Russian Spy Cookies

1 Jun

final productSneaky baking is becoming an obsession. I love putting weird things in traditional baked goods to make them a) healthier and b) more fun! Today, with some inspiration from whatrunslori.com’s avocado coconut cowboy cookies, I made cookies that are super soft and moist and taste just like banana bread! Delicious. To make them even better they contain only 4 tablespoons of honey, no refined sugar and the fat comes from avocado! Even better, they are gluten free, low carb, and super high fibre. I consider this a winning recipe!

Why Russian Spy Cookies? Russian spies are the sneakiest things I could think of, and these cookies are pretty sneaky too! They aren’t the sneakiest looking cookies, since they have a tiny bit of a green tinge from the avocado, but they sure don’t taste weird. As I’ve mentioned before attaining “not weird” status is important. If my picky brothers will eat it I’ve done a good job of hiding whatever it is that’s weird.

This recipe also uses coconut flour, which smells delicious and is super high fibre and super low carb. There’s lots of liquid in this recipe as well so the cookies turn out nice and moist. The original recipe calls for you to roll them into balls, yeah that wasn’t going to happen. I think my bananas were a little big so it was more liquid-y than the version from http://www.whatrunslori.com. But they still turned out great.

Coconut Avocado Cowboy Cookies

1 cup coconut flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 mashed bananas – ripe but not overripe – try to use medium sized bananas

1/4 mashed avocado

1 cup milk (I used coconut)

2 eggs

4 tbsp honey

1 tsp vanilla

1 tbsp apple cider vinegar

1/3 cup shredded coconut

1 cup chocolate chips (you could use craisins, or other dried fruit too)

Mix up the dry ingredients and set aside. I like to squish the lumps out of the coconut flour now to make it easier when you add this mixture to the wet ingredients. Mix all the wet stuff, mashing the banana and avocado up so they’re not chunky. Add the dry to the wet and mix, squishing lumps as you go. Add in the coconut and chocolate chips (or whatever else you like) and then put the mixture in the fridge for about 15 minutes. I found this helped the mixture thicken up as the coconut flour had time to absorb the liquids a bit. I spooned out the mixture onto baking pans (parchment lined worked better than just greased) and then baked for about 18 minutes at 375 F. They were golden brown but still soft.

 

 

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One Response to “Russian Spy Cookies”

  1. jazzandsoullove June 1, 2012 at 8:19 pm #

    These look delicious. Nommmm

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