Peanut Butter Avocado Cookies Food

AVOCADO PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine wet ingredients (minus the peanut butter).
• In a separate bowl, combine dry ingredients.
• Mix wet ingredients into dry ingredients.
• Pour mixture into a baking pan sprayed with coconut oil spray.
• Top with peanut butter, with a few dollops around the entire pan. Use your knife to drag the peanut butter through the mixture to create swirls.
• Bake for 30-35 minutes, or until a toothpick comes out clean.

PEANUT BUTTER & COOKIE KNOTS

Steps:

• In a small bowl, dissolve yeast in warm buttermilk. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch down dough. Turn onto a lightly floured surface; divide into 16 portions. Roll each into 12x4-in. rectangle. Spread 1 rectangle with 1/4 cup peanut butter to within 1/2 in. of edges; sprinkle with 1/3 cup crushed Oreos. Top with another rectangle of dough. Pinch around edges to seal., Using a sharp knife, cut rectangle lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a ring, pinching ends together to seal. Place on parchment-lined baking sheets. Repeat with remaining dough, peanut butter and crushed Oreos. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until golden brown, 20-25 minutes. Cool on pans on wire racks for 30 minutes., Combine confectioners' sugar and milk; drizzle over cooled rolls. Sprinkle with sea salt and, if desired, additional crushed Oreos.

PEANUT BUTTER AVOCADO COOKIES

Steps:

• Combine oats, baking powder, raisins and walnuts and set aside.
• Scoop avocado into medium bowl. Use electric mixer to cream avocado.
• Add peanut butter, egg and sweetener and combine until well mixed. Scrape beaters.
• Add oat mixture and mix by hand until combined.
• Drop cookies using rounded teaspoon onto non-stick baking sheet and flatten slightly.
• Bake at 350° for 10-12 minutes. They are done when the edges of the cookies just begin to brown.

CHOCOLATE, PEANUT BUTTER & AVOCADO PUDDING

Steps:

• Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.
• Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.

AVOCADO PEANUT BUTTER BROWNIES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
• Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
• Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
• Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.