Peanut Butter Avocado Cookies

Submitted by Anne Sainz

"I am always looking for good snacks that go along with my Nutritarian eating style. Avocado can be used instead of butter to make baked goods more nutritious. Leangreenbean.com had peanut butter chocolate chip cookies using avocado but I wanted to try a version without chocolate. These have turned out to be our favorite cookies. We usually have some in the freezer. They are good even without thawing. I frequently double the recipe so I can use the whole Hass avocado."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 30 cookies
• Serves: 30

ingredients

• 3⁄4 cup rolled oats (not instant)
• 1⁄2 teaspoon baking powder
• 1⁄3 cup raisins
• 1⁄3 cup walnuts, chopped
• 1⁄3 cup avocados, diced or 1/2 ripe Hass avocado
• 2⁄3 cup natural-style peanut butter
• 1 egg
• 3 tablespoons agave nectar or 3 tablespoons honey

directions

1. Combine oats, baking powder, raisins and walnuts and set aside.
2. Scoop avocado into medium bowl. Use electric mixer to cream avocado.
3. Add peanut butter, egg and sweetener and combine until well mixed. Scrape beaters.
4. Add oat mixture and mix by hand until combined.
5. Drop cookies using rounded teaspoon onto non-stick baking sheet and flatten slightly.
6. Bake at 350° for 10-12 minutes. They are done when the edges of the cookies just begin to brown.