Recipe of the Month – June 2018
Avocado Oatmeal Breakfast Cookies
Click on image to download the recipe card
Yield: 26 SERVINGS
INGREDIENTS & AMOUNTS:
3 cups dry, oats
1½ cups whole wheat flour
4 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp table salt
1 California avocado
1 cup brown sugar
1 cup olive oil
8 oz plain lowfat Greek yogurt
2 raw eggs
12 oz chopped domestic dates
INSTRUCTIONS:
1. Heat oven to 375 degrees F. Line 4 baking sheets with aluminum foil and spray with non-stick cooking spray.
2. Combine the oats, flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Cream together oil, avocado and brown sugar in a large bowl, then stir in yogurt and eggs. Add oat mixture to avocado mixture and stir until combined, then stir in dates.
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.