Chocolate Crinkle Recipe

This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.

This time of year my family is eating so many goodies, I love hearing about nutritional tips.  Here’s a great one I just learned and couldn’t wait to share!  Did you know that avocados can be subsituted for oil or butter in your baked goods!?!  It sounded simple so I gave it a try with my favorite Chocolate Crinkles Recipes.  (And in case you’re looking for an extra treat this Christmas, there’s scoop on a GREAT sweepstakes below!)

Here are all the ingredients, including avocados…

The avocados and chocolate chips combined perfectly.

And the Chocolate Crinkle Cookies were totally moist and delicious.  (I did have to kick Stud under the table twice for almost spilling the beans to my sweeties…some secrets are best left untold).

Chocolate Crinkle Cookies


4 tablespoons Avocado

8 0z semisweet or bittersweet chocolate, coarsely chopped

1/2 cup white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup powdered sugar


Use a heatproof bowl and place over a saucepan of simmering water to melt the chocolate and avocado.  Remove from heat and let it cool to room temperature.

With your mixer, beat eggs and sugar until thick, and pale (about 3 to 5 minutes – no cheating). Beat in the vanilla and then add the cooled chocolate mixture until combined.

In a separate bowl, whisk together the flour, salt, and baking powder.  Add dry ingredients to the chocolate mixture stirring just until combined.  Cover with plastic wrap and refrigerate until firm enough to shape into balls. (at least 2 hours)

Preheat over to 325 and place baking sheet in the center of the oven.

Place the sifted powdered sugar in a separate bowl.  Form the dough into 1 inch balls and roll, then roll each ball in the sugar completely coating making sure that no chocolate is showing.  Place the balls on the cookie sheet spaced about 2 inches apart.

Bake for 8-10 minutes or just until the outside edges are slightly  firm but the center is still soft. Don’t overbake.  Remove them from oven and place on a wire rack to cool.  They are best eaten on the day they are baked.

Yields 2 dozen cookies.

Also, right now Avocados from Mexico is running an Avocados from Mexico’s Better Baking Sweepstakes! Just visit the Avocados From Mexico Facebook page and enter there for a chance to win one of over 500 prizes!  I entered and it was real easy.  (Sweepstakes runs from 11/30/12 until 12/31/12).  Prize details below:

(1) Grand Prize – $2,500 iCard Gift Card
(10) Second Prizes – $100 iCard Gift Card
(500) Third Prizes – $25 iCard Gift Card


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  1. All I know is, I want to be part of your cookie exchange 🙂 These looks so Very good!!

  2. Cranberry Morning says:

    I adore avocados, but whoever in the world would have thought to put them in cookies!! Amazing – and fun. 🙂

    • I was so surprised, too! I love this option so much! Be sure to enter the sweepstakes, too!!! XO, Aimee