You may remember a post by yours truly for a certain avocado-filled cookie of the Paleo variety, right?
My Avocado Coconut Cowboy Cookies made a little splash on Pinterest and with that drew comments from endearing readers.
One commenter, Robbin, had a great idea to try this one again and add in some variety. I liked this idea and was in need of a cookie, sooooooooooooo…………. I decided to switch up the recipe some.
Cinnamon chips were added for a completely decadent and totally unnecessary sugar boost but are SO DAMN GOOD. (tastes like pure cinnamony pumpkin pie in your mouth! I highly recommend NOT trying them.)
They are not your average cookie BUT they have an interesting texture with a delightful taste. If this is worth anything (and it should be) my dad loved them. My father, the man who readily consumes sugar like he’s Santa and “doesn’t like green things or healthy food” for that matter. If my dad likes them, you will too. 😉
Paleacado Cowboy Cookies
Makes about small 20 cookies. Adapted from my Avocado Coconut Cowboy Cookies
- 1/2-1 cup coconut flour/flakes (start with 1/2 cup and add more, as needed)
- 1/4 cup shredded coconut
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp sea salt
- 1 large ripe banana (or two small)
- 1/2 ripe avocado
- 1 packet Stevia powder (or 1/4 tps powder Stevia or 1/4 cup honey)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs
- 2/3 cup chocolate chips, Enjoy Life dairy-free kind (and/or cinnamon chips, which are not dairy or sugar free but so good)
- 1/4 cup golden raisins and/or Golden Berries
Preheat oven to 375 degrees.
In a medium bowl, combine coconut flour, coconut, baking soda and powder, and salt.
In another larger bowl, add in the remaining ingredients, except chocolate chips and raisins. Mix well, making sure to mash banana and avocado well with a fork. Add the dry ingredients to the wet ingredients, mixing well to get rid of any lumps of flour.
Fold in chocolate chips and golden raisins.
Drop about 2 tablespoons of dough onto a parchment lined baking sheet. Continue this process until you’ve filled the baking sheet, giving about 1 inch space between each cookie.
Bake cookies for 20 minutes, or until golden browned.
Eat hot or let cool. Either way, enjoy!