California Avocado Oatmeal-Raisin Cookies

HomeRecipesMeals & DishesBakingCalifornia Avocado Oatmeal-Raisin Cookies

Total Time: 50 min

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Cook Time: 25 min

Prep Time: 25 min

Nutrition Facts

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Nutrition information
per serving

Calories 460

Total Fat 18g

Saturated Fat 7g

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Cholesterol 35mg

Sodium 300mg

Total Carbs 71g

Dietary Fiber 6g

Total Sugars 38g

Protein 7g

Potassium 386mg

Vitamin A 53 mcg; Vitamin C 2 mg; Calcium 43 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 62 mcg; Omega 3 Fatty Acid 0.58 g

% Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 4%; Iron 15 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Old fashioned oatmeal-raisin cookies with a few fun twists. Avocado replaces part of the butter lowering the saturated fat. Cinnamon, coconut and a surprise ingredient combine to make delicious cookie that is sure to become an often requested favorite.

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Serves: 18

Ingredients
Instructions

1 cup white whole wheat flour** 3/4 cup all purpose flour (or use 1 3/4 cup white whole wheat flour and omit the all purpose flour) 1 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 cup mashed avocado from 1 large, ripe Fresh California Avocado* 4 Tbsp. butter, at room temperature 1/2 cup brown sugar 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 tsp. vanilla extract 1/2 cup crisp breakfast cereal 3/4 cup oatmeal 1/2 cup coconut 1 cup raisins Turbinado*** (or demera) sugar for topping cookies

Preheat oven to 350 degrees. Lightly spray 2 sheet pans with cooking spray.
Combine white whole wheat and all-purpose flour, baking soda, salt and cinnamon. Set aside.
Combine avocado, butter, brown sugar and granulated sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 2 minutes.
Add oil, egg and vanilla and beat until well combined.
Add flour mixture and beat just until all dry ingredients are incorporated. Add rice cereal, oatmeal and coconut and mix. Stir in raisins.
Drop cookies in rounded tablespoons with an ice cream scoop or a spoon. Flatten slightly with the palm of your hand and sprinkle each mound of dough with 1/2 teaspoon of turbinado sugar. Flatten again with your palm or a flat bottom glass. (These cookies will not spread as much as traditional cookies during the baking process so it’s important to flatten before placing in the oven.)
Bake for 14-16 minutes or until golden brown. Let cookies sit on pan for 2-3 minutes then transfer to a cooling rack. Cookies will be soft when first removed from oven, but will crisp up while cooling.

Serving Suggestion: These cookies are great to take along on a hike for a snack.

Beverage Pairing: Serve with ice cold milk, hot tea or coffee.

Note: * Baking is an exact science. 1 large avocado is approximately 1/2 cup but be sure to measure. You may have a bit extra. If so, reserve it for another use (mashed avocado makes a wonderful sandwich spread).

** White whole wheat flour is readily available in the flour section of most larger grocery stores.

*** Turbinado (also sometimes called Demera) sugar is a partially refined brown sugar with large, coarse crystals readily available in the sugar section of most larger grocery stores. It gives a really nice crunch to these delicious cookies.

*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.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.