INGREDIENTS
- 2 Tbsp Chia
- 6 Tbsp filtered water
- 1.5 Cups Coconut Sugar (Xylitol will work too)
- 1/3 Cup soft (not melted) Enjoy Life Soy Free Butter
- 1/2 avocado
- 2 tsp Vanilla
- 3 cups gluten free Bob Red Mill 1:1 Baking Flour or King Arthur Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- TOPPING:
- 4 TBSP Coconut Sugar (or Xylitol)
- 1 tsp Cinnamon
DIRECTIONS
- Tilt a mixing bowl to one side and whisk together the Chia Seed and Filtered Water. When thickened, set the bowl down flat.
- On the other side of the mixing bowl, mash the butter, avocado, vanilla, and sugar together with fork. When mixed well, go ahead and blend into the thickened Chia Seed so that now all ingredients in the bowl are well combined.
- Add the Flour, Baking Soda, and Sea Salt. Stir until it becomes easier to just mix with your hands. You will have a dough that is very thick.
- Using a TBSP measuring spoon, scoop out rounded balls onto parchment lined baking sheets. This recipe makes exactly 4 dozen.
- Take the dough balls and roll the tops through the Sugar and Cinnamon topping.
- If desired, you can slightly press the dough down so it is more flat. It won’t flatten on it’s own while baking. You can leave it as a ball though, if you wish.
- Chill the cookie dough balls on sheets for an hour in the fridge. This step isn’t required, but is recommended for texture.
- Bake them at 400 degrees for 8-10 minutes, but be very careful not to over-bake. 8 minutes was good enough here.
- Let them cool completely before eating.
DISHING ON THIS DISH: So, yeah, avocado in my Snicker Doodles? Yep. It’s excellent. You can’t taste it and your cookies won’t be green. This is a fabulous way to save money on expensive dairy free butter. Try not to be put off by having to chill the dough balls in the fridge for an hour, they are worth the wait!
WHAT’S IN THE CUPBOARD: You don’t have to use an avocado in this recipe, but the cookies are extra soft and fantastic with it. If you have an allergy or are just freaked outyou can simply use 1 Cup of Earth Balance Butter instead if you prefer.
The Recipe Train 