By using avocados instead of butter, you’re adding nearly 20 vitamins and minerals to your cookies and dramatically reducing the amount of saturated fat—almost by 75 percent! And, because avocados have a high water content, the addition of them to recipes helps ensure that gluten-free baked goods are always soft and chewy instead of dry and crumbly!
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 cup mashed avocado (about 2 avocados)
- ¼ cup olive oil
- ½ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups grated zucchini, drained
- 1 cup shredded coconut flakes
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan with nonstick spray. Set aside.
- In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a standing mixer, beat avocado until smooth and creamy. Add in the olive oil and sugar and mix until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix well. Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- Add in the grated zucchini and coconut flakes and mix until well combined.
- Divide the batter evenly amongst the prepared muffin pan cups and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.