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!
Ingredients
- 1 avocado , mashed
- 0.75 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 0.67 tablespoons baking soda
- 0.5 teaspoons salt
- 3 cups quick-cooking oats
- 1 cup chocolate chips
- 0.5 cups raisins
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
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.
-
3
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.
-
4
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
Per serving
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