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Avocado Chocolate Chip Cookies

Posted Apr 25 2013 6:49am

Hey friends!

I’m back! Life got crazy there for a few days. I appreciate you all bearing with me during this super hectic time. As life continues to get busier and busier over the next few weeks {our wedding is in 29 days! eek!}, I might not be able to be around here as much as I have been in the past. I’m here just soaking up all of life’s goodness on the other side of the computer screen and cherishing every moment of it.

Today I’m celebrating my good friend, Gaby , though. Do you know Gaby? You should. She’s one of my best blogging friends and I just love her to pieces. Her first book, Absolutely Avocados , was just released the other day!

If you’re an avocado lover, you need to get your paws on this. It’s filled with 80 mouth watering avocado recipes for every meal of the day. I got a chance to make her delicious avocado chocolate chip cookies yesterday and am excited to share the recipe with y’all today!

These cookies are like the ultimate chocolate chip cookie. They are full of dark chocolate morsels and oats! Oh yeah, and avocado, too! But you’d never know it.

The avocado {in my opinion} makes these cookies SUPER fluffy! Even the cookie dough was fluffy. And no, they don’t taste like guacamole. I couldn’t even tell the avocado was in there. Yum!

You guys have to make these…like, tonight. I promise they are worth it. I can’t stop eating them and neither will you.

Avocado Chocolate Chip Cookies

recipe from Absolutely Avocados

yields about 3 dozen cookies


1 Hass avocado

1 stick unsalted butter, room temperature

1 1/2 cups dark brown sugar

2 large eggs

2 tsp pure vanilla extract

2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1 1/2 cups old fashioned oats

1 3/4 cups semisweet chocolate chips


Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.

Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.

Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to overmix here. Place the dough in the fridge to chill for one hour.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.


2 hours and 10 minutes (includes time to chill dough and cool cookies after baking)

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