Healthy Chocolate Chip Cookies with Avocado

by Natalie on February 18, 2011

Avocado Chocolate Chip Cookies

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!

Avocado

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.

Beaten Avocado

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.

Healthy Avocado Chocolate Chip Cookies

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……

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

Calories: 64
Fat: 3.1 grams
Cholesterol: 8.81mg

A typical chocolate chip cookie has 241 calories, 13.7 grams of fat, and 22mg of cholesterol. A large difference I would say!

Avocado Chocolate Chip Cookies

Click Here to See My Recipe for Healthy Oatmeal Cookies with Avocado.

{ 22 comments… read them below or add one }

Russell Armstrong March 3, 2011 at 3:02 pm

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Crepes of Wrath March 23, 2011 at 2:13 pm

This is honestly one of the most interesting recipes that I have ever seen online – avocado! Who would have ever imagined it was possible? Thank you so much for sharing and I can’t wait to give it a try!

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Cakewhiz April 2, 2011 at 7:45 am

I have an avocado sitting in my fridge and though i was thinkng of making guacomole with it tomorrow, i have now change my mind! I want these delicious cookies so badly that you have no idea…lol.

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Molly August 17, 2011 at 6:36 pm

I’m so glad I found this recipe! I was going to try and make whole wheat chocolate chip cookies with avocado and splenda today all by myself, but it will be much easier to use a recipe that’s already been tested.

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Juli November 14, 2011 at 8:45 am

I tried this last night! I liked them but I don’t think I got them quite right.

I used a Florida avocado or something, it has less fat than a normal avocado. I also used agave nectar and a packet of stevia instead of splenda. I’m sure I didn’t use 3/4 cups worth (I’m terrible about measuring) and they weren’t sweet enough for my friends’ tastes. I took them out of the 290 degree oven after 17 minutes and they were doughy. I had to put them in for another 7 or so minutes.

Next time I think I’ll use a regular full-fat avacado. Anyhow, it makes me feel good to know the little sugar that’s in it will be released into the bloodstream slower with the 100% whole wheat and that we have the nice friendly monounsaturated fats!

Side Note: I don’t know what state you’re getting your groceries…where I’m from, half a cup of butter is $1 and an avocado is $2.50!

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Natalie November 14, 2011 at 8:52 am

I’ve never tried baking with agave nectar so I can’t really give you much direction there. I have been told that the ratios are a little different than baking with sugar. I will give it a try though because lots of people love it. I am in Texas and we usually have avocados year round. In the off season they can get a little pricey, but typically we don’t have to pay too much. Your butter is much cheaper than ours! I usually buy the off brand and it starts around $4 a box. I love this recipe and make these cookies a lot for a healthy snack. I hope when you got them finished you enjoyed them as much as we do!

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madison January 24, 2012 at 7:15 pm

I really want to make these cookies tonight but I can’t use splenda. Should I substitute with white sugar, brown sugar or stevia or a combination?

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Natalie January 24, 2012 at 7:48 pm

You can substitute Splenda equally with sugar or brown sugar. You could also do have brown and half regular sugar. I’ve never tried stevia so you may have to add a little and taste as you go. Let me know how it turns out!

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Madison January 24, 2012 at 9:24 pm

answered my own question…i used 1/2 cup white sugar and 1 tsp stevia extract (powder) these were amazing, my boyfriend did not even realize they were “healthy” he is on his 5th cookie…

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Natalie January 25, 2012 at 11:37 am

Glad it worked out! Thanks for letting us know your trick. Glad your boyfriend likes them too! I won’t tell him your secret!

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Su Jun April 1, 2012 at 2:02 am

Hey, is it possible to leave out the sugar and salt? Also, replacing 1 Cup whole wheat flour with 1 cup instant oatmeal?

Do you think it will work?

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N Schallhorn April 18, 2012 at 9:22 pm

I just made these (with a sugar/honey mixture instead of the Splenda) and just had my husband try one. He said they were pretty good for a healthy chocolate chip cookie. I personally love the batter! :) I will be making these again!

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Karen May 12, 2012 at 10:30 am

i love using avacado! this recipe is awsome! and to Juli about the agave , you can only sustitute agave nector or syrup with another liquid , like if they ask for honey or maple syrup and you don’t want to use those, otherwise the consistancy of the dough won’t be right :)

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Jennifer Lied July 11, 2012 at 7:45 am

I was happy to find a recent post for a recipe. I was so excited to find this. I whipped it up last night but changed the chocolate to white chocolate and added some coconut shredding. They came out amazing. Thank you for sharing your recipe with everyone.

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Karen MacDuff July 26, 2012 at 5:05 pm

Hi…just made these and substituted sugar. They are delicious. Living in Florida, a friend just gaev me some avocados from her back yard. My question is this: how far head can I make these for a food swap I will be participating in in 8 days? Do the freeze well?

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Brooke September 10, 2012 at 5:57 pm

Good idea! You could get rid of the cholesterol too (who needs cholesterol?) if you use egg replacer instead of a real egg. Then they would be even more healthy, and it doesn’t alter the taste either. You can also use flax seeds (ground), if you don’t have egg replacer. There are conversion charts online to find exact amounts.

I will be trying this recipe soon. Thanks!

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Chloe February 8, 2013 at 5:15 pm

This looks amazing! I’m on a strict diet as prescribed by my doctor right now, and I’m going to try this recipe out tonight or tomorrow. I’m thinking of substituting 3/4 of the flour for rolled oats–would that work the same, or would I have to make other alterations to accommodate the change? Any advice?

Thanks! :D

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Sara March 10, 2013 at 4:25 pm

I’m wondering if I can substitute oat flour for the whole wheat flour?

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Natalie March 20, 2013 at 3:26 pm

I think that would work great! Let me know how it turns out.

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Jeff September 20, 2013 at 2:10 pm

I really enjoyed this recipe. I make it all the time. I was wondering if anyone ever replaced the egg with black beans. I think I am going to attempt this. Also the idea of adding oats appeals to me.

Thank you for these recipes they are great.

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Johanna February 14, 2014 at 3:22 pm

Thank you soon much for sharing this delicious recipe! I used brown sugar and my fresh ground hard red whole wheat flour, and a fork and whisk for mixing, and they turned out just right! I normally have a hard time getting whole wheat cookies to turn out right, so, I’m still a bit in shock how perfect this batch tuned out. This is now my go to chocolate chip cookie recipe, you made my day!

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