Flourless Chocolate Cake Cookies

Flourless Chocolate Cake Cookies use the goodness of avocado to provide richness and a wonderfully moist, fudgy cake texture.

Do these cookies look familiar to you? If you read my blog a year ago, you might remember what is now one of my most popular recipes on Pinterest. It’s been pinned over 1,000 times!

I loved those cookies, but I knew some improvements could be made. A few readers reported having problems, so I wanted to fix that right up.

This batch of Flourless Chocolate Cake Cookies only uses half of an avocado. Wondering what you’ll do with the other half? Scoop it out with a spoon and shove it in your face and smile. Alternatively, make this. Or this.

You’ll notice the measurements are much more straightforward this time, and if you plan well you’ll only need to dirty four measuring devices.

I also made this batch easily vegan by using a flax egg. Ground flaxseed is cheap, and when combined with water it gels and creates an awesome binder. You’ll find flax eggs in many of my recipes.

Since there’s so much moisture in these cookies, it’s best if you eat them all on day one. It’s a small batch, but if you can’t finish them, they do freeze well so be sure to freeze any leftovers.

This is the perfect recipe to use up ugly looking bruised avocados (side note: why do avocados only seem perfect on one day?) so if you have any of those lying around, it’s time to get baking!

Flourless Chocolate Cake Cookies

Author: PaletteDining
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 10 cookies


  • 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water, left to gel)
  • Half of one avocado, to yield ¼ cup mashed
  • ¼ cup brown sugar, packed
  • ¼ cup white granulated sugar
  • ¼ cup of cocoa powder
  • 1 teaspoon baking soda
  • 1/3 cup chocolate chips


  1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.*
  2. In a large mixing bowl, add the mashed avocado and both sugars. Using a handheld mixer, mix on low to combine. Add the flax egg and mix until combined.
  3. Add the cocoa powder and baking soda and mix on low to combine. Fold in the chocolate chips.
  4. Drop the dough in tablespoon-sized scoops onto the baking sheets. Leave space between the dough, as the cookies will spread in the oven. Bake for 15 minutes, rotating the sheets halfway through to ensure even baking. Leave the cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

*Be sure to use parchment paper and not silicone mats. The cookies are a little sticky. [br]*The cookies taste best the day they are made and become quite soft on the second day. The batch is small, but if you can’t finish it on the first day, freeze for best results.

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