The secret ingredient is always love avocado.

I invented this recipe last Friday evening and I am pretty proud of it, if I do say so myself. I mixed a bunch of new ingredients together and after some trial and error and forced taste testing (shoutout to my roommates, again…) I have mastered this creation!


  • 4 3/4 cups all purpose flour
  • 1 tbsp kosher salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 cup softened dairy free butter (Y’all know I like SmartBalance)
  • 1/2 ripe avocado
  • 2 1/2 cups light brown sugar
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 4 tsp pure vanilla extract
  • 1/2 cup semi sweet chocolate chips (Ghirardelli or any allergy friendly chip is good!)
  • 1/2 cup dark chocolate chunks


  1. In a bowl, stir together flour, salt, baking powder, and baking soda.
  2. Whisk or beat the butter together with the sugar and brown sugar until it’s well blended.
  3. Add in the eggs and continue to beat the mixture together. Then, add in the vanilla.
  4. Add in the avocado and stir well. Mixture should be creamy.
  5. Stir in the flour one cup or so at a time. The chocolate can be folded in once the dough is formed.
  6. Let the dough chill for 1-2 hours in a covered bowl or Ziploc bag. This will prevent too much spreading and allow the flavor to grow a bit.
  7. Preheat the oven to 325F. Cover 2 cookie sheets with parchment paper or spray them down.
  8. Bake the cookies (don’t make them too big) for about 12 to 15 minutes.

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