Great-Grandma Anna’s Icebox Avocado Oatmeal Cookies from 1920’s

April 10, 2021


This recipe is from the 1920’s, and was passed down the generations in my friend’s Collette’s family. Her mom made it through the years, exactly as her mom, Grandma Anna, made it at the farm. Anna would mix the dough, and roll it into logs using Raisin Bread Cellophane. Collette remembers that her mom made six cookie dough logs, and they would be kept in the refrigerator ready to make cookies any time. Today, we have carefully modified this family recipe into a Vegan Icebox Oatmeal Cookie recipe. It has no oil, no butter, and no eggs. It does contain the flesh of an entire avocado, which I believe is a great substitute for the oil. It makes a soft, chewy, and flavorful cookie. This is a super easy recipe to make, and contains a couple of “secret ingredients.” Well, not so secret any more, because we want everyone to enjoy these delicious cookies!

ORIGINAL RECIPE: By Collette at aimeebrabant.wixsite.com/aimeescorner

Prep: 35 min.

Refrigerate dough: 30 minutes

Bake: 15 min. per batch

Cooling time: 15 min.

Yields: about 12 dozen

Total time: 1 hour 35 minutes

Yields: 38 cookies

INGREDIENTS:

  • 3 cups Quick Cook Rolled Oats
  • 1 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 cup cashews, ground in food processor
  • 1 1/4 cup (200g) Brown Sugar
  • 1 cup (200g) white sugar
  • 1/2 cup (112g) Vegan Butter, or 1 ripe medium avocado, mashed
  • 3 Tbsp Golden Syrup (or Maple Syrup) OR I used Grandma’s Molasses Original
  • 2 Tbsps honey
  • 1 tsp Vanilla Extract
  • 1/2 cup Trader Joe’s Unsweetened Almond milk or Soy Milk
  • 1/4 cup vegan plain yogurt, I used homemade vegan soy yogurt
  • 1/2 cup Trader Joe’s Organic Unsweetened Applesauce
  • 2 flax eggs, Trader Joe’s Organic Flaxseed Meal

Flax Egg Ingredients:

  • 2 tablespoons Trader Joe’s Organic Flaxseed Meal
  • 4 tablespoons warm water
  • Combine warm water with flax meal. Stir until well incorporated. Let stand until it thickens (about 5-10 minutes).

DIRECTIONS:

Prepare the flax egg mixture: combine 2 tablespoons of flax meal with 4 tablespoons of warm water. Stir un well incorporated. Let stand for 10-15 minutes. Set aside. In a microwave safe bowl, heat the honey for 30 seconds in the microwave. Add the molasses to the honey, and stir until well incorporated. Set aside.

Peel the avocado, and scoop out the flesh with a spoon. Place into a bowl, and mash the flesh with a fork.

Add milk and yogurt to the mashed avocado. Stir until well incorporated.

Add molasses to the avocado and milk. Stir until well incorporated.

Add flax eggs to the avocado mixture. Stir together until well incorporated.

Measure and pour oatmeal into a medium bowl. Set aside.

Measure and pour flour into a small bowl. Set aside.

Grind the cashews in a food processor. Set aside.

Measure into a small container: salt, and baking soda. Mix & set aside.

In a large mixing bowl, add the brown sugar, & white sugar. Add the salt, and baking soda. Whisk together until well incorporated.

Add the avocado mixture to the large bowl with the sugar mixture. Whisk together until well incorporated.

Gradually add the flour to the large mixing bowl with the sugar and avocado mixture. Whisk together until well incorporated. Continue adding flour about 1/2 cup at a time, and whisking together until all the flour is incorporated.

Add about 1 cup of the oats at a time to the large mixing bowl with the flour & avocado mixture. Use a spatula to mix together until well incorporated. Continue adding the oats until they are well incorporated.

Refrigerate the cookie dough for 30 minutes, in the mixing bowl.

Remove cookie dough from the refrigerator. Using a 1 inch cookie scooper, scoop individual balls and place them (about 1 inch apart) onto a baking sheet lined with parchment paper.

Remove baking sheet from the oven. Allow the cookies to cool for 5 minutes on the baking sheet, prior to transferring them to a cooling rack.

  • Using a metal spatula, carefully remove the cookies from the baking sheet, and place them on a cooling rack to cool. I placed them on a kitchen towel. Allow to cool for at least 30 minutes to an hour, before storing the cookies.

NOTES:

  • Before transferring the cookies to the cooling rack, let them stand on the baking sheet for up to five minutes.

NUTRITION:

  • Serving Size: 1 Cookie
  • Calories: 155
  • Sugar: 13.2g
  • Sodium: 180mg
  • Fat: 5.6g
  • Saturated Fat: 2.5g
  • Carbohydrates: 24.8g
  • Fiber: 1.6g
  • Protein: 2.2g

How did you modify this recipe? please share in the comments. Thank you for sharing!

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