Audrey was excited when I said the word cookies, but then I got the avocado out and her smile turned into a frown, “Avocado! You don’t put that in cookies!”

Actually, I started using avocado a lot more in recipes to replace some of the butter.  I just never told anyone

I make these cookies when I want a healthy indulgence, if there is such a thing.  Gluten-free and paleo, these are great for almost any diet.

The trick to make these look smooth and round is a DIY pastry bag.  I tried it without and they look really funny, but if you are in a hurry it doesn’t taste any different without one.

Double Chocolate Avocado Cookies

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Double Chocolate Avocado Cookies taste like fudge, but they're gluten-free and Paleo!

Author: True Aim

Recipe type: Dessert

Cuisine: Gluten-Free

Serves: 4-6

Ingredients

• 1 Medium Ripe Avocado
• 3 tbs Honey, Agave, or Stevia
• 1 Egg
• 1 tsp Vanilla Extract
• ½ cup Peanut Butter or Almond Butter
• ½ cup Cocoa Powder
• ¼ cup Chocolate Chips (Cacao chips)

Instructions

1. Preheat your oven to 350 and prepare a baking sheet with parchment.
2. Cream together the avocado and sweetener until smooth. Then add the egg and mix until no lumps remain.
3. Next add the peanut butter and slowly add the Cocoa Powder 2 tbs at a time. If the mixture looks too sticky, leave 1 or 2 tbs out. You want the consistency to be smooth just like the peanut butter.
4. Stir in the Chocolate Chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickle in one corner and squeeze out 1 inch rounds onto the parchment.
5. Bake for 10-12 minutes or until the middle of the cookies look set, not shiny.
6. Makes 12-18 cookies. Store in the refrigerator.

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I could eat the whole batch by myself, but I wouldn’t be able to stand the sad little faces that peak in the cookie jar only to find crumbs.

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The post Double Chocolate Avocado Cookies first appeared on True Aim.

Each time I go to my home town to visit, it’s like a little family reunion.  Almost everyone on my Mom’s side of the family lives in and around the same small town.  She has 12 brothers and sisters; add my cousins and in-laws into the mix and I’m bound to see someone in the family each time I go out!  I really miss being with them, so it was so nice of my Aunt Julie to come visit and cook for me!

We don’t usually cook gluten free, but love healthy alternatives and like to use natural sweeteners.  These cookies were soo easy and soo good; like crunchy little granola bars with a soft center.  They were gone in about 10 minutes!  I found a very similar recipe that uses dried blueberries and pecans.  I think dried apricots or raisins would be good too.

Cranberry Harvest Gluten Free Breakfast Cookies

 

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Taste like the holidays and are packed with protein.

Author: True Aim

Recipe type: Breakfast

Cuisine: Gluten Free

Ingredients

• 1½ cup Old Fashioned Oats
• 1 cup Unsweetened Coconut Flakes
• 1 Tablespoon Flax Meal
• ½ Teaspoon Salt
• 1 Teaspoon Cinnamon
• ¾ Cup Slivered Almonds
• ½ Cup Chopped Dried Cranberries
• 3 Ripe Bananas, Mashed
• 1 Tablespoon Honey
• 1 Teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350 degrees and lightly oil a baking pan or line with parchment.
2. Mix together all dry ingredients in a large bowl. Add the mashed bananas, honey, and vanilla extract.
3. With clean hands, form into cookies with 2-3 tablespoons of the mixture and place on the baking sheet ½ inch apart.
4. Bake for 20-25 minutes or until golden brown.

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Can’t wait to hear what you think about these!  Got any good flavor combination ideas?  Maybe a little peanut butter could be substituted for the honey?  Yum!

For more Family Recipes, follow me on Pinterest!

The post Cranberry Gluten Free Breakfast Cookies first appeared on True Aim.

I first learned about this cake from my aunt Julie.  She tries to stay away from gluten, which I had forgotten before she came to visit us last month.  Pretty much everything in my house has gluten in it.  I felt so bad!  Good thing Julie is a sweetheart and decided to cook up something we could all enjoy!

You would never guess by the taste that this doesn’t have flour in it.   It really puffs up like a cake and is nice and moist.  Because of the low sugar content, I’ve served this for breakfast too.

Healthy Pumpkin Gingerbread Cake

Recipe modified from Be Better, Period.

Ingredients:

1 Cup Pumpkin Puree

3/4 Cup Almond Butter (I used Adam’s All Natural Peanut Butter because Almond Butter is expensive!)

2 Tablespoons Honey (use more if your aren’t adding Chocolate Chips)

2 Large Eggs

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Vanilla Extract

2 Teaspoons Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg

1/4 Teaspoon Cloves

Handful of Chocolate or Cacao Chips (Optional)

Directions:

I preheated the oven to 350 degrees and enlisted a helper to mix all the ingredients in.  Here’s how we did things:

Pumpkin was first in the bowl.

Next came the eggs and vanilla.

The peanut butter went in after that.  Emma wasn’t sure about peanut butter and pumpkin tasting good together, but this cake is now a regular request.

Finally the dry ingredients and spices went in.

Time to mix it all up!

I greased my 8×8 pan with a little butter, poured the batter in and topped it with a handful of chocolate chips.  It cooked for 25-30 minutes and then suddenly it disappeared before my very eyes!

So, if you’re hosting for friends or family and aren’t sure about your guests’ diets, mix up this quick and easy Pumpkin Gingerbread Cake and everyone will be very pleased!

Are you gluten free or paleo?  If you have any recipe suggestions, I would love to hear about them in the comments!

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The post Cooking with Kids: Healthy Pumpkin Gingerbread Cake first appeared on True Aim.