California Avocado Chocolate Chip Cookies

Serves: 48


1 1/4 cups white whole wheat flour*
1 cup all-purpose flour (you can also use 2 1/2 cups of the white whole wheat flour and omit the all-purpose flour, if desired)
1 tsp. baking soda
1 tsp. salt
1/2 cup finely mashed avocado from 1 large, ripe California Avocado**
4 oz. butter, at room temperature
1 cup light brown sugar
1 12-ounce semi-sweet chocolate chips
1/2 cup white sugar
2 egg yolks, from 2 large eggs (save whites for another purpose or discard)
1 tsp. vanilla extract

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit