Fantabulous Flourless Double Chocolate Cake-in-a-Cookie

This recipe has been updated. Please see the updated version here.

Flourless Double Chocolate Avocado Cookies // Katys Kitchen

Was that title a mouthful?

So are these cookies.

Ready for the secret ingredient?

Flourless Double Chocolate Avocado Cookies // Katys Kitchen

Avocado!Β I was sneaky and had the more skeptical members of my family taste them before I made the big reveal.

“WHAT! No way!”

Yes way, Dad, yes way.

I put avocado in my cookies, and you loved them.

Flourless Double Chocolate Avocado Cookies // Katys Kitchen

The cookie dough is to die for, and has the thick and creamy consistency of brownie batter. I think I’m on to something here. Stay tuned.

I also did some experimentation with chilling the dough before baking the cookies. The size, shape, and texture of the cookies chilled and un-chilled was exactly the same. It’s totally optional.

Don’t be scared if the dough smells a little avocado-y. That will completely disappear once they’ve cooked.

Flourless Double Chocolate Avocado Cookies // Katys Kitchen

The texture is light, chewy, and crispy on the edges. They’re not overly sweet, but definitely sweeter than my chili brownies. Β Milk and dark chocolate lovers will be dancing in chocolate heaven.

Want to know a little secret? I don’t actually like traditional cake. Gasp! When I was little, I would always pick an ice cream cake or an angel food cake for my birthday dessert over a heavy, loaded with icing cake.

But cake-in-a-cookie? That’s an entirely different story. I can’t wait to see what these taste like frozen.

Unfortunately, I ate them all before they reached that point. With a little help, of course. πŸ˜‰

Flourless Double Chocolate Avocado Cookies // Katys Kitchen

You can make these cookies even more fantabulous by making your own giant chocolate chunks, that will ooze out in a melty miracle when the cookies are baked. Just melt some chocolate chips in the microwave, and spread them flat in a thick layer. Freeze, and crack into giant chocolate chunks.

The cookies will love you for it.

I dare you eat just one.

This recipe has been updated. Please see the updated version here.

Fantabulous Flourless Double Chocolate Cake-in-a-Cookie

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

51 thoughts on “Fantabulous Flourless Double Chocolate Cake-in-a-Cookie”

    1. They definitely are super moist! I was surprised with the result. You can’t taste the avocado at all!

  1. wondered what the avocado was doing in the picture. these sound worth trying. smashing up a good quality chocolate bar also makes good chunks.

    1. Yes, I found a fantastic one the other day that was dark chocolate with cacao nibs. Problem is I ate it before it could go in the cookies. πŸ˜‰ Thanks for the comment! πŸ™‚

    1. It was a totally random idea, I was actually going to do an entirely different recipe but then I realized my avocados were getting pretty ripe and they had to be used up. Thanks Faith!

    1. Just looked up your mousse recipe, gosh I want to try it now! I’m on such a coconut kick lately too. Lets just put chocolate and avocado in everything πŸ˜‰

    1. No flour and avocado all the way! Less ingredients and less fuss is a total necessity in my books.

  2. I love it when a cookie is oozing chocolate! I’m constantly on the search for gluten free cookie recipes that use everyday ingredients. Avocados? What inspired you to try that? I love how you didn’t tell your fam – my dad would have been the same way. πŸ™‚

    1. To tell you the truth, they were about to go bad! I’d rather use up ingredients than go out and buy new ones. Plus, that way I could make it dairy free as well. Glad you like them! πŸ™‚

  3. Thanks for sharing! I had so much fun making these. I always have an extra avocado or 2 to use up, and this is so perfect and simple!

    Do you have a cupcake version of this recipe? Is it possible to make flourless cupcakes with avocado and less eggs?

    1. I don’t have a cupcake version of this specific recipe, but the batter is very similar to brownie batter so they might actually work if you bake them in cupcake liners. I’ve heard you can sub flax/chia eggs for regular eggs though I haven’t tried this myself. Thanks for trying it out, let me know if the cupcake thing works for you!

      1. Actually, the cookies were so soft that I made the recipe again-as is-in a mini-muffin pan. It was awesome! They became very soft, delicate, mini-cupcakes! I topped them with 3 chocolate chips and a pistachio.

        Your recipe is so easy that I can mix the whole thing in the liquid measuring cup, and it all fits, yet it yields 20 little cupcakes…or cookies. Thank you so much for sharing. This is the best use of avocados ever! I’ll be making these often. πŸ™‚

        1. I’m so glad the recipe worked out for you and it’s great to know that it works as mini-muffins too! Thanks so much for leaving the comment and letting me know. πŸ™‚ Did you end up using a flax egg or a regular egg?

          1. I used an egg. I don’t mind using eggs, because we always have them. I just noticed that most flourless recipes use lots of eggs, so I was wondering if avocados could replace those. I’m hesitant to buy flax, because we’re not in the habit of using it.

  4. These cookies looks delicious! I’d like to make them but I don’t eat eggs – do you think flax seed will work here? πŸ™‚

    1. I’d say definitely give it a try! If it doesn’t bind to make the cookies, turn it into brownies πŸ™‚ Let me know if you try it and how it goes!

  5. I’m inclined to use even less sugar. I’ve got Trader Joe’s dark chocolate bars in my pantry. (some with almonds) I think I’ll use those for the chips/chunks. They look yummy, though the ooozy chocolate, looks like caramel to me, and I want that flavor here too. I’m eager to see how they turn out. Going to give them a try right now!

    1. You could probably get away with less sugar, although I do purposely lower the sugar content in my recipes because I don’t like super-sweet desserts. I usually add the sugar TB by TB and keep tasting the batter, so if you do that then they should turn out perfectly for you! Almonds would taste fantastic, especially with dark chocolate. πŸ™‚

  6. These are so good. I subbed 1/4 c stevia for the white sugar and 1/4 c raw coconut palm sugar for the brown sugar. Very good but need to cut the cooking time to about 13 min. tops.
    Thank you so much for this awesome recipe!

    1. Thanks for letting me know how they turned out for you! I have been using coconut palm sugar recently so it’s good to know that it works for this recipe. Glad you liked them! πŸ™‚

  7. WOW. These look soooo good I cannot wait to try them!! Do you have any suggestions for a sugar substitute if I wanted to make them a little healthier??

    1. Hm, I would fear that agave might make the batter too wet since there’s no flour. I would say go ahead and try it, and if the batter is too wet, have a graham cracker pie crust on hand and turn it into brownie batter pie. πŸ˜‰

  8. Hiya! New to your blog but am in love!
    I just made this recipe for a little birthday treat for my newly-health-conscious friend!
    The insides were nicee and soft and chocolatey but the outside just refused to bake/harden. Was a bit of a splodgey mess and then the chocolate on the outside became crisp but not in a nice way.. any ideas where I went wrong? I’d love to make them again!

    Thanks so much!!! xx

    1. Hi Emma, thanks for the comment!

      That’s too bad that the outside didn’t harden. Did you follow the directions all the way through, including using parchment paper and setting the oven to 350F? Also, depending on where you live, your altitude might affect the baking temperature. This article ( can explain it a little better than me, but it’s extremely dry here in Winnipeg. You might need to try the cookies again with a little bit of flour. I would suggest oat if you want to keep it gluten-free, or spelt otherwise. And if that doesn’t work, I know a few people have had success with the same ingredients in a brownie or cupcake pan. Hope we can get to the bottom of this, and let me know if you try anything out! πŸ™‚

  9. Hi Katy!

    Also a newbie to your site. πŸ™‚ These looked absolutely fab and perfect for my clean eating so I couldn’t resist attempting to make a batch. Unfortunately they came out a major flop! πŸ™ The entire batch kind of merged into one whole cookie and didn’t even harden at all. I couldn’t life it properly off the tray. It was a like a really thin flat brownie batch – just not good. I’m from the UK so I don’t know if I used the wrong equivalent to your ingredients but please could you clarify some of the ingredients for me:

    White sugar – is this granulated sugar or caster?; (I used granulated)
    Brown sugar – is this light brown or dark brown?; (I used light brown) and
    Baking soda – is this bicarbonate of soda or baking powder? (I used bicarbonate)

    Did I go wrong with using any of these? I’d love to get your feedback as I’d like to get the recipe right. Thanks! x


    1. Hi Shanan, thanks so much for your comment! I’m really sorry to hear they didn’t work out for you. You used all the correct ingredients there, so the only thing that I can think of is the altitude. It’s pretty dry here so I think that changes cooking times compared to the UK. My suggestion, if you were to make a second batch, would be to try adding about 1/2 cup of flour (such as oat flour to keep GF or whole wheat otherwise) and increasing the baking time slightly. If that still doesn’t work, then I know a reader has had success with making brownies out of these. This is an old recipe of mine, and even though it worked for me I’m tempted to revamp it a little. Stay tuned!

  10. LOVE those! Bumped into your blog recently, your desserts are perfect for me <3 I live in the Mediterranean area so avocados,mandarins and bananas are pick-me-ups (and I try to eat clean) excited try those ^_^

  11. Katy! I tried to bake these last night and something went wrong… they taste so much like avocado and not in a good way πŸ™ Any extra advise?

    1. Hey Mariana! If they taste too much like avocado, try using only half an avocado. I know that some readers have found them a little too wet, so that might help as well. This is a recipe I’m going to be re-vamping soon in any case because it’s a little old! Sorry to hear they didn’t turn out, but thanks for letting me know. πŸ™‚

  12. Hi Katy: these look amazing – anything that passes as healthy in some way and has chocolate is perfect! I just made them, however, and they spread like crazy! I live in Halifax…maybe I need to lower the oven temperature? Thanks for any advice…

    1. Try half an avocado to make the liquid ratio less than the dry ratio. Otherwise, you may need to bake them in a pan like brownies. I haven’t gotten around to re-vamping the recipe yet but it’s on my to-do list! Sorry they spread for you, mine didn’t seem to have the same problem so I’m going to do some tweaking.

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