27th January 2017

{Updated} Secret Ingredient Chocolate Chunk Cookies (Dairy-Free + Gluten-Free)

Some people may find sticking a film on a distraction from life and for others, going to the gym is a way of destressing (sometimes I wish I was a part of that ‘others’ category, however, I can not understand how anyone finds the gym enjoyable). Yet for me, baking is my way of taking some time out from the world. A chance to escape and forget everything.  The return back to university made me feel sorry for myself and I needed a distraction, something to make myself feel better. Enter these cookies.

Not only are these cookies quick, simple and oh so satisfying they are a spontaneous kind of cookie.

An ‘I want to bake something but can’t be bothered to wait’ kind of cookie.

They are a ‘store cupboard’ kind of cookie.

And most importantly they are an ‘oh that’s better’ kind of cookie.

This recipe has been adapted from here to ensure its dairy free, but like every recipe I share, make it to suit your dietary requirements. From start to finish it will take you less than 30 minutes to whip up a batch and I can guarantee you would have most of the ingredients on hand. The secret ingredient in this recipe is the avocado which replaces the butter, it does make the cookie a lot gooier, but don’t worry you won’t be able to taste the avocado!

Ingredients for 6 large cookies:


  1. Preheat the oven to 180oc and line a baking tin with greaseproof paper
  2. Place all the ingredients except the chopped chocolate into a large bowl and beat with a wooden spoon until shiny and lump-free.
  3. Stir in the chocolate until evenly distributed
  4. Spoon 6 dollops of mixture onto the tray – don’t worry about leaving too much of a gap (use photo above as reference).
  5. Bake for 16-18 minutes until they appear firm on top, yet still soft and gooey underneath (they will firm up as they cool)
  6. Leave to cool for 10 minutes before digging in – best eaten warm from the oven but taste great even after a couple of days.