Soft, chewy and buttery, these vegan, gluten free Avocado Oatmeal Chocolate Chip Cookies are everything you crave in a cookie, and we're sneaking in some healthy fats in them!
When you think avocado, a cookie isn't exactly what comes to mind, is it? Maybe guac , tacos or avo toast... but definitely not cookies! Or... is it?
Looks like adding avocado to yummy baked goods isn't all that uncommon. Our friend Sara at A Whisk And Two Hands has been doing it for years now ( check out her delicious cookie recipe HERE ) so... we're kinda late to the party! But hey, better late than never, right?
If you're one of those parents who is always trying to sneak healthy foods in anything your kids would eat, these oatmeal chocolate chip cookies are for you.
For this recipe, we substituted avocado for some of the coconut oil. Avocados are high in potasium, antioxidants and heart healthy mono unsaturated fats, and add richness a similar richness as butter or coconut oil. By using almond meal instead of wheat flour, we're adding even more healthy fats. And The oats add fiber and a great chewy texture.
But probably one of the best things about these cookies, is how easy they are to prepare. No mess, no fuss. Just make sure to remember two things:
1) The avocado must be soft enough, so it can be easily whipped
2) Let the cookies cool completely before eating them, if you want don't want any avocado taste ( you will notice it slightly when the cookies are warm)
And that's it! Kid and parent approved cookies in no time.
Enjoy!
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PrintGluten Free Avocado Oatmeal Chocolate Chip Cookies
- Total Time: 27 minutes
Description
Soft, chewy and buttery, these vegan, gluten free Avocado Oatmeal Chocolate Chip Cookies are everything you crave in a cookie, and we're sneaking in some healthy fats in them!
Ingredients
- 1 cup rolled oats
- ½ cup almond meal
- ¼ tsp baking powder
- ¼ tsp salt
- ½ ripe avocado, lightly mashed ( ⅓ cup mashed)
- 2 tbsp softened coconut oil
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- ⅓ cup chocolate chips
- ⅓ dried cranberries
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper
- Combine the oats, almond meal, baking powder and salt in a medium bowl. Set aside
- Combine the mashed avocado, coconut oil, maple syrup and brown sugar in a large bowl. Using an electric mixer, beat for about 2 minutes, until creamy. Add the flax egg and continue beating for another minute
- Add the oat mixture and mix until until well incorporated. Fold in the chocolate chips and cranberries using a spatula or wooden spoon
- Working with a tablespoon and a half of dough at a time (use a small ice cream scoop if you have on in hand), form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand. Bake for 17 minutes and let them cool completely
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8.2
- Sodium: 40.3
- Fat: 5.3
- Saturated Fat: 2.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 13.7
- Fiber: 1.8
- Protein: 2
- Cholesterol: 0
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