Chocolate Chip Cookies with Avocado (aka: St. Patrick Day Cookies)
Prep time
Cook time
Total time
Light, fluffy and soft gluten-free chocolate chip cookies made with fresh avocado.
Serves: 40 Cookies
  • 2¼ cup gluten free flour (I used Trader Joe's) or regular flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup avocado, mashed
  • ¾ cup NuNaturals Presweet Tagatose or sugar
  • ¼ cup brown sugar
  • ½ cup egg substitute or 2 eggs
  • 1 tsp. vanilla extract
  • 1½ cup semi-sweet chocolate chips
  1. Preheat oven to 325F
  2. Line two baking sheets with parchment paper or Silpat
  3. In a large bowl add flour, baking soda and salt; set a side
  4. In large bowl, cream avocado, sugar and brown sugar until light. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture; mix until combined.
  5. Stir in chocolate chips
  6. Drop by well rounded teaspoons onto ungreased cookie sheets. Bake 8 - 10 minutes until lightly golden brown.
  7. Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.
Calories per cookie with NuNaturals: 90.5, Fat: 3.3, Sodium: 67, Potassium: 37, Carbs: 16, Fiber: 1.2, Sugar: 6, Protein: 1.2

Calories per cookie with Sugar: 99.6, Fat: 3.3, Sodium: 67, Potassium: 37, Carbs: 16.6, Fiber: 1.2, Sugar: 9.8, Protein: 1.2
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at