Avocado Oatmeal Raisin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients: 1 ½ cups old-fashioned oats1 cup all-purpose flour½ teaspoon baking powder½ teaspoon baking soda1 stick (4 ounces) unsalted butter at room temperature½ cup packed dark brown sugar¼ cup sugar1 egg1 ripe, fresh avocado, peeled and seeded1 ¼ cups raisins
Preheat the oven to 325°F. Arrange the oats on a small baking sheet and toast, stirring occasionally, until fragrant and golden, about 20 minutes; cool. Turn the oven up to 350°F. Line two large baking sheets with aluminum foil, shiny-side up. Sift the flour, baking powder and baking soda together into a small bowl; set aside.
Cream the butter in the large bowl of an electric mixer on medium speed. Gradually mix in the brown and white sugars, stopping as necessary to scrape down the sides of the bowl. Add the egg, increase the speed to high, and beat until well mixed. Add the avocado to the bowl and beat until incorporated. Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins.
Use two level tablespoons of batter to form each cookie and place them about 1½ inch apart on the prepared sheet. (The cookies will not spread.) Slightly flatten and shape each cookie into a 2 ½ -inch round. Bake until browned, about 20 minutes. Transfer the cookies to a rack to cool. Store in a covered container.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user CABOATMAN.
Cream the butter in the large bowl of an electric mixer on medium speed. Gradually mix in the brown and white sugars, stopping as necessary to scrape down the sides of the bowl. Add the egg, increase the speed to high, and beat until well mixed. Add the avocado to the bowl and beat until incorporated. Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins.
Use two level tablespoons of batter to form each cookie and place them about 1½ inch apart on the prepared sheet. (The cookies will not spread.) Slightly flatten and shape each cookie into a 2 ½ -inch round. Bake until browned, about 20 minutes. Transfer the cookies to a rack to cool. Store in a covered container.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user CABOATMAN.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 4.8 g
- Cholesterol: 11.4 mg
- Sodium: 68.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.2 g
- Protein: 1.4 g
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