Jack & Jill  Cookies


How these cookies got their name is a bit of a mystery. It’s what our Mom called them when we were little. It may have come off the package of oats back in the day but it ‘s been in the family for years now and adjusted, adapted, changed, stuff added in, stuff taken out – it still remains a popular go-to base for cookies. We always find it reliable.

Years ago we switched the shortening out and replaced it with butter. Now we’ve managed to reduce the amount of butter by using less and including an avocado. It worked so well in our Surprise Spelt Brownies, we couldn’t wait to try it in our cookies. An alternative to an avocado if you don’t have one handy is applesauce. We found the applesauce makes the cookies slightly more cake like, compared to the avocado.

Our recipe includes the basics – rolled oats, raisins & cranberries. Options that you can toss in – chocolate chips, shredded coconut, nuts, dates – whatever you like – in any combination. Jack & Jill won’t be tumbling down the hill – they’ll be running to the kitchen to get ‘em hot out of the oven!


An easy cookie recipe that's sure to please. The option combinations are endless!


  • 1 stick (1/2c) No-Salt Butter
  • 1 Avocado, very ripe
  • 1 Free Range Egg
  • 3 tbsp + 1 tsp Egg White
  • 1 cup Organic coconut Palm Sugar
  • 2 tsp Pure Vanilla Extract
  • 1 1/2 cups Nunweiler’s Organic Whole Grain All Purpose & Pastry Flour
  • 1/2 tsp Baking Soda
  • 1 tsp non-alum Baking Powder
  • 2 cups Rolled Oats
  • 1 cup Raisins
  • 1 cup Cranberries
  • (optional) 1 cup chocolate chips, coconut, walnuts or?
  • Recipe type: Cookies
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 mins
  • Servings: 24


  1. Preheat oven to 350ºF/180ºC. Line baking sheets with parchment paper.
  2. In a large mixing bowl, mash avocado to work out lumps. Beat together with butter until blended in.
  3. Add in egg, egg whites, sugar and vanilla and mix until smooth.
  4. In a separate small bowl mix together flour, baking soda and baking powder well.
  5. At this point, mix in raisins and cranberries to flour mix or other ingredients you choose - chocolate chips, coconut, dried fruit or?
  6. Add half of flour mixture to wet ingredients and mix well. Add remaining flour mixture and fold in until combined.
  7. Drop cookies onto baking sheets approx 2" apart.
  8. Bake 12 to 15 minutes or until golden brown.
  9. Cool 2 minutes on sheet then remove to rack to cool completely.

Nutritional Information

Serving size:  1 cookie    Calories: 177,  Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 29g, Sugar: 16g, Sodium: 45mg, Fibre: 3g, Protein: 3g, Cholesterol: 19mg