Saturday, April 5, 2014

Chocolate Avocado Almond Butterscotch Cookies

You would never guess these cookie have a secret.
They look and taste like delicious chocolate cookies. They are the perfect amount of chewy, they have a rich chocolate flavor, and they are just as addicting as "regular" cookies.
The secret?
They are vegan.
Also.... they have avocado instead of any butter or oil. 
Don't get me wrong.... I'm not making any kind of health claim here. They are maybe a tad healthier than "regular" but certainly not any lower in calories. If you are looking for a treat then these just may be exactly what you are looking for. 
Vegan or not, they are tasty, tasty, tasty. 

Chocolate Avocado Almond Butterscotch Cookies

1 1/4 cup flour
1 tsp baking powder
pinch salt
2/3 cup baking cocoa
1/4 cup coconut oil
1/2 cup mashed avocado
1/2 cup brown sugar
2 tsp vanilla
1/3 cup chocolate almond milk
1/2 cup toasted chopped almonds
1/2 cup butterscotch chips

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
In a large bowl, stir together flour, baking powder, salt, and cocoa powder. Set aside.
In a blender or food processor, process coconut oil and avocado until smooth. Add in brown sugar, vanilla, and chocolate almond milk. Process until smooth. 

Stir the wet ingredients into the dry ingredients until the flour disappears. 
Add in the chopped almonds and butterscotch chips.

Stir until mixed in and evenly distributed.
Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2 inches apart. (You can also pinch off golf ball sized pieces of dough and place on cookie sheet.)

Flatten the balls slightly with the palms of your hand.
Bake at 350 until cookies are done, about 10 minutes or so. Cookie will be set around the edges but look soft in the center. Let cool on cookie sheet for a minute or two and then remove from cookie sheet to wire rack to cool completely.

Butterscotch chips may not be vegan - it will depend on the brand you buy. You can also sub in vegan chocolate chips if you can't find vegan butterscotch chips. Or, you can leave them out entirely. They are fabulous with just the nuts as well. A couple of other add ins you might want to try - coconut, other nuts (pecans, walnuts, peanuts, etc), dried fruit (raisins, apricots, etc).
These remind me of brownie bites. They are dense and chocolaty yet still soft and squishy. 


  1. Vegan or not, when I read dense and chocolaty that's all that matters to me! It's been years since I've had butterscotch...something my mom used often.
    Thank you for sharing these chewy chocolate treats.

  2. Fab use of avo! Good work Jo and Sue! Cheers from Carole's Chatter

  3. I'm with Michelle on this one! Thanks so much for posting on Ms, enPlace's party. I can't wait to try this.

    I hope I don't end up eating to many of them!

    Thanks so much for sharing this wonderful recipe and it going over to Pinterest ASAP!

  4. I'm a bit like, Michelle - I don't care what's in them - if they're chewy and chocolatey then I'm sold.

  5. I love to try a new and different recipe and your Chocolate Avocado Almond Butterscotch Cookies sure do sound interesting, can't wait to try them.

    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick