I’ve done it! After all these years of cutting out calories and sugar in as many ways as possible I’ve finally been able to come up with a cookie that has no sugar, no white flour, and NO BUTTER, but plenty of flavor.
I know what you are thinking. You’re thinking that it sounds impossible. You’re thinking that any cookie with no sugar, no flour, and no butter isn’t a cookie worth eating at all. Well, you are wrong!
The last key in solving my cookie mystery has been how to replace the butter. The answer is avocado. SURPRISE! That’s right. The lovely, buttery avocado has a quarter of the calories of butter and a fifth of the amount of fat. Two tablespoons of avocado has 50 calories, 4.5 fat grams, and zero cholesterol. Two tablespoons of butter has 204 calories, 23 fat grams and 61 mg of cholesterol. That is a big difference.
Avocados are also cheaper than butter. At my Wal-Mart yesterday a half a cup of butter was $2. A half a cup of avocado (roughly one whole avocado) was $0.60!
Avocados are also packed with vitamins and minerals, can help reduce cholesterol, fight heart disease, and can reduce calorie intake.
When you bake with avocados you typically replace only half of the butter with avocado. This will help make your baked goods softer and chewier. I actually replaced all the butter in this cookie recipe with avocado and was very pleased with the results.
Avocado baked goods will rise quickly but will also collapse, so it is important that you reduce your oven temperature by 25%. A typical cookie recipe would normally bake at 375, but we will bake ours at 290. You will also have to increase your cook time a little. If you do not lower your temperature your cookies will appear done on the outside but gooey in the middle.
There are a lot of options when substituting avocados for butter, mayonnaise, cream cheese, and other cooking items. If you would like to see more ideas you can visit http://www.californiaavocadosdirect.com.
I made these cookies much the same way that you would a normal cookie recipe. I scooped the avocado out of its skin and placed into my mixer. I beat the avocados until slightly lumpy. I then added my Splenda (you could also use sugar or brown sugar if you don’t mind the calories) and beat until smooth. I was actually surprised by how smooth the avocado came out after I mixed it on high for a few minutes.
I then mixed in the remaining wet ingredients. I slowly added the dry ingredients and finally the chocolate chips and pecans. Once you add the dry ingredients the dough becomes a little stickier and thicker than typical cookie dough. This is partially because I used all whole wheat flour. The color of the cookie dough very closely resembled Oscar the Grouch. I’m sure if you used white flour the cookies would be bright green, perfect for Saint Patrick’s Day.
I wasn’t sure how these cookies would bake up so I used parchment paper on my cookie sheets. If you don’t have parchment paper I would recommend a light greasing of the pan. I scooped my cookies out to be one tablespoon in size. I left them in large mounds. When they baked they rose, but did not spread. They actually made pretty little mounds. So the next batch I pressed down with the back of a spoon before baking to make them look more like regular cookies.
The final texture was light and chewy. There was just the right amount of sweetness. It wasn’t so sweet to give you a tooth ache, but still left you wanting a glass of milk. Try adding avocados into some of your favorite recipes and let me know how it works out. Next I think I might try a lime short bread cookie or maybe avocado zucchini bread or maybe……
Healthy Chocolate Chip Cookies with Avocado
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!
After whipping these up and watching my husband scarf them down I decided to do the math and figure out the real nutritional information. I think you’ll be pleasantly surprised!
Nutritional Info Per Cookie
Fat: 3.1 grams
A typical chocolate chip cookie has 241 calories, 13.7 grams of fat, and 22mg of cholesterol. A large difference I would say!