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Sweet Treat: Double Dark Chocolate Brownie Cookies with Avocado

These double dark chocolate brownies with avocado, which replaces the butter, don’t stay around long. (Photo: Laurenda Marie Bennett/

By Laurenda Marie Bennett

Double dark chocolate brownies with avocado.

Yes, you read that correctly: avocado! The avocado replaces butter in the recipe.

I hope you haven’t left yet. These are also refined sugar and flour free.

Are you still here? 😉

I adapted this recipe from a fellow blogger. And let me tell you, these cookies do not disappoint.

Laurenda Marie Bennett and her son, Sawyer, share their smiles. (Photo: Laurenda Marie Bennett/
Avocado is an incredibly nourishing super food. It’s silky and buttery texture aids in the moistness of these cookies, while supplying 25 essential nutrients. It goes to show how versatile this fruit really is.

I eat them daily.

They were the first pureed food I fed to my son, Sawyer.

They are a family favorite all-around.

A popular question I’ve gotten: Do the cookies taste like avocado?

Absolutely not. They are light, rich, and extremely chocolately.

Think of the center brownie piece, the one that everyone wants — unless you’re the anomaly that likes the crispy end pieces.

This is definitely a cookie you can feel good about serving to your kids and yourself!

I have baked four batches of these brownie cookies in the past month. And moment I have another ripe avocado, another batch will hit the oven.

Warning: These babies are so soft and gooey that if you try to pick them up like a normal cookie, half may fall victim to the floor. Be gentle and be kind, but, most of all, enjoy!

Mmm. Double dark chocolate brownies with avocado. (Photo: Laurenda Marie Bennett/
Double Dark Chocolate Brownie Cookies with Avocado

Recipe type: Dessert
Prep time: 10 minutes
Cooking time: Nine minutes
Total time: 19 minutes
Serves: 10 people


  • Ripe flesh of 1 medium avocado
  • ½ cup coconut palm sugar
  • One (1) organic egg
  • ½ cup unsweetened cocoa powder
  • ½ cup dark chocolate mini chips
  • 1 tablespoon of water
  • ½ teaspoon of baking soda


  1. Preheat oven to 350 degrees
  2. Line a sheet tray with parchment paper
  3. With a hand mixer, cream together avocado and coconut palm sugar
  4. Add egg and beat until well combined
  5. Add cocoa powder and chocolate chips, beat until well combined
  6. In a small dish, dissolve baking soda in water then add to batter, mixing well
  7. Use a spoon to drop batter onto baking sheet; keep about 2 inches apart
  8. Bake for eight (8) to 10 minutes; mine were perfect after nine (9) minutes
  9. Let cool before serving
  10. Store in an air-tight container in the fridge

Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River the second and fourth Wednesday of each month. You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.

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Source: Laurenda Marie

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