California Avocado Oatmeal-Raisin Cookies

Serves: 18


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

*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