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Avocado Cookies with Chocolate Chips & Pistachios {gluten free}

  • Total Time: 27 minutes
  • Yield: 18-20 1x


  • 1 1/4 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour*
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup mashed avocado, about 2 avocados
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups of semi-sweet chocolate chips
  • 1 cup chopped pistachios


  1. Pre-heat oven to 375 degrees Fahrenheit. Combine flour, salt, baking soda, and cinnamon in a medium sized bowl and set aside. In a large bowl, combine brown sugar, granulated sugar, and avocado. Beat until creamy, about 30 seconds. Add eggs (one by one) and beat, then add vanilla and beat again.
  2. Add flour mixture in two batches, mixing well between each. Mix in chocolate chips and pistachios with a spoon until combined. Drop mixture in rounded tablespoons (you could also do rounded teaspoons for smaller cookies) onto a non-greased cookie sheet. Bake for 10-12 minutes. Recipe yields 18-20 cookies, depending on size.


*This recipe will probably work well with regular gluten free flour or all purpose flour, but I personally have only tried it with the 1:1 gluten free baking flour.
**Recipe adapted from Trade Joe’s semi-sweet chocolate chip bag

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: Dessert, Gluten Free