Healthy Fudge Cookies Recipe
These healthy fudge cookies are rich, chocolatey, and irresistibly tender with slightly crisp edges and gooey centers. The use of avocado and cocoa powder gives them a moist texture and wholesome depth, making them a perfect healthy dessert option for chocolate lovers.
Equipment
- Stand mixer or hand mixer
- Cookie scoop or tablespoon
- Baking sheet with parchment paper or silicone baking mat
Ingredients
- ½ medium ripe avocado
- 4 tablespoons unsalted butter at room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups unsweetened cocoa powder
- 4 ounces good-quality dark chocolate 65% to 72%, chopped (about a heaping ¾ cup)
Instructions
- Preheat the Oven: Position the oven rack in the center and heat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Mash the Avocado: In a large bowl or the bowl of a stand mixer, mash the avocado thoroughly until you have about ⅓ cup. Set aside any extra.
- Cream the Fats and Sugars: Add the butter, brown sugar, and granulated sugar to the bowl. Mix at medium speed for approximately 2 minutes, until smooth and creamy. Incorporate the egg and vanilla, beating until fully combined.
- Mix the Dry Ingredients: Sprinkle in the baking soda and salt. Add the cocoa powder gradually, sifting if needed to avoid clumps. Use a spatula or wooden spoon to gently fold until the cocoa is fully absorbed. Mix in the chopped chocolate.
- Portion and Bake: Use a cookie scoop or spoon to create mounds of dough, each about 1½ to 2 tablespoons. Arrange them on the baking sheet with an inch of space between each. Bake for 10–12 minutes. The cookies should feel just set at the edges and soft in the middle.
- Cool and Serve: Allow cookies to rest on the baking sheet for 2 minutes before transferring to a rack to cool completely—or enjoy warm if you can't wait!
Notes
Storage Tips: Cookies can be kept at room temperature for up to 5 days, or frozen for up to 3 months.
Next-Level Options:
- For deeper chocolate intensity, stir in 1 teaspoon of instant espresso powder with the baking soda and salt.
- To balance sweetness, sprinkle cookie mounds with flaky sea salt (like fleur de sel or Maldon) before baking.
Tried this recipe?Let us know how it was!