I say “almost” because this recipe uses 1 egg, which qualifies as an animal by-product, but true vegans need not despair. Simply substitute 1/4 cup pureed banana, 1/4 cup plain Greek yogurt or 1/4 cup oil of your choice, and you’ve got a bona fide vegan party-in-the-mouth!
And, for all you other foodies out there, meet the answer to your ongoing dilemma: Do I eat dessert and regret it later, or skip dessert and regret it RIGHT NOW? These Avocado & Almond Butter Cookies deliver all the indulgence of your favorite guilty pleasure…only without that pesky guilt-part. Rejoice!
- 1 egg yolk
- 1 tsp. baking powder
- 1/4 cup almond butter
- 3 tbsp. raw honey
- 2 packets Stevia
- 1/2 cup almond flour*
- 1/4 cup dates (chopped)
- 1/2 avocado (mashed)
*You can easily and inexpensively make your own almond flour by grinding 1/2 cup slivered almonds in a blender or food processor until finely powdered.*
- Combine the mashed avocado, egg yolk, honey and almond butter together in a mixing bowl.
- Add the baking powder, Stevia packets and almond flour, then stir until the batter is smooth.
- Fold in the dates, then spoon the batter onto a greased baking sheet in the shape of cookies.
- Bake at 350 degrees for approximately 15 minutes, or until the cookies have cooked thoroughly.
- Serving Suggestion:
In addition to a sweet mid-afternoon snack or lighter after-dinner dessert, enjoy these tasty treats in the morning for an omega-3 and protein-packed breakfast.
(And, of course, I was obligated to take these babies out for a test chew, now wasn’t I…?!)