Vegan Dark Chocolate Avocado Sunflower Seed Butter Cookies

October 30, 2017
Have you tried the combination of avocado and nut/seed butter yet? I was late in trying it because it seemed a bit redundant, but I promise you that those two healthy fats go together like PB & J. I love smearing both on toast for a quick breakfast or snack. I generally like to be oil-free when baking, and it's not uncommon for me to substitute nut-butter for oil to achieve a moist cookie. This time, though, I decided to mix avocado in there too, and the result was a super fudge cookie that you won't want to miss! I used sunflower seed butter in these cookies for a nut-free option, but feel free to use peanut butter or your favorite nut/seed blend instead. You're going to love these gluten-free cookies packed with healthy fats and protein. I love to grab a couple for a quick breakfast, snack, or dessert. They're perfect for meal prep and store well in the refrigerator and freezer for later.
Vegan Dark Chocolate Avocado Sunflower Seed Cookies

Vegan Dark Chocolate Avocado Sunflower Seed Butter Cookies

Recipe Type: Allergen Free Sweets
utensils YIELDS 16-24 cookies
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  • 1 TBS ground flaxseed
  • 3 TBS water
  • 1/2 cup smashed avocado (~about 1 medium avocado) smashed avocado
  • 1 cup sunflower seed butter or nut butter of choice
  • 1 cup gluten free oats
  • 1/3 cup maple syrup
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup cacao powder
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1. Preheat oven to 350* F and line and baking sheet with parchment paper. 2. In a bowl, combine 1 flax egg (1 TBS flaxseed + 3 TBS water), smashed avocado, sunflower seed butter or nut butter of choice, gluten free oats, maple syrup, baking powder, cacao powder, and optional chocolate chips. 3. Scoop ~1.5 TBS balls onto parchment paper and slightly flatten worth a fork. 4. Top with raw sunflower seeds and bake for 12-15 minutes, until lightly brown around the edges. 5. Cookies will be moist and harden as they cool. Allow to cool completely before serving. 6. Store leftovers in the fridge for up to one week.
Also by Lauren: 4 Ingredient Banana Walnut Protein Cookies
Veggie-Filled Greek Hummus Power Bowl
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__ Photo: Lauren Kirchmaier

Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog


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