Tuesday, June 10, 2014

Grain-Free Nut Butter & Avocado Cookies

My breakfast cookies are one of the most popular recipes I've ever created and shared. They rely on nut butter, egg and either maple syrup or raw honey to stay together; how virtuous you make them is up to what extras you decide to mix in.

I had read about using avocado as a fat replacement in baking before. My breakfast cookie recipe doesn't use butter or coconut oil, so in this case I didn't really use the fruit as a true substitute. It did help yield a nice texture to the cookie, though, keeping them nice and chewy and not too dry.

I did use Enjoy Life chunks for this maiden batch, as I was worried about the potential for a little avocado flavor and wanted to ensure they'd be kid-friendly. I'm glad to report there wasn't anything to give these cookies away, and both of my kids adored them.

You could definitely make them less of an indulgence by skipping the chocolate and using cleaner mix-ins such as shredded coconut or sunflower seeds. I do think a little cinnamon would taste really nice in these as well!

Grain-Free Nut Butter & Avocado Cookies

1/3 cup ripe, mashed avocado
2/3 cup almond butter
1 egg
2 tbs. raw honey
1/4 cup ground flaxseed
1/2 cup almond meal
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/2 cup dairy-free chocolate chunks (or other mix-ins of choice)

Preheat oven to 350. Combine avocado, almond butter and egg in a food processor. Run until no chunks remain.

Put mixture in the bowl of a stand mixer (or in a large bowl and use a handheld mixer) and add sweetener, flax, almond meal, baking powder and vanilla extract.

Mix until smooth. Stir in chocolate chips. Place by tbs. onto a greased or Silpat-lined baking sheet.

Press down slightly with palm. Bake for 12 minutes or until just turning golden on the bottom.

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