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Chocolate Avocado Brownie Cookies with Sea Salt Drizzle

Name: Chocolate Avocado Brownie Cookies with Sea Salt Drizzle
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 ripe medium avocado, about 150 grams, peeled and pitted; 1/2 cup coconut sugar or brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon gluten-free baking powder; 1/4 teaspoon fine sea salt; 1/2 cup gluten-free all-purpose flour blend; 1/4 cup dairy-free dark chocolate chips, optional; 1 tablespoon melted coconut oil or dairy-free butter; 1/2 teaspoon powdered sugar, optional; A pinch of flaky sea salt

By Beginnerbakes Editorial TeamPublished Apr 12, 2026 | Updated Sep 30, 2026

American 27 mins Beginner-friendlyEasyStep By StepChocolate

Brownie cookies made with avocado and cocoa for a fudgy texture, finished with a sea salt drizzle. Follow the mixing and baking instructions.

Chocolate Avocado Brownie Cookies with Sea Salt Drizzle

Prep 15 min

Cook 12 min

Total 27 min

Servings 16

Difficulty easy

Cuisine American

Ingredients

Servings 16

1 ripe medium avocado, about 150 grams, peeled and pitted
1/2 cup coconut sugar or brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 teaspoon gluten-free baking powder
1/4 teaspoon fine sea salt
1/2 cup gluten-free all-purpose flour blend
1/4 cup dairy-free dark chocolate chips, optional
1 tablespoon melted coconut oil or dairy-free butter
1/2 teaspoon powdered sugar, optional
A pinch of flaky sea salt

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Mash the avocado in a large bowl until smooth and creamy with no large green lumps.
Add the coconut sugar, egg, and vanilla extract, then whisk until the mixture looks glossy and evenly combined.
Sift the cocoa powder, gluten-free baking powder, and fine sea salt over the avocado mixture to prevent cocoa lumps.
Stir until a thick chocolate dough forms, then add the gluten-free flour blend and mix just until incorporated.
Fold in the dark chocolate chips if using.
Scoop rounded tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each mound slightly with the back of a spoon so the cookies bake evenly.
Bake for 10 to 12 minutes, until the edges look set and the centers still look soft.
Stir the melted coconut oil or dairy-free butter with powdered sugar if using to make a light drizzle.
Drizzle the warm cookies lightly, sprinkle with flaky sea salt, and cool on the baking sheet for at least 10 minutes before moving to a rack.