Need excuses to eat cookies? Let’s be honest… I don’t! It’s no secret I have a serious sweet tooth. But in case you do, today I’m going to give you the perfect excuse.
Eggless Healthy Double Chocolate Cookies. This recipe was inspired by The Skinnytaste Cookbook!
I crave cookies all of the time, and these cookies, for sure, cured my cravings without all of the guilt. Although, I never feel guilty for eating cookies hahaha.
These cookies are super easy to make and supremely chocolatey. Soft baked, a little chewy, and not overly sweet. They’re egg-free and dairy-free.
Let’s get baking!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- White whole wheat unbleached flour
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda – Make sure it’s not expired.
- Kosher salt
- Raw sugar
- Dark brown sugar
- Avocado
- Unsweetened applesauce
- Oat Milk – Or any other milk of your liking.
- Semisweet chocolate chunks
- Walnuts (optional)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This healthy cookie dough is super easy to make!
Step 1 – Make the dough
First, mix dry ingredients in a bowl. Then mix together sugars, avocado, applesauce, milk, and vanilla. Mix until the sugars dissolve, about 3 minutes. Gradually fold in the flour mixture with a spatula. Stir chocolate chips and walnuts, and stir to distribute evenly. Cover with plastic wrap and refrigerate for 15 minutes.
Step 2 – Portion the dough
Drop dough by tablespoonfuls onto prepared baking sheets.
Step 3 – Bake
Bake for about 10 – 12 minutes. Cool on a baking rack.
Adapt This Recipe For Other Food Allergies
This EGGLESS HEALTHY DOUBLE CHOCOLATE COOKIES recipe is egg-free and dairy-free, but you can certainly adapt it to other food allergies.
- GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
- VEGAN CHOCOLATE: These are my favorite chocolate chips.
- NUT-FREE: Skip the walnut.
Storing & Freezing Instructions
Store in an airtight container at room temperature for up to a week.
Frequently Asked Questions
This recipe makes 12 – 15 cookies (1 tablespoon each).
Not at all! These cookies are super chocolatey, so the avocado flavor goes unnoticed.
You can substitute avocado with the same amount of unsweetened applesauce or pure pumpkin purée.
More Healthy Sweet Recipe Ideas
- Eggless Oatmeal Cookies
- Eggless Oatmeal Breakfast Cookies
- Healthy Eggless Energy Bars
- Honey Coconut Chia Pudding
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Recipe Card 📖
Ingredients
- 1/2 cup (70 g) white whole wheat unbleached flour
- 1/3 cup (47 g) all-purpose flour
- 1/3 cup (34 g) unsweetened natural cocoa power
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup (100 g) raw sugar
- 1/3 cup (67 g) dark brown sugar
- 1/4 cup (40 g) mashed avocado
- 1 tablespoon unsweetened applesauce
- 2 tablespoons oat milk (see notes for substitution)
- 1 teaspoon pure vanilla extract
- 1/3 cup (67 g) semisweet chocolate chunks
- 1/2 cup finely chopped walnuts (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Line 2 cookies baking sheets with parchment paper or silicone mats.
- In a bowl stir together flours, cocoa, baking soda, and salt. Reserve.
- In another large bowl, mix together both sugars, avocado, applesauce, oat milk, and vanilla. Mix until the sugars dissolve, about 3 minutes. Gradually fold in the flour mixture with a spatula. Stir chocolate chips and walnuts (if using), and stir to distribute evenly. Cover with plastic wrap and refrigerate for 15 minutes.
- Drop dough by tablespoonfuls onto prepared baking sheets.
- Bake for 10 – 12 minutes, or until they look set on the sides. The centers will look very soft. Cool on pan 5 minutes before removing to wire racks to cool completely.
- GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
- VEGAN CHOCOLATE: These are my favorite chocolate chips.
- NUT-FREE: Skip the walnut or substitute for your favorite seeds.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in November 2014, the post content was edited to add more helpful information, no change to the recipe in December 2022.
Hello! The recipe description mentions aquafaba, but it’s not in the ingredient list. How much should we use and do we need to beat it first? Thanks!
Hello Elizabeth! I apologize for the confusion. In my latest test, I changed the aquafaba for oat milk, and they turned out amazing. So, I eliminated the aquafaba from this recipe. You can use oat milk or any other milk of your preference. Thanks for the heads-ups and for your interest in my recipe. xo
Macaroni and cheese!
I would love to have a healthier recipe for pizza!
Would like a lighter version of mac n cheese
I would love a healthier version of Chicken Pot Pie.
Everything SkinnyTaste always looks delicious!
I would love to make a healthier version of Dressing.
I would love a healthier version of chocolate cheesecake. It’s one of my favorite desserts.
I love to see a healthier version of cupcakes! It’s one of my favorites!
Qué delicia! Se me hace agua la boca. Muchas gracias por la receta! Saludos y
¡FELIZ DÍA!ॐ
http://mamaholistica.com
These cookies look so yummy. And the givaway is a very good idea!
I’ll start by saying I love the skinny taste website and have tried a lot of the recipes!!!
How abou a recipe for a lighter version of ice cream!!!!
Would love a healthier version of pancakes and french toast