(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCookies 'A' to 'Ch' >  Avocado Oatmeal Cookies



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Avocado Oatmeal CookiesPrep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Makes: 24 cookies


• 1½ cups old-fashioned oats
• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 (4-oz.) stick unsalted butter at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 egg
• 1 ripe, fresh California avocado, peeled and seeded
• 1¼ cups raisins


1. Preheat oven to 325°F. Arrange oats on a small baking sheet and toast, stirring occasionally, until fragrant and golden, about 20 minutes; cool.

2. Increase oven heat to 350°F. Line two large baking sheets with a nonstick silicon mat or aluminum foil, shiny-side up.

3. Sift flour, baking powder and baking soda together into a small bowl; set aside.

4. Cream butter in the large bowl of an electric mixer on medium speed. Gradually mix in brown and white sugars, stopping as necessary to scrape down the sides of the bowl. Add egg, increase speed to high and beat until well mixed. Add avocado to the bowl and beat until incorporated. Reduce mixer speed to low, and mix in flour mixture and oats. Stir in raisins. If an electric mixer is unavailable, use a sturdy wooden spoon or spatula to add and mix the ingredients.

5. Use two level tablespoons of batter to form each cookie and place them about 1½ inches apart on the prepared sheet. (The cookies will not spread.) Slightly flatten and shape each cookie into a 2½-inch round.

6. Bake until browned, about 20 minutes. Transfer the cookies to a rack to cool. Store in a covered container.

Tip: Dough can be prepared several days in advance, covered and refrigerated before it is formed and baked.

Nutrition Information Per Serving: Calories 120; Total Fat 5 g (Sat 2.5 g, Trans 0 g, Poly 0.3 g, Mono 1.7 g); Cholesterol 20 mg; Sodium 45 mg; Total Carbohydrates 19 g; Dietary Fiber 1 g; Protein 1 g


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages