My first ever blog post, exciting stuff!! It is most definitely a work in progress, so please excuse me whilst I suss out the right balance of friendly and cringey…
Anyhow, I have chosen this recipe to share first as it was my most recent bake and won over the taste buds of Queen Cookie Maker – my sister – who couldn’t even taste the difference between my health conscious version and the normal kind. This recipe is gluten free, butter free, and refined sugar free! Instead of wheat flour, gluten-free oat flour, chestnut flour, and ground almonds are used; whilst avocado and peanut butter replaces the need for regular butter; and the majority of the sweetness comes from the pure maple syrup (or honey), as opposed to the white caster sugar most often found in cookie recipes. If, like me, you like to allow yourself a bit of naughtiness every now and again, you can use normal chocolate chips instead of cacao nibs – making the recipe *almost* refined sugar free, after all a handful of chocolate chips is not going to make you fat. My personal favourite are white chocolate chunks which perfectly compliment the deliciousness of the peanut butter.
- If the cookie dough becomes too dry, just add a splash of your desired milk – I like almond milk. Conversely, if the dough becomes too wet, add more flour – for a heavier cooker add more oat flour, and for a sweeter nuttiness add more chestnut flour.
- These are soft and chewy cookies, not biscuits, so ensure when arranging on the baking tray they are not too thick (they do spread slightly but not much) or you will end up with mini cakes.
- Don’t be alarmed when you take them out the oven if they are impossibly soft, you’ve done it right! They harden in the cooling process. I like to bake them for the required time, turn off the oven, but leave the cookies in the cooling oven for a further 10 minutes before placing them on a wire rack to harden fully.
Ingredients (yields 12 cookies)
1/4 cup avocado (mashed)
1/4 cup natural peanut butter
1/2 cup pure maple syrup and/or honey
1/4 unrefined brown sugar
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
1 cup GF oats (blended into oat flour)
1/2 cup ground almonds
1/2 cup chestnut flour (this can be subbed for more ground almonds)
Your desired choice of chunks (cacao nibs, chocolate, nuts, etc.)
- Preheat the oven to 160-180c, depending on your oven (fan ovens work at the lower end of the spectrum), and prepare a baking tray with baking paper.
- Combine the mashed avocado and peanut butter in a mixing bowl, until a sticky mixture is formed – the mixture should have some elasticity, if not 2 tbsp of melted coconut oil to loosen it.
- Add the maple syrup/honey and mix thoroughly before adding brown sugar, vanilla essence, and the whisked egg.
- Once a darkish mixture has formed, add the remaining dry ingredients (oat flout, chestnut flour, ground almonds, baking powder, bicarbonate of soda, and salt) individually mixing each component in.
- Fold your desired chunks into the dough. Rather than buying chocolate chips, I like to bash chocolate bars into chunks using a rolling pin whilst the chocolate is still in its packet – so the chunks all vary in size. I used white cooking chocolate.
- Using a tablespoon, spoon the mixture onto the baking tray smoothing out the dough to the desired cookie size. Make sure you leave at least 2-3cm between each cookie on the tray.
- Bake in the oven for 12-14 minutes and then leave to cool for 15-20 minutes on a wire rack.