I had a bunch of avocados to use up and decided to make cookies employing avocado puree as a binder. The avocado taste is not apparent in the baked product. Instead, the floral honey taste mingles with the smoky blackstrap molasses and subtle spices, producing a soft and chewy sweet treat that would go really well with a nice cup of green tea. I am growing to enjoy the taste of blackstrap molasses and learning to incorporate it in more recipes, like this.
I’ve been experimenting with tigernut flour and have been pretty pleased with the outcome so far. My only grouse is that it can get pretty pricy but since baking with AIP-compliant flours should be done in moderation due to the high carbohydrate content of baked goods, I don’t mind it that much. Do note that the cookie dough doesn’t really spread while baking so the spoons of dough need to be flattened beforehand.
I hope you’ll give this a try. Do you have a favourite cookie recipe?
Update (01 June 2015): Where to order certain ingredients online:
- tiger nut flour
- Sea salt
- ground cinnamon
- ground ginger
- gelatin
- Blackstrap molasses
- Coconut oil
- raw honey
- raisins
- 1.5 cups (138g) tigernut flour
- ¾ tsp baking soda
- ¼ tsp sea salt
- 1tsp ginger, ground
- 1 tsp cinnamon, ground
- 1 tbsp gelatin (dissolved in 3 tbsp warm water)
- 2 tbsp blackstrap molasses
- ¼ cup avocado, pureed (1/2 an avocado)
- ¼ cup coconut oil
- ¼ cup raw honey
- ¼ cup raisins
- Preheat oven at 350°F and line baking sheet with parchment paper
- In a large bowl, mix all dry ingredients together
- In a separate bowl, process gelatin mixture, blackstrap molasses, avocado, coconut oil and raw honey together until smooth
- Scrape liquid mixture into solid mixture and stir until combined
- Fold in raisins
- Using a teaspoon, drop dough onto prepared baking sheet and flatten slightly with fingers
- Bake for 12 - 16 minutes before removing from the oven
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely
Can I use coconut flour or arrowroot flour instead? And what is raw honey?
I’ve not tried with either flours for this recipe as I wanted to make a cookie without coconut flour. Tigernut flour is similar to almond flour, you could try that if you can take almonds? You could experiment using 1/4 the amount of coconut flour and see if that works for you. Raw honey is unpasturised honey.
These are AMAZING! Perfect texture and a ton of great flavor. Thanks so much!
You’re welcome! Glad you enjoyed them!