I have a sweet tooth. I also want to eat healthfully. So I’ve been making cookies, brownies, etc with more wholesome ingredients. I avoid using white sugar and use maple syrup and honey to sweeten things. Recently I read that avocados can be substituted for butter. I had to try it. I started with the oatmeal recipe in More With Less cookbook (pg ). My cookies turned out somewhat green, but they tasted really good (I used chocolate chips instead of raisins).
Then my friend, Marjorie, pinned a recipe for Breakfast Cookies. I wanted to try them. I didn’t have ripe bananas or pecans; I did have two avocados, a ripe mango and walnuts and almonds. I reasoned that avocados have a lot of fat in them, so I didn’t add the coconut oil. So this is the recipe I tried:
- 1 1/2 c rolled oats
- 1 c unsweetened coconut flakes
- 2 T flaxmeal
- 1/2 t sea salt
- 3/4 c chopped almonds and walnuts mixed
- 1/2 dried blueberries
- 1 c mashed avocado
- 1/2 c mango puree
- 1 T honey
- 1 t vanilla extract
Preheat oven to 350. Combine all ingredients well. Press 2 T of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. (I dropped onto a no-stick cookie sheet.
Bake at 350 for 25 minutes or until fragrant and golden. Cool on pan. Yield about 15 cookies (or about 44 dropped cookies — I’d rather eat two small cookies than one large one.)
Warning: these are not very sweet cookies, but they are nicely crunchy.
