Instructions

• Preheat oven to 350°F (175°C). Line two cookie sheets with Silpat baking mats or parchment paper; if you are not using silicone or parchment, lightly grease the pans.
• Prepare the avocado: halve and pit a medium avocado, scoop the flesh into a small bowl, and mash with a potato masher until smooth. Measure out ½ cup mashed avocado. (If you prefer no lumps, puree the avocado in a food processor, then measure ½ cup.)
• In a large bowl, stir the ½ cup mashed avocado and 2 tablespoons vegetable oil together until combined.
• Add ½ cup brown sugar and ¼ cup granulated sugar to the avocado mixture and stir until evenly incorporated.
• Stir in 1 teaspoon vanilla extract, 1 large egg, and ¼ cup unsweetened cocoa powder. Mix until the batter is smooth (a few small avocado lumps are okay).
• Add 1 teaspoon baking soda, the optional ¼ teaspoon salt (if using), 1 cup quick-cooking oats, and ½ teaspoon cinnamon. Stir to combine.
• Carefully stir in ½ cup flour until just incorporated. The dough will be wet.
• If using mix-ins, fold in 1/3 cup chocolate chips and/or 1/3 cup chopped walnuts or almonds. Alternatively, you can leave them out and press chocolate chips onto the tops of the cookies after scooping.
• Drop the dough by 2-tablespoonfuls onto the prepared cookie sheets, spacing cookies about 2 inches apart.
• Bake for 8–10 minutes, until the cookies are set around the edges. (Do not overbake; they will be soft when removed.)
• Let the cookies cool on the cookie sheet for about 4–5 minutes, then use a spatula to transfer them to a wire rack to cool completely. The cookies may stick to the sheet if removed immediately, so a spatula is recommended.
• Store cookies at room temperature and eat within 2 days for best texture.