Avocado Chocolate Chip Breakfast Cookies

FRESH. BAKED. COOKIES. There’s no need to talk it up. Everyone loves them. Period.

But, because I’m going to be kinda healthy here, when I make them at home, substituting butter with avocado and using a few healthier ingredients allows me to eat the whole batch out of the oven without feeling so bad. And get this: these can be made from start to finish under 30 minutes in the toaster oven, fresh for breakfast! Score.

Avocado Chocolate Chip Cookies

  • Servings: 6-8 cookies
  • Print


  • 1 large fully ripe avocado (yields to pressure)
  • 1 egg
  • 1/2 cup all purpose flour
  • 1/2 cup oats
  • handful of chocolate chips of choice (1/4 cup)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • (Option: 1/2 cup seeds of choice)

Let’s go: 

  1. Preheat oven to 350FIMG_2255
  2. Place all ingredients in a large mixing bowl. Mash the avocado with a fork first, mix until everything is just blended into a bright green dough.
  3. Drop by rounded spoonful on to a parchment lined cookie sheet. Bake 20 minutes on middle rack of oven (or 15 minutes in toaster oven!)
  4. Transfer to cooling rack if you plan to save some 🙂





  1. Vanessa says:

    The chocolate chips are not in the ingredient list in the recipe and I forgot to add them! They would definitely taste better with them in there but even without they’re still pretty good.

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