Wednesday, September 24, 2014

Avocado Banana Toddler Cookies

He can never wait for them to cool all the way!
Avocado Banana cookies (with a few chocolate chips) 


1/4 cup of mini chocolate chips
1/2 cup raisins (re-hydrated by soaking 5 mins in boiling water/drained)
1/4 cup butter
1 ripe avocado
1 ripe banana (The riper the better.  Riper bananas bring more sweetness)
1/4 - 1/3 cup pure apple juice concentrate (thawed) depending on how sweet you want it. Increase juice for a sweeter cookie.
2 large eggs
2 teaspoons vanilla

1 cup unsifted white flour
1 cup unsifted wheat flour
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon cinnamon
4 TBLSP of organic flax seeds

Heat oven to 375ºF. 

Stir flour with baking soda, rolled oats, cinnamon and flax seeds; set aside.

In mixer, blend butter, ripe banana, avocado, raisins, vanilla and apple concentrate at medium speed until creamy.

Add eggs one at a time.

Mix on low speed until incorporated.  It turns a pretty light green and looks smooth.

Gradually blend dry mixture into creamed mixture. (Or if you are using a Ninja mixer, just blend all together for about 1 min)

Stir in mini chocolate chips.

Drop by tablespoon onto parchment lined cookie sheets and smash down a little with back of wet spoon if you want more of a cookie look. (These cookies do not flatten while baking) . Bake for 12-13 minutes.
You end up with lovely soft cake like cookies that toddlers love to eat!

*If I am making these for my older kids, I will add 1/4 cup of brown sugar or coconut sugar, or you could add a couple of squeezes of honey.  If you do that, blend it with the banana avocado mash.

*If you feel like they are too soft, you can always increase your butter to a full stick.  That will help them be less doughy.



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