Chocolate Chip Cookies with Avocado, No Butter
If you’ve been on Pinterest you’ve probably seen some tantalizing pictures of recipes made with impossibly healthy ingredients. Can it be true? Do those recipes taste as good as they look? Our team wanted to find out, so we tested out a recipe for chocolate chip cookies that has NO BUTTER. The secret ingredient: the buttery and delicious super-food, avocado. A big thanks to Natalie over at Deconstructing the Home for the recipe.
I Instagrammed the entire process and as a notoriously horrible baker, I’m proud to say I only made one mistake. While they didn’t look as beautiful as the one’s from Natalie’s blog, they definitely passed the taste test.
The recipe calls for ½ cup, or roughly one, avocado. I managed to buy a giant one, so I used about 2/3 and saved the rest for a delicious snack the next day. Isn’t she a beauty?
Using a hand mixer, I mixed the avocado until it was just slightly lumpy and followed that with the sugar. The recipe calls for Splenda as a sugar free option, but I prefer to choose natural ingredients over processed foods any time I can (even if that means a few more calories.)
Next came the egg and vanilla, which I also mixed until smooth.
I mixed up my remaining dry ingredients (baking soda*, whole wheat flour and salt) in a separate bowl and slowly added to my lovely green mush.
*Welcome to my mistake. It turns out I only had baking powder on hand, not baking soda. These ingredients help the cookies rise, so I took to the internet to find out if I could substitute. The general consensus online was to use about twice the amount of baking powder than the recipe called for in baking soda. Two teaspoons it was. My cookies tasted delicious, but you’ll see very soon that they didn’t come out very pretty. Please be smarter than me and check all your ingredients before beginning.
A good portion of chocolate chips came next to finish off the recipe! Note: The recipe calls for 1 cup chocolate chips, which made the cookies very yummy, but you can definitely get away with less. I would recommend 2/3 cup to cut the calories a bit, but still get chocolaty goodness in every cookie.
Onto a lightly greased baking sheet and into the oven for 15 minutes.
The finished product. Like I said, not the prettiest, but they were still a hit at home and at Life Fitness headquarters.
Have you ever used avocado in an unexpected way? Comment and tell us!
½ Cup avocado (approximately one avocado)
¾ Cup Splenda (or your favorite sweetener)
1 tsp vanilla
1 Cup whole wheat flour
1 tsp baking soda
¼ tsp salt
1 Cup semi-sweet chocolate chips (or unsweetened to remove all sugar)
½ Cup chopped pecans (optional)
1. Preheat oven to 290 degrees. Line cookie sheet with parchment paper or lightly grease.
2. Remove avocado from skin and place in mixer. Mix on medium until slightly lumpy. Add Splenda and mix on high until smooth. Add egg and vanilla and mix until combined.
3. In small bowl mix together baking soda, flour, and salt. Slowly add to wet ingredients. Mix on medium until well combined. Add chocolate chips and pecans and mix till evenly combined.
4. Scoop one tablespoon of dough per cookie and place on cookie sheet one inch apart. If you want flatter cookies you can use the back of a spoon to flatten them out. Bake for 15-18 minutes. Remove from oven and let cool.
Makes 24 cookies!