Fudgy Chocolate Walnut Avocado Brownie Cookies
Rich, fudgy cookies that combine the decadent flavor of brownies with the convenience of drop cookies. Made with unexpected avocado and flax eggs for a healthier twist, these treats deliver intense chocolate flavor while being dairy-free and naturally sweetened. The avocado creates an incredibly moist, brownie-like texture while remaining completely undetectable. Chopped walnuts add satisfying crunch, and dark chocolate chips provide bursts of melty sweetness. Perfect for satisfying chocolate cravings while accommodating various dietary needs, these cookies appeal to health-conscious bakers and chocolate lovers alike.
Ingredients
- 2 tablespoons flax meal
- ¼ cup water
- ½ large ripe avocado, about 1/2 cup
- ½ cup natural peanut butter
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup dark chocolate chips
- ½ cup walnuts, chopped
Instructions
- 1
Preheat oven to 350F
- 2
Combine flax meal and water in measuring cup or small bowl and set aside for 5 minutes to create flax egg
- 3
Add flax egg, avocado, peanut butter, agave nectar, and vanilla to food processor
- 4
Process for 1 minute until completely creamed together, scraping down sides with rubber spatula as needed
- 5
Add cocoa powder, sea salt, and baking soda to food processor and process until combined
- 6
Fold in chocolate chips and chopped walnuts, reserving some for topping
- 7
Scoop 6-10 mounds onto parchment-lined baking sheet using ice cream scooper or two spoons, spacing 1-2 inches apart
- 8
Flatten tops of cookie dough mounds with back of wet spoon
- 9
Top with reserved chopped walnuts and chocolate chips, pressing lightly into surface
- 10
Bake for 10-12 minutes until outside edges no longer appear wet
- 11
Allow to sit on baking sheet for 5 minutes before transferring to cooling rack
Tips
Wet your hands or spoon when handling the sticky dough to prevent sticking and make shaping easier
Save some chocolate chips and walnuts for topping to create an attractive finish and extra texture contrast
Let cookies rest on the baking sheet for 5 minutes before moving to prevent breaking while they're still soft
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be shaped and refrigerated for up to 24 hours before baking
Best served at room temperature for optimal fudgy texture
Common Mistakes
Don't skip the 5-minute flax egg rest time to avoid loose, crumbly cookies
Wet your hands when shaping to avoid sticky dough mess
Don't overbake past 12 minutes to avoid dry, cake-like texture
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these without a food processor?
A high-powered blender works, but you'll need to stop and scrape frequently. Hand mixing won't achieve the smooth, creamy texture needed for proper binding.
What if my avocado isn't ripe enough?
Underripe avocado won't cream properly and will leave chunks. Mash thoroughly first or let ripen 1-2 days for best results.
How long do these cookies keep fresh?
Store in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months for longer storage.