Guilt-less Desserts & Treats for your Family

Chocolate Avocado Cookies

Are you a Liz Lemon or a Leslie Knope?

At first glance it appears to be a simple choice; are you an accident prone goof ball or an A type over achiever, but look closer and maybe Liz and Leslie have more in common than it first appears.

Liz Lemon is the dag in all us; she owns a blanket with arms, she eats her feelings and wore a Princess Leia outfit as a wedding dress

Leslie Knope is the ideal of what we want to achieve; she has big goals, she is driven and is obsessively organized.

But neither Liz or Leslie are 1 dimensional women.

Liz Lemon is also a high achieving woman in a male dominated business who commands respect.

Leslie Knope is just as dysfunctional as the rest of us with her messy house and love of waffles.

We are all a little bit Liz and a little bit Leslie….and maybe just a dash of April Ludgate on a super sarcastic day.

So why am I talking about this? Aside from the fact that I just finished marathoning 30 Rock (again), I found myself thinking about how we all ‘suffer’ from a touch of multi personalities.

We have our confident work self; often initially the result of ‘fake it til you make it’ and then ‘unconscious competence’ (when you just do stuff without having to think about it anymore) who comes clad in pantyhose and mascara.

We have our guilty mum self; full of questioning our every action to ensure we don’t push our kids into a life time of therapy and diabetes, often seen with a messy bun and big black bags under the eyes.

We have our relaxed friend self; where we can let our guard down, remember a time when our skin didn’t sag and swear like a sailor without little ears in hearing distance.

We have our ‘one day self’; the aspiring version of our self that we hope to achieve ‘after’….after the kids start to sleep through the night I can get up early and exercise, after the kids go to school I can study again, after the hemorrhoids heal I can sit long enough to finally read that book I bought 5 years ago.

We are not one of these or the other, but a partial sum of them all on any given day. Some days we are more Leslie Knope in her run for City Council; other days we are more Liz Lemon eating knock off Cheetto’s but rest assured that all of the versions of ourselves are still there…even if we haven’t had the pleasure of seeing them for a while.

These Chocolate Avocado Cookies are a soft, fluffy cookie that have an almost cake like consistency (see even Cookies have mixed personalities!). They aren’t crunchy (unless you make them thinner and bake them for 15 minutes) which makes you want them to eat more and more of them (plus the raw mixture is pretty tasty!).

These Chocolate Avocado Cookies use super ripe and mushy Avocado. Avocado’s are just like Bananas in that they can go from perfect to over done in a blink of the eye; but that’s usually when they’re perfect for baking. ¼ Cup of mushy Avocado was about 1 small Avo for me, but be sure to measure just in case.

The question I get asked all the time when I add veggies or odd fruits to my baking is “but can’t you taste it?”. Firstly, who cares if you can taste it! Veggies have great flavours and can make amazing cakes (like these ones with carrots or zucchinis), but I do get the need to hide and disguise. Pairing veggies and avocados with Cocoa is the perfect way to create ‘baking espionage’. The Chocolate flavor masks any sign that these cookies may actually be good for you, just be sure to use a ripe avocado and blend it up until no chunks remain. Snot like chunks in your cookies are not a good selling point to kids!

Chocolate Avocado Cookies

These soft Chocolate Cookies are made with super ripe and mushy avocados and taste great.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: Cookies
Keyword: Gluten Free
Servings: 13 cookies
Author: Lisa


Chocolate Avocado Cookies

  • 1/4 Cup Coconut Oil melted (not firm)
  • 1/4 Cup Maple Syrup/Rice Malt Syrup
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • 1/4 Cup super ripe, mushed up Avocado
  • 1/4 Cup Cocoa
  • 1/3 Cup Arrowroot
  • 2 Tablespoons Coconut Flour
  • 1/2 teaspoon Bicarb Soda
  • Dash Salt


Chocolate Avocado Cookies

  • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
  • Using blender or a hand held blender, place all the wet ingredients in a bowl and mix til combined. Add the dry ingredients and blend on low until a nice dough forms. Scrape
    down the edges of the bowl at least once to make sure all the ingredients are incorporated.
  • Take heaped Tablespoon amounts of mixture place on the tray.
    Use your palm or a spoon to give the cookies a slightly flattened round shape (flatter for crunchier cookies) .
    Repeat and use the other tray if required. Bake the Chocolate Avocado Cookies for 13-15 minutes.
  • Allow to cool slightly before eating.
    Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)

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