies will be darker. I wanted lighter cookies so I used cane sugar!
Coconut Oil: Coconut oil is used in place of butter in these pink sugar cookies and it also gives these cookies a delicious flavor! If you do not have coconut oil on hand, you can also use melted butter (vegan, if needed).
Olive Oil: Olive oil, being a liquid fat, contributes significantly to moisture in the dough, leading to chewier, softer cookies compared to using butter. This can be desirable if you prefer a less crumbly texture.
Vanilla: Vanilla extract gives these cookies a delicious flavor.
Applesauce: Similar to olive oil, applesauce adds significant moisture to the dough, resulting in softer, chewier cookies that stay fresh longer.
Egg: Egg helps bind these cookies together. Feel free to make these with a flax egg or an egg replacer, if necessary.
Matcha: Matcha powder gives these avocado cookies their bright green color. I like to use high quality matcha and I love the Pique brand because it is organic, ceremonial grade and quadruple tested for toxins. I drink it every morning!
Chocolate: I used dairy free chocolate here because I am dairy free! If you are not dairy free, feel free to use any chocolate you love. You can also just purchase round chocolates from the store, but you will still need some melted chocolate to draw on the face.
Step-By-Step Instructions
Step 1: Gather your ingredients.
Step 2: Make chocolates by melting 1/2 cup chocolate and coconut oil and pouring into molds. Refrigerate until hardened.
Step 3: Make cookies by combining dry ingredients and then stirring in wet ingredients.
Step 4: Form into balls and then press into an avocado shape and place on baking sheet lined with parchment paper.
Step 5: Bake for 15-20 minutes.
Step 6: Once cookies are beginning to cool, press the chocolates into the center.
Step 7: Melt the remaining chocolate and draw on a face with a toothpick. Enjoy!
Storage
Store these avocado cookies in an airtight container for 3-5 days. Feel free to store in the refrigerator if you would like them to stay fresh for longer.
How to Select Matcha
When it comes to picking matcha for baking, you don’t necessarily need the most expensive ceremonial grade kind. Here’s what to consider:
Matcha Grades:
- Ceremonial Grade: This is the highest quality matcha, known for its vibrant green color, smooth taste and subtle sweetness.
- Culinary Grade: This is a more affordable option perfectly suited for baking. It has a less vibrant green color and a slightly more bitter taste, which works well when balanced with other baking ingredients.
Here are some other things to consider:
- Budget: If you’re a matcha enthusiast and want the best possible flavor even in your baked goods, then a ceremonial grade matcha might be worth it, especially for recipes with a subtle matcha taste.
- Recipe: Some recipes might call for ceremonial grade matcha for a specific taste or color.
- Freshness: Regardless of grade, choose matcha that is fresh. Look for a deep green color (even for culinary grade) and avoid any dull or yellow tones.
Tips for Choosing Baking Matcha:
- Color: A richer green indicates fresher matcha, even for culinary grade.
- Source: Look for brands that specialize in matcha and have good reputations.
- Storage: Buy matcha in airtight containers to preserve freshness.
Pro Tips
If you make these cookies gluten free and dairy free, you might have to reshape them a little bit when they come out of the oven. You can do this by pinching them back into an avocado shape.
To draw the chocolate face on, use a toothpick for the most precision. Work slowly and use a light touch. If you mess up, you can always wipe off the chocolate and start over!
Variations
Flour: If you are gluten free, feel free to use gluten free flour. If you are not, you can also use regular flour.
Matcha: If you do not like matcha or do not have it on hand, you can also use green food coloring or spirulina for these avocado cookies.
Sugar: I typically like to use coconut sugar in my baking, but I used cane sugar in this recipe because if you use coconut sugar the cookies will not be as green. You can definitely use coconut sugar if you want, but you will not get the same result!
Chocolates: If you do not want to make your own chocolates, buy round chocolates from the store! I made my own so that they would be dairy free.
Size: Play around with the size of the cookie! Make large or mini avocados.
How to Serve
Serve these fun avocado cookies alongside your Cinco de Mayo spread. These can also be served for taco night, a themed birthday party, book clubs, game nights, National Avocado Day or anytime really!
Recipe FAQ
Why is avocado used in baking?
Avocados add moisture to baked goods due to their high water content. This can lead to a denser, moister crumb and prevent your treats from drying out. This is especially helpful for recipes that don’t use a lot of other wet ingredients like eggs or milk.
Can I make them gluten free?
Yes! Using gluten free flour makes these cookies gluten free.
Can I make them vegan?
Yes, if you use an egg substitute these cookies can be made vegan.
How do I draw the faces on?
Use a toothpick and dip it in chocolate to draw on the face!
What is the best matcha powder to use?
My all time favorite matcha is Pique (I drink it every morning), but you can use any culinary or ceremonial grade matcha in this recipe!
Related Recipes
Be sure to try these fun dessert ideas next:
Avocado Cookies
Equipment
- 1 baking sheet
- 1 mixing bowl
- measuring cups and spoons
- 1 round chocolate mold
Ingredients
Cookies
- 2 1/4 cups gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1 tsp matcha powder
- dash salt
- 1/4 cup coconut oil
- 1/4 cup olive oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 egg
Chocolate Center
- 3/4 cup chocolate chips
- 1 tbsp coconut oil, melted
Chocolate Face
- 1/4 cup chocolate chips
Instructions
- Gather your ingredients.
- Make chocolates by melting 3/4 cup chocolate and 1 tbsp coconut oil and pouring into molds. Refrigerate until hardened.
- Make cookies by combining dry ingredients and then stirring in wet ingredients.
- Form into balls and then press into an avocado shape and place on baking sheet lined with parchment paper.
- Bake for 15-20 minutes.
- Once cookies are beginning to cool, press the chocolates into the center.
- Melt the remaining chocolate and draw a face onto each cookie. Enjoy!
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