• 2 Tbsp. chia seeds
• 1/4 cup water
• 1 cup all-purpose flour
• 1/4 cup ground flax seeds
• 1 tsp. baking soda
• 1/4 tsp. fine sea salt
• 1/2 tsp. cinnamon
• 1/2 cup butter, softened
• 1/2 cup mashed ripe Fresh California Avocado
• 3/4 cup (packed) light brown sugar
• 1 egg
• 1 tsp. pure vanilla
• 1 1/2 cups uncooked rolled oats (not instant)
• 1/4 cup hemp seeds
• 1/4 cup roasted, salted sunflower seeds
• 1 cup dark chocolate chunks (62% cacao)

Directions

1. Preheat oven to 375°F.
2. Combine chia seeds and water, set aside to thicken.
3. Combine flour, ground flax seeds, baking soda, salt and cinnamon.
4. Beat butter and mashed avocado together until very smooth. Add in sugar; mix until creamy.
5. Beat in egg and vanilla, then chia seeds and water (should be like a gel).
6. Stir in flour mixture, then remaining ingredients.
7. Drop dough by heaping tablespoons onto ungreased or parchment-lined cookie sheets.
8. Bake 8 to 10 minutes. Cool for 2 minutes on baking sheets, then cool on wire rack.

Recipe courtesy of the California Avocado Commission