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!
Healthy Chocolate Chip Cookies with Avocado
Ingredients:½ Cup avocado (approximately one avocado)
¾ Cup Splenda (or your favorite sweetener)
1 Egg
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)
Directions:
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.
Dig in!Makes 24 cookies!
Brought to you by LifeFitness
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