Annnnd we’re back with another cookie recipe. The longer this goes on, I’m sure I’m going to be found out to be a cookie fiend. Like, that’s all that seems to matter in my kitchen: cookies and ice cream, lol.
This recipe has quite the interesting back story. As many of you know, there’s never a challenge too great for me around here. So when a viewer shared all of the fats the couldn’t have, it got me to thinking about alternative ways to making things like frosting and cookies.
All fats are created equally, right? Sadly, no. The most common fats used in baking are butter and shortening. Now, those of you who are dairy free are fully aware of all of the dairy free butter options available to you. But happens if you’re corn free too? Then that’s where shortening comes to your rescue. But what happens if you can’t have that either??? At first I thought… good luck… then I really got to thinking.
The solution: avocado. It’s full of fatty goodness, and is very creamy. After playing around in the kitchen, I created a recipe that has a unique taste, and what’s better, it’s safe for those who don’t have many options. And on that note, I invite you all to fire up your ovens, and let’s get to baking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: EOE, Vegan
Compatible With: Apple Free, Nightshade Free, Potato Free (Nightshade Variety), Pollen Cross Reactive Free (Alder, Mugwort)
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