Flourless Avocado Fudge Brownie Cookies

From Our Case

Flourless Avocado Fudge Brownie Cookies

Deeply chocolate, flourless brownie cookies made with avocado, pure cacao, and dark chocolate—with soft centers, and crisp edges.

Better by Design Flourless Cacao Forward Vegan
Total Time 45 min
Makes Makes about 15 brownie cookies
Kitchen Effort Everyday Bake
Print Recipe

These deeply chocolatey cookies fall somewhere between a brownie and a truffle: lightly set at the edges with an exceptionally soft, fudgy center. Their concentrated cacao flavor makes a modest cookie feel like a genuinely satisfying indulgence.

Why avocado? Ripe avocado supplies moisture and richness in place of conventional butter or oil without leaving a noticeable avocado flavor. Wesley’s 100% cacao powder remains the star, delivering the intensity and depth that make these cookies taste far more decadent than their simple ingredient list suggests.

  • Flourless, with a remarkably fudgy texture
  • Deep, cacao-forward flavor
  • Familiar ingredients and a home-friendly process
Its Place in the Cookbook

From Our Case

This recipe is adapted from a Wesley’s shop favorite for the home kitchen. At Wesley’s, working in larger batches allows us to invest in additional preparation and thoughtfully chosen ingredients that would be impractical for a single batch at home. This version is intentionally more accessible while preserving the deep cacao flavor and fudgy character that inspired it.

Step by Step

Instructions

  1. Heat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Place the avocado, coconut sugar, almond butter or tahini, and vanilla in a food processor. Process until completely smooth, stopping to scrape the bowl as necessary. No visible pieces of avocado should remain.
  3. In a separate bowl, whisk together the cacao powder, baking powder, and fine sea salt.
  4. Add the avocado mixture to the dry ingredients. Fold with a flexible spatula until evenly combined. The batter will be thick, glossy, and softer than conventional cookie dough, but it should hold its shape when scooped.
  5. Allow the batter to rest for 10 minutes. This gives the cacao time to absorb moisture and makes the cookies easier to shape. Fold in the chocolate chips or chopped chocolate after the batter has rested.
  6. Portion the batter with a large cookie scoop, using approximately 2 tablespoons for each cookie. Arrange the portions at least 1 inch apart on the prepared baking sheet.
  7. Lightly dampen your fingertips and flatten each portion into a round approximately ½ inch thick. The cookies will spread very little during baking. Finish each with a restrained sprinkle of flaky sea salt, if desired.
  8. Bake for 12–15 minutes, until the surfaces appear dry and the edges feel set. The centers should remain soft. Do not wait for the cookies to become firm in the oven.
  9. Let the cookies cool completely on the baking sheet. They will be delicate and slightly tacky while warm but will become firmer as they cool. For the cleanest texture, refrigerate the cooled cookies for 20–30 minutes before serving or packing.
Before You Begin

Recipe Notes

  • Weigh the avocado whenever possible. Excess avocado introduces additional moisture and can make the cookies sticky or difficult to handle.
  • The avocado should be fully ripe but not browned or stringy. Once blended and baked, its flavor should disappear behind the cacao and dark chocolate.
  • Almond butter produces a slightly rounder, richer flavor. Tahini keeps the recipe nut-free but may contribute a subtle sesame note.
  • Coconut sugar provides a warm, caramel-like sweetness. Granulated cane sugar can be substituted, although the flavor and texture will be slightly different.
  • Erythritol and similar sugar replacements are not recommended as direct substitutes. They produce a noticeably different texture and cooling sensation.
  • Use dairy-free chocolate if you want the finished cookies to remain vegan. Always check individual ingredient labels when preparing for a dietary restriction.
  • Different single-origin cacao powders will produce noticeably different flavor profiles. Wesley’s Ecuadorian cacao may emphasize fudgy, almond, and floral notes.
  • Do not overbake. These cookies are intended to remain soft and brownie-like through the center.
  • Store the cookies in a single layer or separate stacked cookies with small pieces of parchment paper. Keep refrigerated in a tightly sealed container for up to five days.
  • For longer storage, freeze the cookies between pieces of parchment paper in an airtight container. Thaw them in the refrigerator before bringing them to room temperature.

Make It With

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