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eggless chocolate avocado cookies

Vegan Chocolate Cookies

Vegan Chocolate Cookies Recipe with step by step photos. Fudgy, Chocolaty and healthy too.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snacks
Cuisine Continental
Servings 10


  • Avocado small - 1
  • Buckwheat flour - 1/2 cup
  • Cocoa powder - 1/2 cup
  • Baking soda - 1/2 tsp
  • Sea salt - 1 pinch or 1/8 tsp
  • Cane sugar - 1/3 cup
  • Coconut oil - 2 tbsp
  • Vanilla extract - 1/2 tsp


  • Pre heat oven at 180 C or 350 F.
  • Line a cookie sheet with parchment and set aside.
  • In a food processor add cane sugar, avocado, coconut oil, vanilla extract and process till smooth and creamy.
  • To the processor, add buckwheat flour, sea salt, baking soda and cocoa powder. Process once again till well combined. The cookie dough will look thick and fudgy.
  • Using a scoop, place the cookie dough on the parchment leaving 2 inch gap in between.
  • Sprinkle the top with more sea salt and chocolate chip cookies, if preferred.
  • Slightly flatten the top with a spatula as these will not spread around while baking.
  • Bake for 10 mins. Remove the pan from the oven and let cool for 5 mins.
  • Remove the cookies to a rack to cool them off completely.
  • Vegan chocolate cookies are ready.
  • Eat them immediately or refrigerate and consume within 2 or 3 days.