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Flourless Nut Butter Cookies (Vegan)

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Flourless Peanut Butter (or Nut Butter/Sunbutter) Cookies Made with a Secret Ingredient! Paleo, vegan.

Flourless Peanut Butter (or Nut Butter/Sunbutter) Cookies Made with a Secret Ingredient!

Okay, Flourless Nut Butter Cookies with a Secret Ingredient is not either a super revealing or appealing name for cookies. But these cookies are very appealing, so bear with me as I share how I developed this recipe and reveal the secret ingredient. You might think this is info that you don’t need to know, but I think it’s guidance that you might find helpful—especially if you want to learn to create your own recipes or adapt for additional food intolerances, or simply adapt for what you have on hand. I’m always doing the latter and have created some of my very best recipes that way.

As most of you who follow gfe know, I adore flourless recipes. As both a gluten-free blogger and gluten-free support group leader, I simply love introducing gluten-free folks to flourless recipes. They make gluten-free baking so darned easy! For one thing, there is no learning curve on the various properties of gluten-free flours when there’s no flour required. And one can almost always make the flourless recipes here on gfe with ingredients one has in one’s pantry. I mean who wants to run out to the store when you have a craving for homemade cookies? It’s just so embarrassing to get caught in one’s jammies at the store, right? Okay, I actually haven’t gone to the store in my jammies, but I have thought about it. (And if we had a drive-through store for such ingredients, I might even be in my robe and jammies in my car … under my coat, of course.)

Flourless cookies that employ nut butter or sun butter are so easy to make, and so tasty. I call nut butter (or sun butter) a magical ingredient in gluten-free baking. It can provide a rich and nutritious binding/thickening action in everything from brownies and cookies to breads to soups and sauces. With flourless baking recipes, you are tasting the primary ingredients without the distraction of flour. The flourless versions tend to be a bit richer and more satisfying than “floured” versions. However, most flourless recipes rely on eggs to help with leavening, structure, and flavor. That’s great for those of us who eat eggs, but what about our friends who are egg intolerant or vegan? We don’t want to leave them out when it comes to our delicious treats, right? I’ve found that I really enjoy egg-free, vegan recipe creation because you don’t have to wonder if you have enough eggs on hand and you can taste the mix of ingredients (be it cookie batter, cake batter, or ice cream) and see if any ingredient additions are needed without the health warnings about eating raw eggs playing in your head.

Flourless Peanut Butter/Almond Butter/Sunbutter Cookies with Secret Ingredient

Of course, there are commercial egg replacers and flax “eggs” and chia “eggs” (Lexie calls the latter “gel eggs” in her recent “how to” post.) Unfortunately, those options don’t work for everyone either. Some don’t get along well with or like flax and others don’t tolerate chia (sadly, that would include moi). There are many other substitutes for eggs—like applesauce, mashed bananas, and other standard fruit purees. I’ve used them all and in some cases, they work great, but it really depends on the recipe. I made an egg-free version of my Flourless Nut Butter Cookies using bananas before, Flourless Banana Nut Butter Chocolate Chip Cookies, and they were quite yummy. But not everyone eats bananas, so I’ve been pondering a different egg-free version of this cookie. An egg offers some fat in its composition. What staple in my house could I add in that would offer some fat and possibly work egg-free magic? An avocado came to mind. How much avocado could I add without having a cookie that tastes of avocado? I love avocado, but it’s not a flavor that I want to taste in cookies.

Well, it took me three attempts to get this recipe right, but it should have only taken two. Allow me to explain. The first time I mentally approximated the volume of an egg and decided 1/3 cup of mashed avocado—which is about half an avocado—would be the right amount. The results were good, but not quite right. Son couldn’t taste the avocado, but I could. That amount of avocado didn’t result in “objectionable” cookies, but I preferred not to taste avocado at all in my cookies. So the next time around I made the recipe using ¼ cup of mashed avocado. When these came out of the oven, they were the most beautiful cookies. I was sure I had nailed the recipe, but then they fell apart when I tried to remove them from the baking sheet. Sigh. I had to really think about why that happened. I didn’t think that the slightly lesser amount of avocado was the cause of the fragility. What else had I done differently? The first batch had been puffy and mound like and while I’d flattened the dough out with a pancake turner the second time around, I didn’t think that action alone would have caused them to be quite so fragile. I had added some cocoa powder to half of the second batch and those particular cookies were firmer and quite good in flavor. The peanut butter taste was still present, but not quite as strong, plus the cocoa powder balanced some of the sweetness. Finally, after pondering, I remembered that I’d actually used a cold avocado the first time around. So for the third time, I used cold avocado and I made four different variations—using one batch of cookie dough as my starting point—just to test out all the options. Using cold avocado is key to successful cookies; otherwise, the cookies spread too quickly and are too soft.

In addition to figuring out that cold avocado was key, I also played around with a few other factors. I rolled some of the dough into balls and placed on the ungreased baking sheets “as is. I flattened some of the dough balls with my pancake turner. I rolled some of the dough balls in granulated sugar before flattening and placing on the baking sheet. And, for half the batch, I mixed in cocoa powder. (Note that the slightly darker cookies shown on the right in the photos are the ones to which I added cocoa powder, and the smaller ones are the ones I didn’t flatten before baking.) I like every single version of these cookies, but I’d have to say that the ones made with cocoa powder (with or without flattening or sugar on the outside) are my favorites as they are less sweet. They actually don’t have a strong chocolate flavor (although you can up that with more cocoa powder and even chocolate chips) … but the simple addition of a little cocoa powder makes the nut butter flavoring less “in your face.”

paleo parents, healthy food, paleo, grain free, dairy free, refined sugar free, Halloween, roundup

These cookies are a perfect entry for Paleo Parents I Eat Food Healthy Halloween Recipe Roundup and my favorite weekly events: Ricki’s Wellness Weekend, and Megan’s Whole Foods Friday, Linda’s Gluten-Free Wednesdays, and Allergy-Free Wednesdays (which is hosted by several of my and your favorite bloggers). I can’t wait to hear what your favorite versions of this recipe are, and what you will call these cookies. If you’re family is not squeamish about avocado in their cookies, maybe these will be PB ‘Cado Cookies. If they don’t want to know or be reminded of the avocado, these might just be “Those New Nut Butter Cookies That Mom Makes”! Oh, I also know that some of you will balk at the amount of coconut/palm sugar (or brown sugar) in this recipe. Feel free to do your own experimenting and report back; I’d love to hear what works for you! I’d like to make these with less sweetener, too, but I really don’t want to make any more cookies right now, so I’m turning the recipe testing over to you guys! Last, to ensure that my own taste buds were not prejudiced, I tested these cookies out on Mr. GFE and my co-workers. All approved and had no idea that avocado was an ingredient! Unless you have folks who have avocado intolerances/allergies, you might want to withhold that info, lest it affect folks’ taste buds. I am sure that you know what I mean! Enjoy!

Flourless Peanut Butter/Almond Butter/Sunbutter Cookies with Secret Ingredient

Yield:

Flourless, Egg-Free Nut Butter Cookies with a Secret Ingredient (Gluten Free, Dairy Free, Refined Sugar Free, Vegan)

Flourless Peanut Butter/Almond Butter/Sunbutter Cookies with Secret Ingredient

Ingredients

  • 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)

Instructions

  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.

Notes

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 1/3 cup of these allergen-free chocolate chips or these gluten-free, dairy-free chocolate chips), too, if you like.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden

Flourless Peanut Butter/Almond Butter/Sunbutter Cookies with Secret Ingredient Cooling

This recipe is linked to Gluten-Free Wednesdays, Allergy-Free Wednesday, and Paleo Parents I Eat Food Healthy Halloween Roundup.

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Comments

    • Shirley says

      Sandy–There’s a link to the version that’s made with banana vs avocado in my post, but otherwise I don’t have any other good subs for you right now. FYI–You don’t taste the avocado in this recipe.

      Shirley

      Reply

    • Shirley says

      Thanks, Stacy! Now I must submit the link per your instructions to officially enter. 😉 I’d really like to come up with something more Halloween “cutesy,” but don’t think I have it in me this year. LOL

      Shirley

      Reply

  4. Alta says

    LOVE THESE! I’ve used avocado in cookies before, but these are decidedly different. I can’t wait to try them. I often have leftover avocado that I stick in the fridge and it browns a bit (even with my careful plastic wrapping) and this would be a great use of it, rather than trying to sneak it in a smoothie!

    Reply

  6. Ricki says

    My avocado-based baked goods are usually chocolate (almost always, actually), so these really intrigue me. I think almond butter will be my choice. . .can’t wait to try. And they’re so pretty looking, too! (Perfect for Wellness Weekend tonight. . . wink!!!). 😉

    Reply

    • Shirley says

      Hi Ricki–Yes, I know there are lots of avocado and chocolate baked goods; it’s a really good combo for sure, but this one works, too. 😉 Almond butter is great in this recipe as one reader already shared in her comment. 🙂

      I love it when I can link to Wellness Weekend! Such a great weekly event you have going there!

      Shirley

      Reply

  8. Debbie says

    Shirley you are a genius! I enjoyed reading about your experiments and I must try this secret ingredient soon! I have tried avocado in brownies but never cookies. They look marvelous.

    Reply

    • Shirley says

      Hi Debbie–Thanks so much, dear! There’s always a way to get around living “free,” isn’t there? I like beating the challenge, so to speak. 😉

      Shirley

      Reply

  9. Kate @ Eat, Recycle, Repeat says

    I love using avocado for desserts! I use it in most of my sweet recipes, in fact. These look great ~ kudos!

    Reply

    • Shirley says

      Thanks, Sarena! Well, I didn’t have to make this recipe 15 or 20 times or anything like that (as some of my blogger friends do when creating recipes), but I was determined! LOL

      Shirley

      Reply

    • Shirley says

      Hi Ina–Thanks, dear! Well, I’m not the first to use avocado in desserts and it seems that some have used it in cookies already, but it was a first for me in replacing the egg. 😉

      Shirley

      Reply

  13. Alisa says

    You discovered my secret weapon! I use avocado in cookies a lot (just submitted an article with a version!), but I admit, I’ve never tried them in nut butter cookies. I’ve also not used coconut sugar in them, I bet it is amazing with such caramel-like notes.

    Reply

    • Shirley says

      Alisa–You are such an “old pro” in allergen-free baking! I’ll look forward to your article and I hope you like the results with the avocado, nut butter, and coconut sugar combo when you give it a try. 🙂

      Shirley

      Reply

  14. Kim-Cook It Allergy Free says

    Well that makes me perfect sense!!! How have I never used avocado in a cookie before? I use it in my pudding and smoothies all of the time but never thought to try it this way. Now I will totally be making these this weekend. My kids asked if we could make those peanut butter blossom cookies where you put a piece of chocolate right in the middle when they come out of the oven. I think I am going to use these as the base for them. Such a great idea. And I would have never ever guessed that the cold avocado had made the difference, BUT I always refrigerator my gf cookie doughs before I bake them so that they do not spread as much. That would probably work well here too!
    Great idea, my friend. But that is one thing that is NOT a surprise! 🙂
    XOXo
    k

    Reply

    • Shirley says

      Kim–You probably weren’t scratching your head for an egg-free version of a flourless recipe like I was! LOL I agree that it’s great in the other applications, too. 😉

      Wondering if you made peanut butter blossom cookies this way and if they worked. Not sure if they can take added weight, so curious. Fingers crossed! Not sure if this recipe will work if all is chilled, but it’s worth trying some time.

      You are so sweet with all your super kind words (per usual!)—thank you! xoxo,
      Shirley

      Reply

  15. Jessi says

    I have a batch of these in the oven at the moment. I’m so excited to try these. Avocados are one of my favorite foods, and the idea of making cookies from them and nut butter sounds phenomenal!

    Reply

    • Jessi says

      I just wanted to add that these are amazing! I used almond butter, and I used organic granulated sugar (all I had on hand). Mine did not spread much at all (I pressed them with a fork to get cute lines on them), but I also probably could have added a couple more chunks of avocado, it was a very light 1/4 cup! Anyways, they’re great and for those who haven’t tried them, TRY THEM!

      Reply

      • Shirley says

        Hi Jessi–First, welcome to gfe! Second, what a relief and how very wonderful it was to read your review! I’m so, so happy these turned out so well for you, even if you were light on the avocado. A little bit of avocado works miracles in this recipe, doesn’t it? 😉

        Thanks again! I am very grateful for your feedback! 🙂
        Shirley

        Reply

  17. Diane Eblin- thewholegang says

    Wow these would have been perfect last week. But I want to make them now but on candida diet. OK I know that the sugar is not just for taste but volume, right? I’m so not a baker. I would so love to make these cookies with avocado and have a healthier cookie to give my son. He likes stevia but there is no volume in that. I wish I had your knowledge and your patients to play around with baking recipes. These look so amazing. I’ll make some while he’s asleep to taste them. shhhhh. Maybe I could use a little coconut flour to replace the volume? Oh can you tell I want these cookies.

    Reply

    • Shirley says

      Diane–You may become a baker yet, because I think you’re on to something with the coconut flour and stevia idea! 😉 I’ll have to work on that for you. Coconut flour requires liquid so the stevia would help and really only a little coconut flour might do the trick. That will be my next experiment! Stay tuned …

      Shirley

      Reply

  19. Sarah @ Celiac in the City says

    You and your cookies — I just finished up the last batch of yours I made! 🙂 (and they did freeze well!) I love that you added your process here, so helpful when you are considering modifications. These are on my “list” now. Thanks for sharing, Shirley!

    Reply

    • Shirley says

      Hey Sarah–Well, most of my non-cookie recipes are just real foods thrown together. Delicious, but not necessarily blogworthy. 😉 So glad the Double Chocolate Nut Butter Oaties froze well; I appreciate that feedback! Hope you enjoy these, too, dear! 🙂

      Shirley

      Reply

  21. Heather @Gluten-Free Cat says

    Oh Shirley, I love this recipe! Nut butter AND avocado? Brilliant idea!!! And I can so relate to your recipe testing. How many versions and taste tests does it take? Ugh!! I appreciate your dedication to finding the perfect ratio for us. The Son and Husband probably didn’t mind cleaning up in the testing kitchen. Did Sonny help on the ones that fell apart? 🙂

    Reply

    • Shirley says

      Heather–Thanks! I hope you like them if you give them a try. I’m not one to try version after version, so I felt fine with three attempts. Like I said, it should have been only two if I’d been taking good notes. 😉 Son is no longer at home, so it was just Mr. GFE and he does not care for PB/nut butter cookies. 🙁 Sonny is on a strict non-people food diet, so I ate some and froze some for a future crust of some description.

      Shirley

      Reply

      • Debi says

        Pumpkin can still be a secret ingredient without being stolen. 😀 I was just thinking secret ingredient, it’s pumpkin season, something you don’t always use as a replacer… PUMPKIN! 😀 Thanks for sharing, Shirley!

        Reply

        • Shirley says

          Hi Debi–Trying to catch up on all comments now that I have my computer back.;-) You are so gracious in being willing to share your secret ingredient. Happy birthday, dear!! 🙂

          Shirley

          Reply

    • Shirley says

      Hi Johnna–Hope you love them! Btw, I was just sharing your vegan barbecue link with someone the other day. They were in awe of just the concept. Wait until they taste it! 🙂

      Shilrey

      Reply

    • Shirley says

      Thanks, Sophie! I can always count on you to be super enthusiastic—I love that! And you know I’m with you on the coconut sugar! Many more folks need to discover coconut sugar. 😉

      Shirley

      Reply

      • Judy says

        I’m enjoying your blog! Can I ask a question about coconut sugar? Is it not as sweet as regular sugar? I’ve tried to substitute with it in pumpkin pie and it wasn’t as sweet. Also, does it normally change the texture? My pumpkin pie is usually more custardy and pecan pie usually more gelled. But when I used coconut sugar they were more mushy. I’m trying to learn from the reviews on blogged recipes and am blindly trying to make substitutions with what I have. Not very many things have turned out correctly. Yet I keep trying! (I’m anxious to try this recipe. It sounds like something my family will like!) Thank you for your explanations of procedures. It helps alot!

        Reply

        • Shirley says

          Hi Judy–Welcome and thanks! Personally, I don’t think coconut sugar is as sweet as granulated sugar. And it does have a slightly different texture—more like brown sugar—which works better in some types of recipes more so than others. I also think the texture can depend upon the brand used. I use Navitas Naturals Coconut Palm Sugar. Do you need to use coconut palm sugar? If not, you can easily sub brown sugar in this recipe. Do you want to make the recipe because you need egg free, dairy free, and refined sugar free? I have other recipes that might work better for you if you don’t have additional restrictions. Let me know and I’ll see if I can help more. 🙂

          Shirley

          Reply

          • Judy says

            Thank you Shirley! I need a diabetic diet and my daughter and I both need gluten free. My husband is on a mostly veggie & protein diet to reduce inflammation. I was using “Wholesome Sweeteners Organic Coconut Palm Sugar,” Xgave agave and raw honey. I have almond flour, coconut flour, and a gluten free mixture “Mama’s Almond Blend all purpose gluten-free flour.” I also have Chia seeds and almond butter I enjoy using. Many attempts have turned out dry and not sweet enough. We’re a mess! Any information you offer would be greatly appreciated!

  25. Dana says

    This post is so timely for me, Shirley. There is a girl in my daughter’s pre-k class who has a nut and egg allergy and while my GF baking skills are decent, in new to egg free baking. I’ve read about gel eggs, but I really do appreciate your link up Lexi’s post about it. But I also love the idea of using avocado as a replacement! So healthy and smart 🙂 Also, I don’t know about you, but it’s a great use for leftover avocado that sits in the fridge a bit too long to be palatable (for me anyhow). Thanks for a post filled with great ideas! Now if only my little celiac would develop a taste for nut or sun butter.
    -Dana

    Reply

    • Shirley says

      Hey there, Dana–So happy to help! Egg-free baking is different, but it’s surprising how quickly (or fairly quickly) one can learn which egg substitutions work in which types of recipes. You are right about this recipe being a great way to use that little bit of leftover avocado. 🙂

      Speaking of Lexie, she’s going to come to your rescue when making this recipe with sun butter and having your child like it with her new version of sun butter, which she says tastes almost like peanut butter. Check it out here!

      Shirley

      Reply

  26. Heidi says

    Another great recipe! I really hope you will add Gluten-Free Monday to the places you link up each week. Your experience and recipes are such a great resource for us celiac newbies! (OneCreativeMommy.com)

    Reply

  27. Amy says

    I made a couple of batches of this recipe today using sunflower butter and cane sugar to take to a party tonight – I think they’ll be a hit! Some came out flatter and some fuller, so I’m curious to taste the different textures.

    One suggestion about the directions for the avocado – I think it’s better to mash up some avocado, measure out what you need and refrigerate it for a little while before using instead of measuring out chunks first. Also, I recommend mashing it up REALLY well or get a VERY ripe avocado otherwise chunks are left in the cookies.

    Reply

    • Shirley says

      Hi Amy–It’s good to see you again! I don’t think I’ve ever officially welcomed you to gfe. I really appreciate you being here and taking the time to comment. 🙂

      Thanks for your thoughts on the avocado prep. And I love your description of your cookie results—both for the cookies themselves and for the “verdict”! I’m so happy to hear that these were a success.

      Shirley

      Reply

  28. amber says

    Hi Shirley,

    These remind me of your other cookies, were they banana? I remember making them with coconut sugar.

    These look great. I love how much you experimented. I have to say, I always appreciate it when food bloggers take the time to really test recipes. It’s fun to play around with ingredients too. 🙂 Thank you for all your hard work. I look forward to trying these, Shirley. And I will be featuring these this week on AFW.

    Hope you’re well lovely lady. My health has finally improved (thanks to your great advice and direction with a holistic remedy) and now we moving into the long and (often stressful) process of buying a home. We bought our first home 10 years ago and currently rent it out (but it was a different buying experience, as it was one of those situations where the home wasn’t built and we didn’t have to fight anyone for it). This time we are buying a home that’s older and others are interested in it too. Luckily we settled on a great price, now we have to wait for that home inspection to come back. This is such a huge part of the buying process, so I hope anything of concern is found (but ideally, everything is okay with no major issues).

    It’s a cute house, but needs a kitchen remodel (down the road). Just excited to be in a home we own again. There is such pride in ownership.

    Hugs to you,
    –Amber

    Reply

    • Shirley says

      Hey Amber–I keep trying to reply to your comment, but keep losing my reply due to intermittent computer issues. Hoping the third time will be a charm! First, thanks regarding these cookies. They are tasty for sure and, yes, the previous version employed banana. 🙂 Many thank for the feature on AFW. I didn’t get to participate this week, but will next week!

      We are on a mini vacay that will probably become even more mini due to Hurricane Sandy, but I’m well and enjoying this time. 🙂 So, so glad you’re continuing to feel better, dear. Sending you lots of good energy on the home buying “adventures.” Yes, the buying process can be challenging for sure, but owning a home and being able to do exactly what you want is very special.

      Hugsss back,
      Shirley

      Reply

  29. Susan says

    I’ve never tried using avocado in my baking — but there’s a first time for everything! Thanks so much for this cookie recipe. Will have to look for some avocado when I’m out grocery shopping next time!

    Reply

    • Shirley says

      Hi Susan–I’ve done so much experimenting since going gluten free. It’s fun and I love it when a creation can help those who are more than gluten free. I think you’ll be surprised by these cookies. 😉

      Shirley

      Reply

  30. Alyssa | Queen of Quinoa says

    Oh my gosh! I tried my first baking experiment with avocado and it was great. But these cookies? I 100% absolutely, positively NEED to make these. Stat. Maybe even when I get home from work 🙂 Thanks for sharing!!

    Reply

    • Shirley says

      Hi Alyssa–I believe this is your first time commenting here on gfe (although I know we’ve chatted elsewhere online)—welcome! 🙂 These cookies are surprising; they work so well with the small amount of avocado!

      Shirley

      Reply

    • Shirley says

      Hi Rita–Yes, I know some folks who are allergic to avocados, and some who are allergic to bananas as well. There are other options for egg replacements (like pumpkin puree in some recipes) and, of course, if you eat eggs, you’ll want to try the original recipe.

      Shirley

      Reply

  32. Rita says

    I am actually allergic to bananas as well but can eat them in cooked form. Might be able to do avocados cooked as well but am afraid to try as that allergy is worse.

    Reply

    • Shirley says

      Hi Anneliese–I don’t know … I’ve never baked with persimmon. Is persimmon similar to avocado in its density? Is it juicy? I don’t think a fruit that’s juicy is going to work in this recipe. But please do some experimenting and let us know! 🙂

      Shirley

      Reply

  34. Rosalyn says

    I came across this site because I’m trying to bake goodies without the flour,oats,egg, soy, and milk due to my toddler sons allergy. His eczema flares up horribly on his face. Going to try these cookies this weekend 🙂

    Reply

  35. kathy says

    A strong taste, maybe less avacodo.
    Beautiful structure, taste was off.
    Will try with banana. Thanks much for all the effort.

    Reply

    • Shirley says

      Hi Kathy–You’re welcome, of course. I suppose that the results depend upon the particular peanut butter and particular avocado to some degree, but there was no odd taste with mine. Hope you like the banana version, but FYI the texture is quite a bit different. It’s a much flatter and sweeter cookie. Maybe a combo of avocado and banana would yield the taste and texture you’re looking for?

      Shirley

      Reply

  36. Sande Morse says

    I can’t use sugar due to health reasons so made these cookies with stevia and carob powder (instead of cocoa). They turned out very tasty. The good thing about these cookies is if they don’t set well, I don’t mind eating the dough raw.

    Reply

    • Shirley says

      Hi Sande–It looks like it’s your first time officially commenting on gfe–welcome! 🙂 And thanks so much for the nice feedback. I do think this recipe is very flexible in general, but as you’re playing around with alternative sweetener ingredient amounts, there are times when they won’t set up well. I, too, love the fact that any time you make a vegan cookie recipe like this, there are no concerns on eating the dough raw. 😉

      Thanks so much for taking the time to share your experience with us all. Happy New Year! 🙂
      Shirley

      Reply

    • Linda C. says

      Sande,

      Would you mind sharing how much stevia you used, as I’m relatively new to the stevia world, but have found that stevia is the only sweetener, so far, that I can tolerate. Thanks.

      Reply

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