Being a “health nut” and plant-based eater, I’m always on the lookout for healthy snacks that I can both sit and savor or grab when I’m on the go. So, in the spirit of me wanting something sweet, here’s a fun and healthy cookie recipe I want to share with you!  You won’t find any yucky fake sweeteners in this recipe, nor will you find eggs or dairy! (My editor just made these yesterday and I heard her talking to her husband about how everyone was loving them!)


In these cookies, the avocado replaces the butter and I promise it’s so smooth and creamy you won’t even notice.

Avocados are full of healthy fats, vitamins, and minerals. Yes, they have fat but it’s good for you fat so don’t be afraid to eat one when you want one (all things in moderation though). They are also commonly used to lower cholesterol and to treat osteoarthritis. They have also been proven to help in the fight against cancer (check out an article here).


Sweetened with maple syrup instead of refined white sugar, and using no white flour, you won’t feel bad if you eat a couple of these. They are tasty, chewy and super chocolaty. Go and make them now- you’ll thank me later!

Here’s a version of Sweet As Honey‘s recipe:


  • 1 ripe avocado (about 1/2 cup mashed avocado)
  • 1/4 cup natural maple syrup
  • 1/2 cup nut butter (peanut, almond butter or even cashew)
  • 1 egg (or chia egg if vegan)
  • 1/2 cup unsweetened cocoa powder


  • 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
  • 1 teaspoon vanilla extract
  • 2-3 drops liquid stevia drops


  1. Preheat oven to 360F

  2. Cover a baking sheet with parchment paper (I used non-stick foil). Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil). This will prevent the cookies to stick to the paper. Set aside.

  3. In a food processor (use the S blade) or Vitamix add ripe avocado and liquid sweetener. Process for 30 seconds until it forms a creamy avocado batter with no lumps.

  4. Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combined – no lumps.

  5. Transfer the chocolate cookie batter onto a mixing bowl. It should be moist and sticky. Stir in chocolate chips and vanilla – if used.

  6. Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. (My editor didn’t add any to hers but her family doesn’t eat white, refined sugar so their taste buds might be different.)

  7. Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.

  8. Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon.  Use a silicone spoon or spatula to flatten the cookie into a cookie shape. The batter won’t stick onto silicon which makes it easier to spread.

  9. Repeat until you form 6 jumbo cookies. Those cookies won’t spread so you don’t need to leave more than half thumb space between each.

  10. Sprinkle extra chocolate chips on top of each cookie if you like.

  11. Bake for 12-15 minutes or until the center is set. (You can use a fork to test.)

  12. Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.

  13. Store the cookies in the fridge for up to 5 days in an airtight container.

(You could even try this recipe. Just make sure if you try either one, that you let us know how they turned out!)

And that’s it! Simple and delicious! Enjoy my Health Nuts!!

XO, Erin