Chocolate Walnut Avocado Brownie Cookies
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If you like fudgy, rich, dark, and decadent desserts, you will LOVE these Chocolate Walnut Avocado Brownie Cookies! A sweet gluten free and vegan treat!
After I saw how much you guys love my avocado brownies and avocado pudding, I knew I had to make another avocado dessert. The natural next step? Cookies!
After I made these cookies and tasted their delicious fudgey texture, I knew these had to be more of a brownie-cookie slash brookie situation? They’re so rich and chocolatey, I couldn’t help but add some walnuts in their to really hit the brownie home run, you know?
Super simple, you throw everything in your food processor, fold in some chunky chips and nuts and you are GOOD.
Place the flax meal and into the measuring cup with water, or in a small bowl with the water. Set aside for 5 minutes. This will make a “flax egg.”
After the five minutes, add the flax egg, avocado, peanut butter, agave nectar, and vanilla in your food processor. Process for about 1 minute until completely creamed together.
Add the cocoa powder, sea salt, and baking soda to the food processor and process again until combined.
Fold in the chocolate chips (or chunks) and chopped walnuts, saving some to sprinkle on top.
Use an ice cream scooper to scoop 6 – 10 mounds onto a baking sheet lined with parchment paper. These don’t expand too much so keeping them about 1 – 2 inches apart is perfect. Wet a spoon to flatten out the mounds a bit.
This dough are super sticky so wetting the back of the spoon, or your fingers, before you flatten them is super helpful.
Add some chopped walnuts and additional chocolate on top and slightly press them into the top. Bake for 10 – 12 minutes. Once the outside is set, remove them from the oven and allow to sit on the baking sheet for five minutes before transferring them to a cooling rack.
Description
If you like fudgy, rich, dark, and decadent desserts, you will LOVE these Chocolate Walnut Avocado Brownie Cookies! A sweet gluten free and vegan treat!
Ingredients
- 2 tablespoons flax meal
- 1/4 cup water
- 1/2 large ripe avocado (about 1/2 cup)
- 1/2 cup natural peanut butter (any nut or seed butter works)
- 1/4 cup agave nectar (honey or maple syrup works)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350F.
- Place the flax meal and into the measuring cup with water, or in a small bowl with the water. Set aside for 5 minutes. This will make a “flax egg.”
- After the five minutes, add the flax egg, avocado, peanut butter, agave nectar, and vanilla in your food processor.
- Process for about 1 minute until completely creamed together, taking breaks to scrape down the sides with a rubber spatula if needed.
- Add the cocoa powder, sea salt, and baking soda to the food processor and process again until combined.
- Fold in the chocolate chips (or chunks) and chopped walnuts, saving some to sprinkle on top.
- Use an ice cream scooper, or two spoons, to scoop 6 – 10 mounds onto a baking sheet lined with parchment paper. These don’t expand too much so keeping them about 1 – 2 inches apart is perfect. Use the back of a wet spoon to flatted the tops of the cookie dough mounds. This dough is super sticky so wetting the back of the spoon, or your fingers, before you flatten them is super helpful.
- Add some chopped walnuts and additional chocolate on top and slightly press them into the top.
- Bake for 10 – 12 minutes.
- Once the outside edges no longer appear wet, remove them from the oven and allow to sit on the baking sheet for five minutes before transferring them to a cooling rack.
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Enjoy!! xo
SO GOOD just made them right after I saw the video 🙂 thank you!
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Yay! I’m so happy you loved them!! xo
Can you sub flax meal for something else? almond meal?
The flax meal here is used to make a flax egg. You can sub the flax/water mixture for either a real egg, or use the same amount of ground chia seeds + the water measurement to make a chia egg. I hope this helps! xo
YAY for vegan-friendly recipes! Can’t believe even avocado could be utilized for cookies! Who knew, right? These were probably SO freaking addictive. Totally wouldn’t blame you if the batch was gone in less than two or three days!
This was good – however, you said that maple syrup could be substituted for the Agave. It would be helpful if you add that Agave is a lot sweeter than maple syrup, so you need to use more maple syrup than Agave. I forgot about this, so my cookies are not quite sweet enough.
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Thanks so much for the feedback. You’re right, agave is sweeter and people may need to adjust accordingly 🙂
Could you just use an egg instead of flax egg?
Yes I think that should be fine!! Let me know how it goes 🙂
Can I use eggs instead of flax eggs? If so, what would be the ratio?
Also how do I make this recipe sugar free? I could use monk fruit or stevia but do I replace 1-1?
Thank you!
I think 1 egg should be fine! I’d go with monk fruit, but no sure about the ratio for substitution. Let me know how it goes!! xo
Loved this so much! Been looking for egg free cookie recipes. The dough was pretty wet so to make it easier I just made a small skillet cookie! It was amazing!
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Love that idea!! I need to try it in a skillet! xo
I love all your recipes. Gracias for sharing your love and knowledge in the art of baking.
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Aw thank you so much for your kind works and for being here! xo