Gluten Free, Egg Free, Dairy Free Oatmeal Cinnamon Cookies (using Avocado) Recipe
Pages
Gluten Free, Egg Free, Dairy Free Oatmeal Cinnamon Cookies (using Avocado)
Sometimes I just play around in the kitchen using whatever I have on hand to try to make something delicious. Sometimes these experiments are a learning experience in what "not" to try again. Other times, like today, it yields a delicious new cookie that I can share with you.
This particular day I felt like baking a cookie. An oatmeal cookie to be exact. I was out of eggs. I was out of butter. I had no milk. You might think, why didn't I just give up. LOL. Well I'm not so easily defeated. Some might even call me stubborn. I had a suitable egg substitute of golden flax seed meal and water. I also knew I could do without milk. But butter, what did I have on hand to substitute the butter with? A quick search of my kitchen left me with one option.
Avocado.
Yes. Avocado makes a suitable substitute for butter in baking .
These turned out surprisingly cake-like and delicious. I was expecting them to spread out and flatten like most of my cookies of this type do when using butter, but these remained in a ball. A delicious cake-like ball. It appears that avocado is a suitable substitute for butter in baking but does not melt at high temps like butter would, thus the cookies not flattening out and being so cake-like.
Here is an interior picture.
Try these!
Ingredients
- 1 avocado
- 1/4 cup cornstarch (or arrowroot)
- 1/4 cup tapioca flour
- 1/4 cup sweet white sorghum flour
- 1 tablespoon inulin
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups gluten-free rolled oats (blended slightly in a food processor)
- 3/4 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons golden flaxseed meal
- 6 tablespoons hot water
- 1 tablespoon extra virgin olive oil
- Icing Glaze
- 1 cup powdered sugar
- 2 and 1/2 teaspoons water
- splash of pure vanilla extract
- dash of ground cinnamon
Step 1:
Whisk the starches, flours, salt, inulin, cinnamon, xanthan gum, and baking soda in a separate bowl and set this aside.
Step 2:
Mix the hot water, flaxseed meal, and olive oil together and set this aside to get "goopy", this is your egg replacement.
Step 3:
Add the brown sugar, avocado, vanilla, and flaxseed/olive oil mixture to your stand mixer and cream together thoroughly.
Step 4:
Add the flour mixture and the oatmeal to the stand mixer bowl and blend it all together thoroughly. This will take awhile and becomes very sticky. (You could add add-ins like chocolate chips, raisins, etc. at this point if you desire.)
Step 5:
Using a spoon drop balls of cookie dough onto an ungreased nonstick baking sheet about 2 inches apart. (They should not flatten or spread) Bake in a preheated oven at 350 degrees for 20 minutes.
Step 6:
Remove from oven and gently remove from cookie sheet with a spatula. Cool on a wire rack completely before adding iced glaze.
Step 7:
Glazing was easy. I whisked up the glaze using a fork, then laying the cookies out on a mat, I drizzled glaze onto the cookies in a zig-zag pattern using the same fork.
Enjoy!