Avocado Oatmeal Breakfast Cookies - reprinted from AvocadoCentral.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
• 3 cups old-fashioned oats• 1 1/2 cups whole wheat pastry flour• 4 tsp. baking powder• 1 tsp. baking soda• 1 tsp. ground cinnamon• 1 ripe Fresh Hass avocado, pitted, peeled and mashed• 1/2 cup turbinado sugar• 1/3 cup extra virgin olive oil• 1 cup plain, low-fat Greek yogurt• ½ c liquid eggs• 2 cups raisins
1. Heat oven to 375F. Line 4 baking sheets with parchment paper
2. Combine the oats, flour, baking powder, baking soda, and cinnamon in a medium bowl. Cream together oil, avocado and turbinado sugar in a large bowl; stir in yogurt and liquid eggs. Add oat mixture to avocado mixture and stir until combined; stir in raisins.
3. Using a 1/4 cup measure, transfer the mixture onto lined baking sheets, spacing the cookies 2-inches apart. Bake for 18 to 22 minutes, until golden. Transfer to wire racks to
cool completely. Makes 24 cookies
Serving Size: Makes 24 1/4 cup measure cookies
Number of Servings: 24
Recipe submitted by SparkPeople user VNICKERSON1.
2. Combine the oats, flour, baking powder, baking soda, and cinnamon in a medium bowl. Cream together oil, avocado and turbinado sugar in a large bowl; stir in yogurt and liquid eggs. Add oat mixture to avocado mixture and stir until combined; stir in raisins.
3. Using a 1/4 cup measure, transfer the mixture onto lined baking sheets, spacing the cookies 2-inches apart. Bake for 18 to 22 minutes, until golden. Transfer to wire racks to
cool completely. Makes 24 cookies
Serving Size: Makes 24 1/4 cup measure cookies
Number of Servings: 24
Recipe submitted by SparkPeople user VNICKERSON1.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 112.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.1 g
- Protein: 4.6 g
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