Monday, January 2, 2012

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.


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!


  • 1 avocado
  • 1/4 cup cornstarch (or arrowroot)
  • 1/4 cup tapioca flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon inulin
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 cups gluten-free rolled oats (blended slightly in a food processor)
  • 3/4 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons golden flaxseed meal
  • 6 tablespoons hot water
  • 1 tablespoon extra virgin olive oil

Icing Glaze

  • 1 cup powdered sugar
  • 2 and 1/2  teaspoons water
  • splash of pure vanilla extract
  • dash of ground cinnamon

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.



  1. I love the substitution idea but don't actually see avocado listed as an ingredient in the recipe. How many avocados did you use?

  2. LOL, I thank you for pointing that out. Sometimes I'd forget my head if it weren't attached. I used just one Hass avocado. I'll correct the recipe. =]

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