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Receta Gluten Free, Egg Free, Dairy Free Oatmeal Cinnamon Cookies (using Avocado)
by Shawn Christopher

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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

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!