Infused with the flavours of California, this is not your traditional oatmeal cookie. We've cut the butter with nutritious avocado and added diced pear for moisture and flavour, making this cookie a wholesome treat for the whole family.
cup peeled and very finely diced california pear (125 mL)
cup california raisins (Thompson or Sultana, 125 mL)
Serving Size: 1 (27) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 39 g40 %
Total Fat 4.4 g6 %
Saturated Fat 2.2 g10 %
Cholesterol 14.3 mg
Sodium 3.6 mg
Dietary Fiber 1.6 g6 %
Sugars 1.7 g6 %
Protein 2.6 g
Preheat oven to 375°F (190°C). Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins.
Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper–lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies.
Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.