cowboy cookies
A few weeks ago, I was at the sink doing dishes. I was pondering potential fat substitutes for cookie recipes (besides the usual coconut oil, applesauce, etc). Sitting next to the sink on my fruit stand were several avocados. Genius. Could it actually work? Add that to my lengthy list of things to test in the kitchen. In my experience, avocado substitutes wonderfully for other things. But, truth be told, I’ve never baked with it. After a little poking around, I found one solitary recipe from londonfoodieinny that I had to try. After tasting them – I just couldn’t keep them to myself. They are so moist – and to be honest – the closest thing to “real” chocolate chip cookies that I have tasted in a really long time. You’d never even know the avocado or coconut are in there. The taste is reminiscent of Moosewood Restaurant’s famed “cowboy” cookies — so that is what I decided to call them. Side note: coconut sugar is made from (the sap of) coconut flowers. Its texture is similar to that of brown sugar which, I believe, helps give the cookies such a moist and chewy texture. I chose this instead of brown sugar because of its low glycemic index (35 vs. agave nectar’s 32). I bought mine at the local health food store. But, you can look here for more information.
1/2 cup ghee (clarified butter), softened
1/2 cup avocado, peeled and mashed with a fork
1/2 cup coconut sugar or raw sugar
4 tablespoons agave nectar
2 eggs
4 tblsp non-dairy milk (I used almond)
1 tsp gluten free vanilla
2 cups gluten free flour mix
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp kosher salt (1/2 tsp regular salt)
3/4 cup uncooked Cream of Buckwheat cereal
1/4 cup unsweetened coconut, shredded
1 cup Enjoy Life chocolate chips (or chopped chocolate)
1/2 cup roughly chopped walnuts (optional)
- Preheat the oven to 375 degrees.
- Using a stand mixer, beat the ghee and sugar until light and fluffy. Add the agave. Then add the mashed avocado. Scrape down the sides of the bowl.
- Add the eggs and vanilla extract and mix thoroughly. Finally, add in the milk and let mix on low speed - about 1 minute.
- Sift the flour, baking soda, powder, xanthan gum and salt into a separate bowl. Whisk in the flaked coconut and buckwheat and mix well. On LOW speed, add the dry ingredients to the wet ones – one-third at a time – mixing well (about 30 seconds) between each addition.
- Fold in chocolate chips and walnuts (if using) by hand.
- Prepare two 12 inch pieces of wax paper on the countertop.
- Divide the batter between the 2 pieces of wax paper. Form into a thick cylinder/log shape, twisting the ends to form a tight seal. Repeat for second batch of batter. Wrap both logs in one large piece of aluminum foil and place in the freezer for 2 hours – until barely frozen.
- Remove from the freezer. Remove the foil and save it for another use. Because the dough is not completely frozen you will be able to manipulate it quite easily. It might have lost its shape slightly while in the freezer. So, using your hands, gently form the log into as round a shape as possible. Think – round cookie dough disc on cookie sheet.
- Remove the wax paper and set dough on a cutting board. Using a chef’s knife, cut the log into 1/4 inch slices and place them on an ungreased cookie sheet.
- Bake for 10-12 minutes, or until lightly golden. I live at high altitude and they took 11 minutes in my oven.
- Makes about 2 dozen cookies
Tags: chocolate chip walnut cookies, enjoy life, low sugar chocolate chip cookies
