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.
Cowboy: Because I created these cookies based off of a recipe for Cowboy Cookies from Gluten Free By Nature. She has some crazy-great recipes.
Avocado Coconut Cowboy Cookies
Makes about small 28 cookies
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 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!
Yummy. 🙂
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How would you recommend storing these cookies? They are yummy,and super moist,kinda so that they fall apart when you eat them
Fridge! Definitely refrigerate these for extended shelf life and to help them keep their shape. 🙂
Apple cider vinegar activates the baking powder, giving the rise to your baked goods.
A teaspoon of salt is way too much. Totally spoiled and waste of expensive ingredients.
Are you sure its a teaspoon? and not a pinch.
And I do know the difference between a tea spoon and a table spoon.
Apologies! I am changing the salt amount to 1/4-1/2 tsp salt. I agree, that’s probably WAY too much. I probably mis-wrote that amount on the ingredient list. I’m glad you saw that but SO sorry that you made these with the incorrect amount.
WOW!! I made the cookies as listed, but used a mixer before I added the coconut and choc. chips.. They are SO YUMMY!! I haven’t had a Paleo or even a GF baked good this yummy yet (and I’ve had a lot!!!) Great job!!!! I don’t think these will last long! 🙂
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