1 cup white whole wheat flour**

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3/4 cup all purpose flour (or use 1 3/4 cup white whole wheat flour and omit the all purpose flour)

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1 tsp. baking soda

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1/2 tsp. salt

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1 1/2 tsp. cinnamon

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1/2 cup mashed avocado from 1 large, ripe Fresh California Avocado*

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4 Tbsp. butter, at room temperature

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1/2 cup brown sugar

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1/2 cup granulated sugar

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1/4 cup vegetable oil

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1 large egg

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1 tsp. vanilla extract

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1/2 cup crisp breakfast cereal

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3/4 cup oatmeal

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1/2 cup coconut

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1 cup raisins

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Turbinado*** (or demera) sugar for topping cookies

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*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 CaliforniaAvocado.com/recipes.