Avocado makes these oatmeal-chocolate chip cookies extra rich and creamy without any butter, for a dairy-free treat that's light enough for summer!

Gallery

Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
5 mins
total:
27 mins
Servings:
24
Yield:
24 cookies
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • 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

160 calories; protein 3.4g 7% DV; carbohydrates 28g 9% DV; fat 4.5g 7% DV; cholesterol 15.5mg 5% DV; sodium 154.7mg 6% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/01/2019
Worst recipe ever.... followed exactly and they where like biting into dust. 3 cups oats way to much for one avacado Read More
Advertisement