I know what you’re thinking… Avocado? Cowboy? What on Earth?
You know what I’m thinking… Ah, the weirder the better.
And I can assure you and me both that these cookies rock. They’re light, fluffy, gluten-free, dairy-free, grain-free, lowish carb, and yummy. They are cookies, of course they are yummy. I wouldn’t make a cookie that wasn’t… or at least I wouldn’t post it, as sometimes even Lori’s produce sub-par baked goods.
But not these! These are good. And I have been enjoying them as a mid-morning snack just about every day. Guilt-free, mind you. Yup, they have chocolate chips in them, but that just adds to the complexity of my snacking.
Don’t you just love how I make up random babble??
Why I used these ingredients:
Avocado: Avocado was used in replace of added oils or fat. The natural, healthy fat in the avocados acts to moisten the cookie and give it a buttery texture and taste.
Banana: Bananas act as a binder, helping the batter stick together. They keep the cookie nice and moist, and give them a slightly sweeter taste without adding tons of sugar.
Coconut: Healthy fats, again! And a bit of a crunch factor. If coconut doesn’t float your boat, feel free to leave these out, if you wish.
Sea salt: Delish! Don’t forget to add salt to your baked goods. Salt, sea salt in particular, adds minerals and enhances the flavor of foods. Salt and make or break a recipe or dish. Don’t be afraid to use salt- if you’re not eating processed foods, you’re not going to consume too much sodium.
Apple cider vinegar: This helps the cookies become fluffy when baking gluten-free baked goods. Don’t ask me why…
Honey: Because it’s yummy, adds complexity, and isn’t process, white sugar. You may sub with any sweetener you’d like.
Avocado Coconut Cowboy Cookies
Makes about small 28 cookies
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp sea salt
- 2 ripe bananas
- 1/4 ripe avocado (about 1/4 cup)
- 1 cup almond milk (or milk of choice)
- 4 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup shredded coconut
- 2/3 cup chocolate chips, Enjoy Life dairy-free kind
Preheat oven to 375 degrees.
In a medium bowl, combine all dry ingredients, coconut through salt.
In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.
Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies. *I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.*
Bake cookies for 20 minutes, or until golden browned.
Eat, enjoy, savor!
Don’t forget to enter the Nacheez giveaway!!!!