TSDA Cookbook: Avocado Oatmeal Breakfast Cookies


avocadosOne of my favorite foods is avocado. Avocado toast, avocado mousse, avocado on eggs, avocado on salad, avocado with a spork. Sometimes I buy so many avocados at once that they happen to have the same ripening schedule and decide to wake up all on the same morning with the it’s-time-to-eat-me signal. What’s a chef to do with so many ripe avocados? Well, eat one, of course. And then turn the others into avocado breakfast cookies!

Avocados are not only a healthy fat, but also provide fiber and potassium. They’re energy AND nutrient dense while being low in sugar. Fats help us absorb fat-soluble vitamins (A, D, E, and K) and contribute to heart health. Breakfast is my favorite meal of the day and I feel like every day should start off with your favorite food. Some oatmeal, some dried cherries, one ripe avocado, and a heaping dash of cinnamon create a nutrient-packed, stomach-filling cookie that is ready to kick start your day.

I discovered this recipe at my first visit to the TAND Conference & Exhibition in 2013. Promotions from Fresh Avocados sent me home with four delicious avocado recipes including this one. I immediately tried it while putting my own personal touch to it. The original recipe can be found on Fresh Avocado’s website, while my revisions are below. Enjoy!

Avocado Oatmeal Breakfast Cookies

Prep time: 15 minutes

Total time: 35 minutes

Makes: about 24 cookies


2 C old-fashioned oats

½ C oat flour

½ C all-purpose gluten-free flour or whole wheat flour

2 ½ t baking powder

1/3 t baking soda

½ t cinnamon

1/3 t sea salt

1 ripe avocado, pitted, peeled, and mashed

1/3 C honey, maple syrup, or agave nectar

¼ C coconut oil

2/3 C plain, low-fat Greek yogurt

1 large egg, beaten

1- 1 ½ C pitted and chopped dates or unsweetened dried fruit


  1. Heat oven to 375 F. Line your baking pans with parchment paper and spray with cooking spray.
  2. Combine oats, flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cream together oil, mashed avocado, and sweetener in a large bowl; stir in yogurt and egg.
  3. Add oat mixture to avocado mixture and stir until combined; fold in dates or dried fruit.
  4. Use a ¼-cup measure to transfer the mixture onto lined baking sheets, spacing cookies about 2 inches apart. Bake for 18-22 minutes, or until golden. Transfer to wire racks to cool completely.

Original recipe by: Fresh Avocado’s

Revisions by: Shannon Costello,  A senior dietetic student at Texas Woman’s University. She graduates next week, CONGRATULATIONS SHANNON! 

Published by texasdieteticstudents

State-wide organization for dietetics students across Texas! We are a branch of the Texas Academy of Nutrition & Dietetics! Join us in our journey to health and wellness!

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