Flourless, Egg-Free Nut Butter Cookies with a Secret Ingredient (Gluten Free, Dairy Free, Refined Sugar Free, Vegan)
  • Just less than ¼ cup avocado “puree”; ripe, but firm and COLD (COLD—as in just taken out of the refrigerator)
  • 1 cup peanut butter, nut butter, or sun butter (creamy or crunchy style, I used natural peanut butter)
  • 1 cup coconut sugar (or palm sugar, or brown sugar)
  • ½ tsp vanilla extract
  • 1 tsp baking soda
  • 2 tbsp cocoa powder, or more to taste (optional; see notes)
  • Coconut sugar, palm sugar, or granulated sugar to roll cookie dough balls in before baking (optional; see notes)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop cold avocado and loosely pack into ¼-cup measure, then empty into medium-sized mixing bowl and hand mash until well mashed/”pureed.” I use a hand potato masher, using a spatula to scrape all avocado off the masher when I am done. (I measured the resulting avocado “puree” and it was a bit under the ¼ cup measure. There are 4 tablespoons in ¼ cup and the final puree amount may only be about 3 to 3 ½ tablespoons when mashed, but that amount works just fine.)
  3. Add additional ingredients to bowl, including cocoa powder if desired, and mix well. Using a wooden spoon is fine. You don’t want over mix the ingredients or “heat up” the avocado puree.
  4. Form dough into balls about 1-inch balls.
  5. Place dough balls on ungreased baking sheets.
  6. At this point, you can roll dough in coconut sugar, palm sugar, or granulated sugar for a slightly prettier version of this cookie that also has a somewhat more crispy outside.
  7. For slightly denser cookies about 2 inches in diameter, do not press down on the dough balls. To get cookies about 2 ½ inches to 3 inches in diameter, slightly press down on dough balls with a pancake turner or fork.
  8. Bake 8 – 10 minutes or until golden brown and cookies look well “set,” but not done. Be careful to not overcook.
  9. Then allow cookies to sit on baking sheets for about 10 minutes. (This step is very important, because these cookies finish cooking during that time and totally set up.)
  10. Remove cookies for cooling.
  11. Makes about 24 cookies.
You can test out all the variations with the one batch of batter if you like: rolling some balls in sugar before placing on baking sheet, pressing some balls down with fork after placing on baking sheet, and adding about half the recommended cocoa powder to half the batch after you’ve filled with first baking sheet. Feel free to add chocolate chips to the batter (maybe ¼ to ⅓ cup of these allergen-free chocolate chips or these gluten-free, dairy-free chocolate chips), too, if you like.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/flourless-egg-free-nut-butter-cookies-with-a-secret-ingredient-gluten-free-dairy-free-refined-sugar-free-vegan/