What is your favorite way to eat avocados? Other than the slight green hue from the avocado you’d never know these babies had any in them which, coincidentally, is just how I like my avocado! □ĭon’t forget to hop over and check out all the other delicious avocado creations my lovely bloggy friends have come up with this month! I added some honey to keep the outside crunchy because I like a crunchy cookie and it worked perfectly. I replaced all the butter in the recipe with avocado because avocado already has all the fat in it you need for a nice moist cookie. I’ve been straight up craving oatmeal raisin cookies with their sweet raisins and crunchy oats lately so I went to work. But I didn’t know if I’d be the best judge of a dish where avocado was the star so just like I did with zucchini when I made these brownies earlier this month I figured I’d try to hide it instead and see what I came up with. She loves to make her famous guacamole, eat it plain on toast, and make pesto with it. Which is funny cause my sister is a freak for avocado. But I just can’t get behind the taste and the texture. When I saw that our monthly ingredient challenge ingredient for August was avocado I actually made a “bleh” noise out loud. And as weird as it is to consider what kind of baked good I’m going to make with things I don’t even like to eat it’s also fun to experiment with different foods and recipes. See recipe card for quantities.I never thought I’d see the day where I baked some avocado into a cookie but it’s the perfect amount of fat for a dairy free oatmeal raisin cookie your whole family will love!Īll these challenge groups I keep getting myself into have got me really thinking outside the box. They can be soaked in hot water, hot black/green tea, coffee, fruit juices, maple syrup/honey and water for extra flavour. raisins – we like to soak the raisins before baking as rehydrating makes them plump and more juicy, imparting more flavour.oatmeal – quick cook or rolled oats are best, for chewy texture,.cinnamon – goes very well with oatmeal and raisins.baking soda – helps the cookies rise and makes them chewy.all purpose flour – provides structure for the cookies.vanilla – for best results use a good quality vanilla.Use room temperature eggs for better mixing. White sugar makes the edges crispy while brown sugar adds rich flavour and moisture. sugar – use either granulated or caster.Use butter left out at room temperature for an hour. butter – we use salted but you could use unsalted and add ⅛ teaspoon salt to enhance the flavours.If you love raisins you may want to try our fennel and orange salad, a beetroot salad or our spiced tea loaf.Ĭlick the subscribe button above to get more recipes like this to your inbox. Oats – find out why oatmeal is good for you, then you may like to try these healthy banana cookies made with oats and only 3 other ingredients. This recipe makes a big batch of around 30 cookies and will keep for up to a week or can be frozen. We think these are the best oatmeal raisin cookies! They are so delicious we have been making these on repeat.įlavoured with vanilla and cinnamon these cookies are not just buttery and loaded with juicy raisins, they are also soft and chewy with yummy caramelised crispy edges.Įnjoy them as a snack or for a quick and easy breakfast and as they will keep for a while they are also perfect for gifting. Flavoured with cinnamon and vanilla they are wonderfully buttery and packed with juicy raisins. These chewy oatmeal raisin cookies have soft centres and crispy edges.
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