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These Double Chocolate Fudge Cookies are gluten free, dairy free, and refined sugar free. They’re completely flourless, made with less than ten ingredients, and have one ingredient that really gives them the best fudgey, cake-like texture. Chocolate lovers who have a sweet tooth and want a healthier dessert option? These are a must!
Sometimes you have a craving for a sweet treat and can’t decide what sounds better – a cookie, brownie, or cake. Well luckily, with these cookies, you don’t have to decide! The texture is the perfect mix of all three with slightly crisp, cracked tops and a dense, gooey middle. They melt in your mouth and are out of this world fudgey thanks to one main hidden ingredient.
This main ingredient is… avocado! Not only is it a great anti-inflammatory food that’s high in omega-3s (healthy fats), vitamins, minerals, and phytonutrients, but it’s also amazing for making baked recipes smooth and dense. Surprisingly, chocolate and avocado are proving to be one of the best combinations – especially for baking! If you’re skeptical, I don’t blame you, but I would try these cookies or some of my other favorite recipes like my Healthy Fudge Pops or Healthy Chocolate Pudding to change your mind 😉
I love that you can’t taste the avocado, it’s really there for the consistency and health benefits. By combining the avocado with chocolate, it’s a great way to sneak some nutrients into your baking so even the pickiest eaters (and kids) will never know what they’re having is actually better for them! Will avocadoes become the next cauliflower or cottage cheese? There’s really nothing they can’t do – sweet or savory.
Why You’ll Love These
- Quick, easy prep – Everything is blended in a single cup of a blender or food processor, scooped onto parchment, baked, and ready to eat. It’s a great way to use up ripe avocadoes at the end of the week or meal prep for the week ahead!
- Ready in ten minutes – These only need to bake for ten minutes! Including prep time, you’ll have fudgey cookies in less than thirty minutes.
- Balanced treat – We have healthy fats from the avocado, peanut butter, and egg, protein from the egg, and carbs from the maple syrup. Having a nice balance of macros in one cookie helps lower the effect of a blood sugar spike and leaves you feeling fuller and satisfied!
- Dietary friendly – These are gluten free, dairy free, lower carb, and can be refined sugar free depending on what chocolate chips you use.
What You’ll Need
- Avocado
- Unsweetened cocoa powder – To keep this refined sugar free, make sure to use an unsweetened cocoa powder. You can also use cacao powder but might need to add a bit more sweetener.
- Peanut butter – I use an Organic natural peanut butter so peanuts are the only ingredient and it’s a runny, smooth consistency. You can use any nut/seed butter you already have or prefer!
- Maple syrup – You could also use honey or another liquid sweetener instead.
- Egg
- Baking powder
- Sea salt – I love using a high-quality sea salt like Redmonds for any recipe and for topping my baked goods, I always use Maldon!
- Chocolate chips – These are optional but add more chocolate flavor and texture to the cookie which I love! You can also chop up a chocolate bar.
How To Make
- Preheat the oven to 350F and line a large baking sheet with parchment paper. (Tip: Because this batter is a bit stickier and can be messy, lightly spray the parchment paper as well.)
- In the food processor or high speed blender, add the inside of the avocado, cocoa powder, peanut butter, maple syrup, baking powder, egg, and sea salt.
- Puree until smooth – this should be thick and sticky.
- Lightly spray a cookie scoop with oil, scoop out the batter, and place in rows on the parchment paper leaving a couple of inches between each scoop.
- Take a spatula and gently form each cookie into round shapes, slightly flattening. Option to add some chocolate chips on top of each!
- Bake for ten minutes until they’ve raised and tops have cracked.
- Let them cool for a few minutes to set before adding a sprinkle of flakey sea salt on top. Enjoy!
Recommended Tools
- High-speed blender or food processor
- Parchment paper
- Large baking sheet
- Cookie scoop
- Silicone spatula
- Stainless steel measuring cups and spoons
More Delicious Cookie Recipes
Classic Chocolate Chip Cookies (Gluten Free)
Three Ingredient Pumpkin Cookies (Gluten Free, Vegan)
Healthy Thin Mint Cookies (Gluten Free, Vegan)
Double Chocolate Fudge Cookies (Gluten Free, Dairy Free)
Ingredients
- 1 avocado (medium or large)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup peanut butter (or any nut/seed butter)
- 1/4 cup maple syrup
- 1 egg
- 1/2 tsp baking powder
- 1 pinch sea salt
- chocolate chips (optional for topping)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Lightly spray with oil.
- Add all ingredients except chocolate chips to food processor or blender and puree until smooth. Batter will be thick and sticky.
- Scoop the mixture onto the parchment paper in rows, leaving a couple inches between each. Repeat until all mixture is used.
- Take a spatula and gently form each scoop into a cookie shape and slightly flatten. Option to top each with chocolate chips.
- Bake for 10 minutes until slightly raised and cracked.
- Once done, let cool for a few minutes to set. Top with flakey sea salt and enjoy!
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