Vegan Anise Avocado Cookies Recipe

Vegan Anise Avocado Cookies Recipe

I’m completely absorbed with making a really good vegan cookie. When I first started working with avocado last year, it was inspired by one of the best vegan cookies I had the pleasure of finding. It was a dark chocolate avocado cookie with Kohana coffee and it was absolutely divine.

Unfortunately, that company is gone along with that amazing cookie. Since then I have been determined to not only replicate that cookie (still working on that) but make a really good vegan cookie…period. It’s really become an obsession. I’m kind of like a bulldog sometimes. Once I get a hold of an idea I really can’t let go.

So after hours of experimentation and four batches of cookies, I think I have finally struck gold (or in this case star anise)! I am very proud and excited to share with you a vegan avocado cookie recipe that is cakey, soft, and near zero waste. Say hello to my Vegan Anise Avocado Cookie! The base cookie has only 11 ingredients plus a few extra additions if you fancy them, almost all of which can be bought in bulk (except the baking soda and vanilla) if you have a great bulk section available.

These cookies are great with:

Using Flax Eggs in Baking

closeup view of flax eggs to show texture.
Flax eggs should have a gelatin consistency.

When I was working on my vegan avocado brownies, I really learned how to use flax eggs in baking. If you’ve been following any of my other recipes, you know I’m not a full-fledged vegan. But since going zero waste and learning about the state of our planet, I made the decision to make all of our lunches, desserts, and snacks vegan. Not only is this healthier in most cases but so much better for the environment. So after finally succeeding at making a vegan brownie, I felt confident about trying to make a vegan avocado cookie.

The biggest difficulty for me has been using an alternative egg. Flax eggs cannot be treated the same as chicken eggs. They just don’t have the same properties. So most of my baked sweets have come out really flat and too gooey in texture.

The real trick is that flax eggs don’t have the same leavening and stiffening effect that you get from chicken eggs. So when you are using flax eggs in baked goods, you really have to aerate the batter. I found the best success with aerating them by using either my Vitamix blender or a hand mixer. If you have a really good food processor that might work too although I have never used a food processor for this myself.  

If you are unfamiliar with flax eggs, they are really quite simple to make. Just add three tablespoons of water to one tablespoon of flax meal. That makes the equivalent of one egg. Let it sit for about 20 minutes or until it takes on a gelatin consistency. You can also use the same ratio of water to ground chia seeds. To avoid the chia seeds clumping, I recommend adding the water to a glass jar first, then add the chia seeds, cap it, and shake vigorously for at least a minute. Chia seeds are highly hydrophilic so it only takes 5 minutes for the chia egg to be ready for use.

In this recipe, I have only used flax eggs so I’m not entirely sure if chia eggs will give you the same results but according to many vegan food blogs, these can be used interchangeably. I worked with chia seed eggs in the past but I’ve had better luck with flax eggs so far.

Tips for Using Avocado

closeup of an avocado split in half on a cutting board with a tray of roasted hazelnuts in the background.

When I was doing my research on the ratio of avocado to butter I found it to be 1:1. So theoretically, any recipe you like just replace equal parts butter with avocado (or only replace half). And from my experimentation, that seems to be pretty accurate at least as far as my brownies.

However, cookies are a bit of a different story. When I tried replacing the butter with avocado in equal portions, the cookies came out closer to a scone than a cookie.

The reason for this?

My best guess is avocado doesn’t melt when heated so without additional oil and liquid, the finished product will be dryer. To offset that, I added 2 tablespoons each of melted coconut oil and water while blending the avocado. I immediately noticed that the consistency of the mixture was much closer to whipped butter than when I blended avocado alone. And the finished cookie was much closer to what I had envisioned.

The other important thing to keep in mind when working with avocado is that you want to thoroughly blend it. You can mash the avocado by hand but the problem with doing that is there will be chunks of avocado in the finished product. Now, if you are fine with that then, by all means, do it. But I felt like the chunks would mess up the texture in the finished cookie. To avoid any chunks, I would recommend either using a really good food processor or a stand-up blender to make the avocado smooth as silk. I personally could not get the chunks out using a hand mixer but if you can then that is just as good. The end result you are looking for no matter what you use is a completely smooth avocado paste.

Additional Tips for Making Anise Avocado Cookies

closeup of a cookie broken in half to show texture.

Here are a few other tricks I’ve picked up over the years when making cookies at home.

  1. If possible, let any cold ingredients sit at room temperature for 30 mins before use.
  2. I used ground star anise for my recipe. I know that there is anise seed but it is a completely different plant altogether. I have never used anise seed in this recipe but according to All Spice Rack, you can substitute it with 1 tsp. ground anise seed and a pinch of allspice, or ½ tsp. anise extract. I highly recommend sticking to star anise if you can though.
  3. I loved adding dried cherries and roasted hazelnuts to this recipe but neither is necessary for a good anise cookie. If you don’t have or like hazelnuts, both walnuts and roasted almonds worked really well too.
  4. If you don’t have coconut sugar, you can replace it with either light brown sugar or granulated sugar in equal amounts.
  5. Avocados vary in size so getting an exact amount (in this case a cup) is sometimes not quite as simple as sticking an avocado in the blender. Most of the time one large avocado is all I needed but other times it was more like 1¼ to 1⅓. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork. Don’t worry about lumps, this is just to get an accurate measurement. I then filled a measuring cup with the amount needed and then transferred that to my blender. It may seem like a bit of a pain to do but this will ensure that you get the best results.
  6. I found that the batter was much easier to shape when I stuck it in the fridge for about 15 – 20 minutes. This isn’t necessary but it makes the batter less sticky.
  7. These particular cookies do not change shape much in the oven (what you see is what you get) so I recommend that you flatten the cookie just a tad for even baking. The best way to do this is either dip a fork or spoon in melted coconut oil or rub a light layer in your palms to keep the batter from sticking. Press down lightly on the cookie ball to flatten it.
  8. You can enjoy these cookies once cooled but they taste much better if left to sit for a few hours to overnight. This allows the cookies to soften and the flavors to really come through.

I think that about covers it! Let’s get to baking!

A closeup view of a stack of vegan anise avocado cookies on a white plate and green mat with cookies on a cooling rack in the background.
top down photo of a cup of chai tea and vegan anise avocado cookies on white plate and green mat.
closeup photo of a cup of chai tea and a piece of vegan anise avocado cookie on white plate and green mat with cookies on a cooling rack in the background.

Looking for other zero (or low) waste and vegan sweets? You might want to check out my vegan avocado fudgy brownies, vegan chai milkshake, coconut macadamia granola with blueberries, spicy maple and rosemary pumpkin seeds, and vegan peanut butter cookies with chocolate chips!

If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #latesummermama!

Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!

Vegan Anise Avocado Cookie
Prep Time
30 mins
Cook Time
15 mins
Resting Time
2 hrs

Are you craving a vegan cookie that is cakey, soft, and near zero waste? This anise avocado cookie needs only 11 ingredients and most you can find in bulk.

Course: Dessert
Cuisine: American
Keyword: avocado cookie recipe, vegan anise avocado cookie, vegan avocado cookies, vegan cookie recipe
Servings: 18 Cookies
Calories: 186 kcal
Author: Tina
Dry Mix
  • 2 1/4 cups unbleached or whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. pink himalayan or sea salt
Avocado mix (should make 1 cup)
  • 1 large avocado
  • 2 tbsp. melted coconut oil
  • 2 tbsp. water
Wet Mix
  • 1 cup avocado mix
  • 2 flax eggs
  • 3/4 cup coconut sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. ground star anise
  • 2 tsp. ground cinnamon
  • 1/2 – 1 cup chopped roasted hazelnuts (optional)
  • 1/2 cup dried cherries (optional)
Flax Eggs
  • 1 tbsp. flax meal
  • 3 tbsp. water
  1. Mix the flax meal and 3 tbsp. of water and let them sit for about 20 minutes.

  2. Meanwhile preheat oven to 350 F.

  3. In a small bowl whisk together the flour, salt, and baking soda. Set aside.

  4. In a blender or food processor, add the avocado, coconut oil, and 2 tbsp. of water. Blend until smooth. Should equal to 1 cup. If not, add more avocado until it makes a cup worth.

  5. Transfer the avocado mix to a medium bowl and add the flax eggs. With a hand mixer on the highest setting, beat the mix for about a minute scraping the sides halfway.

  6. Add the coconut sugar, brown sugar, vanilla, anise, and cinnamon and beat on the highest setting for another minute scraping the sides halfway again.

  7. With a wooden spoon gradually stir the dry mix into the wet mix just until thoroughly blended.

  8. Add nuts and cherries (if desired) and mix just until blended.

  9. Place the batter covered in the fridge for about 20 minutes.

  10. With greased hands, roll batter into balls about 2 inches in diameter.

  11. With either your greased hand or a fork (or spoon) dipped in melted coconut oil, flatten slightly.

  12. Bake one sheet at a time for 15-17 minutes or until sides are just beginning to brown. Place any leftover batter back in the fridge in between baking times.

  13. Cool on baking sheet for 2 minutes. Transfer cookies to cooling rack to cool completely.

  14. Best if cooled for a few hours to overnight before eating. Store in a covered container and will keep for up to 5 days maybe longer.

Recipe Notes

I recommend using 1/2 cup of nuts if adding the cherries. If not, add 1 cup of nuts.

You can substitute walnuts or roasted almonds instead of hazelnuts.

Substitute coconut sugar with granulated sugar or light brown sugar at 1:1 ratio

Did you give this recipe a try?

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Happy Baking!

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