Double Chocolate Avocado Cookie Sandwiches & #BreakYouMake

As many of you know, my boyfriend Nate just finished up his first year at Duke Law School. If you know anyone who’s ever gone to law school, or simply watched Legally Blonde (yeah, I just referenced that 😉 ), you’ve heard about how grueling this first year can be. Countless hours of studying, nerve-wracking cold calls during class, intense competition with classmates… honestly, it sounds like just about the worst thing you could put me through. I’m not exaggerating when I say he was locked in his room studying from 7 am until 10 pm. Everyday. 7 days a week. Holidays included. Minus meals of course (I mean, he lives with a food blogger).

But the boy not only managed it, he did it with {minimal} complaining and with more grace than I ever could have imagined. God knows that I would definitely not have survived that year with anywhere near as much sanity as he. So much respect, babe. So much!


So when Chobani encouraged us all to nominate someone for their #BreakYouMake project inspired by their delicious Flips, Nate instantly came to mind. Nate doesn’t just deserve a break, he deserves a straight-up tropical getaway for what he just spent his year doing, but a break will do just fine for now 😉

As I thought about what to make for Nate’s little #BreakYouMake treat and I knew it had to be something frozen and chocolatey— Nate’s favorite kind of dessert. Oh, and with a touch of peanut butter, of course! Thanks to Chobani Greek Yogurt, frozen yogurt is such a synch to make at home, so I knew exactly what direction I should go in (especially with the help of a little peanut butter and agave). But why not take it a step further and stick this homemade peanut butter frozen yogurt in between two double chocolate avocado cookies (that just happen to be accidentally gluten free)? Ummm, did I just hear some “ahhhhhhs!” coming from above??

Double Chocolate Avocado Cookie Sandwiches // Pumpkin and Peanut Butter

Double Chocolate Avocado Cookie Sandwiches // Pumpkin and Peanut Butter

The result: soft, rich double chocolate cookies sandwiched around perfectly sweet peanut butter frozen yogurt that literally melts in your mouth! The tanginess of the greek yogurt shines through just a touch, which works out SO perfectly as it cuts the richness of these decadent cookies in the best way possible. Dark chocolate, peanut butter, more chocolate— what can be better than that? Talk about a #BreakYouMake pumpkin & peanut butter style!

Double Chocolate Avocado Cookie Sandwiches // Pumpkin and Peanut Butter

Double Chocolate Avocado Cookie Sandwiches // Pumpkin and Peanut Butter

Double Chocolate Avocado Cookie Sandwiches // Pumpkin and Peanut Butter


So Nate, here is your break. You deserve it so much! Now go gobble up two of these bad boys and bask in a little relaxation.


Double Chocolate Avocado Cookie Sandwiches

Serves 10 cookies, 5 sandwiches
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free
Meal type Dessert


for the cookies

  • 3/4 ripe avocado
  • 1/3 cup agave (or coconut sugar)
  • 1 egg
  • 1/2 cup dark cocoa powder
  • 1/4 cup dark chocolate chips (I used 60%)
  • 1/2 teaspoon baking soda

for the frozen yogurt

  • 2 cups Chobani 0% Plain Greek Yogurt
  • 3 heaped tablespoons natural peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey or agave


the cookies are inspired by the smoothie lover's healthy avocado chocolate cookies


for the frozen yogurt
Step 1
Combine all the frozen yogurt ingredients into a large bowl or blender. I put mine in my blender, just to make sure they were completely mixed. Once combined, stick in the freezer for at least 2 hours.
for the cookies
Step 2
Preheat the oven to 350 degrees. In your food processor or high speed blender, combine avocado and agave. Then add in the egg, followed by the cocoa powder and baking soda. Once all the ingredients are well mixed, pulse in the dark chocolate chips.
Step 3
Drop the cookie dough by spoonful onto a parchment lined baking sheet. I used 2 spoons to drop the cookie dough on, 1 to spoon the dough, the other to scrape it off the spoon and onto the baking sheet. Since the dough is so sticky, this was the least messy way. Flatten the cookies a bit with the back of your spoon.
Step 4
Bake for 8-10 minutes. The cookies will still be very soft when they are done, but I promise you, that's ok. Cool them on the pan for at least 5-10 minutes and store in the fridge or freezer. These cookies are best frozen! The have a very soft consistency (due to the lack of flour), so they don't keep well at room temperature.
for the cookie sandwiches
Step 5
Thaw the peanut butter fro-yo for at least 20-30 minutes. Mine crystalized a bit on top, so I just stirred it around and the texture became perfect! Place one large scoop of peanut butter frozen yogurt between 2 cookies, smoosh, and dig in!

This post is part of Chobani’s #BreakYouMake project, but the opinions and recipes are all my own. Check out Chobani’s new Chobani Flips, the inspiration for this campaign!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Aileen 🙂 Wow, the amount of things we have in common is just getting way out of control now! Too funny!

    • Thanks Liv! I love how decadent they taste— but then you think about the ingredients and you instantly want to eat 3 more!

  1. What a creative yummy dessert! Can’t wait to try it for our next special occasion. And congrats to you both!

    • Thanks Sheila! It’s definitely one of my favorites so far. Nate literally devoured the cookies in 2 bites (then tried to steal a bite of mine) so I think we could say he approves 🙂

  2. uhm, yuuuuuum! i’m obsessed with those cookies – and congrats to Nate – you two are adorable!

    • Thanks Crista! I’m slightly obsessed with them too!

  3. I just made a batch today and they taste delicious! Thank you for sharing this 🙂 Also, quick question, would you happen to know the total calories for this recipe?

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