Can you detect the slight green color in the cookies? Nope, me neither. However, some avocado did find its way into these soft, moist cookies, completely replacing oil. (Okay, so I didn’t say fat. There’s plenty of fat in these cookies.) You won’t detect the avocado in the taste either – just pure peanut butter (and jelly). Thanks to Poppy at Poppy’s Patisserie for showing me, via her Gooseberry & Avocado Loaf Cake, among other recipes, that avocados make an excellent substitute for oil.
The original sandwich cookie appeared at Number 6 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter and Jelly with a recipe from I Heart Eating (which pretty much sums it up for most of us, don’t you think?).Print
Sweet jelly cozies up with two layers of nutty, soft peanut butter cookies. Plant-based with no added oil.
- 1/2 ripe avocado
- 3/4 cup smooth/creamy natural peanut butter
- 1/4 cup maple sugar
- 1 tsp. vanilla extract
- 1 tsp. peanut butter extract
- 1 Tbsp. egg replacer + 3 tbsp. water (I used Beyond Eggs, but use your favorite replacer equivalent to 1 egg), whisked well
- 1/4 cup nut milk
- 1/2 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp. powdered stevia
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 cup rolled oats soaked in 1/2 cup hot water (do not drain)
- 1/2 cup unsalted dry roasted peanuts, chopped
- pinch salt
- Your favorite flavor of jam or jelly
- Preheat the oven to 350-degrees and line 2 baking sheets with parchment paper.
- In the bowl of a food processor, combine the avocado, peanut butter, maple sugar, extracts, egg replacer, and non-dairy milk. Process until very smooth – you don’t want any little green chunks in there. Set aside.
- In a large bowl, whisk together the dry oats, flour, stevia, baking soda, and baking powder. Pour the avocado mixture into the dry ingredients, add the oats that have been soaking in the water and stir well. Stir in the peanuts.
- Drop the batter by the teaspoonful onto the prepared baking sheets. Using wet fingers, gently press down the cookies and form into flat circles (these cookies do not spread when baking).
- Bake for about 12 minutes, rotating the pans halfway through.
- Allow cookies to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
- When the cookies have cooled, top the bottom of one cookie with a bit of jelly or jam (a little goes a long way), then place another cookie on top and gently press. Proceed with remaining cookies.
- I baked some cookies on a silicon sheet and found that the bottoms did not crisp up as well as when baked on parchment.
- Serving Size: 12
- Calories: 232
- Sugar: 5
- Sodium: 72
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 20
- Protein: 8
- Cholesterol: 1