Without using any butter, avocado adds added richness and creaminess to these oatmeal-chocolate chip cookies, making them a dairy-free treat that is still airy enough for summer.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Additional Time: | 5 mins |
| Total Time: | 27 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 avocado, mashed
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ⅔ tablespoon baking soda
- ½ teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chocolate chips
- ½ cup raisins
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat avocado and sugar together in a large bowl using an electric mixer until creamy and mostly smooth. Beat in eggs 1 at a time. Stir in vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl. Stir into the avocado mixture until well blended. Mix in oats until combined. Fold in chocolate chips and raisins. Spoon cookie-sized portions of dough onto ungreased baking sheets.
- Bake cookies in the preheated oven until edges are golden, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 155 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
For sure won’t try again. Was crumbly and mushy, I tried baking a little longer and came out inedible. Wouldn’t recommend. [I would include a picture but my husband threw them away before I could take one]
Worst recipe ever…. followed exactly and they where like biting into dust. 3 cups oats way to much for one avacado