Avocado Chocolate Peppermint Cookies - vegan, gluten free and so rich and soft they melt in your mouth! #vegan #glutenfree #dairyfree #christmas #cookie #recipe

Avocado Chocolate Peppermint Cookies


I get that the creativity meter is pretty low making ‘cookies’ for my Christmas post – however the vegan, gluten free options are usually scarce so here you go…

Two of my favourite foods come together in these melt in your mouth Avocado Chocolate Cookies.

As if I don’t use avocado in enough dishes, I’ve decided to go outside the box and add it to baking! Yes you read that correctly - there is avocado in these vegan, gluten free cookies. And its amazing! Not only does it add healthy fats but it makes them so soft and rich.

The current Christmas miracle that there were enough of these left to photograph!

Thank you so much for reading and being part of the Picky Diet community. xo

Wishing you and your families a wonderful holiday! Take a breath, smile in the spirit and fill your heart with gratitude.



Makes 12 Cookies

  • 1/2 a ripe avocado, very well mashed
  • 1/3 cup vegan butter (I use Earth Balance)
  • 1/2 cup coconut sugar
  • 1/3 cup cacao powder
  • ¾ cup all purpose gluten free flour (I use Bob’s Red Mill brand)
  • 1 tsp baking powder
  • 1/3 cup vegan chocolate chips (dark or semi sweet)
  • 1 candy cane crushed
  • fresh ground sea salt

Tips & Nutrition

Cacao power is the purest form of chocolate you can eat. It is raw and much less processed than cocoa powder. It is very rich in antioxidants and magnesium. You can usually find it in the healthy section of your grocery store or definitely at a health food store. It is also great to make vegan chocolate milkshakes!

You can omit the candy cane or switch it out for a sprinkle of shredded coconut or a dusting of powdered sugar. 


Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Use a hand mixer to cream together the butter, avocado, and coconut sugar until smooth.

In a separate bowl, whisk together the gluten free flour, cacao powder and baking powder.

Mix the dry ingredients into the wet. Stir in the chocolate chips, cover the batter, and let chill in the fridge for at least 30 minutes.

While the cookies are chilling, crush the candy cane in a small ziploc bag with a large spoon.

Scoop heaping 1 tablespoon sized cookies onto your lined baking sheet and press down with a fork. Sprinkle each cookie with a little crushed candy cane.

Bake in the oven for 10 minutes. Remove the cookies from the oven and lightly sprinkle with sea salt. Let them cool on the cookie sheet for 10 minutes before transferring them as they are quite soft right out of the oven. 

Store in an airtight container in the fridge for up to 3 days. Ok, let's be honest - they are never going to last that long!



Gulakelapa / December 23, 2017

This is the first time I have found a recipe for pastries with ingredients from avocado. Because our family likes avocado so we like finding treasure from your blog :)

Add a Comment

We thought you might like…