AVOCADO RECIPE SERIES: Double Chocolate Chip Salted Walnut Cookies {GF, CF, SF}

Cooking with Mo

Maureen and I met when I was about 19 years old.  She owned the very first yoga studio I ever stepped foot into and thus, really facilitated yoga becoming such a huge part of my life.  She gave me one of the best gifts I've ever received.

Although she no longer has the same yoga studio, Maureen and I have kept in touch after all these years.  Through some of life's most challenging moments, we still find strength and support in each other.  I love spending time with Mo, whether it's a celebration, pep talk or motherly advise I'm soaking in.  Finding family outside my blood relatives has always been a source of my strength and I encourage you all to never let go of relationships that facilitate love and personal growth.

Lately, Mo and I have been baking away!  And after I deliver my baby girl, you can expect some amazing wine pairings in addition to our recipes ;) 

Avocado Recipe Series

Since avocado can be so healthy and versatile, we're putting together an entire series of recipes that use avocado.  Some of them (including this one) may really surprise you, so be sure to stay tuned! 

Double Chocolate Chip Cookies

I'm not kidding when I say these are my new favorite cookies!  Maureen is the creative genius behind these moist, chocolate-y treats and they are even gluten free for yours truly :).  The cookies are divine on their own, but when you add the salted walnut topping to balance out the sweet chocolate flavor, you have a perfectly balanced salty crunch finish.  The BEST part is not feeling sick afterwards since the recipe is full of health conscious ingredients including avocado, coconut sugar, flax meal, carob/cocoa powder, walnuts and more!

Mo's Double Chocolate Chip Cookies 28.jpg



Double Chocolate Chip Cookies



serves:  24 cookies 
active time: 15 min. 
total time: 30 min.





  • 1 ripe avocado
  • 1 cup raw cane sugar
  • 3/4 cup coconut sugar
  • 4 oz butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 Tablespoons coffee


  • 1 cup all purpose gluten free flour (we used this)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons flax meal
  • 1 cup mini chocolate chips


  • walnuts
  • pink Himalayan salt 


  1. Preheat oven to 350 degrees.
  2. Whip avocado for a couple minutes and slowly add in sugar.  Add in the rest of the wet ingredients.
  3. In separate mixing bowl, mix dry ingredients.
  4. Add wet ingredients to dry ingredients and mix until well combined.  Mixture will be thick.
  5. Scoop a heaping tablespoon of mixture on to greased cookie sheet.  Add walnuts and salt to taste.
  6. Bake in oven for about 10- 12 minutes.  Let cool completely for about 10 minutes and then serve!