But this new recipe is so strange and awesome, I just had to share.
Ready to have your mind blown? You can substitute AVOCADO for butter in COOKIE recipes! (Say WHAT?) Yep, our cookies are green because of a (delicious, buttery) avocado.
Healthy Chocolate Chip Cookies–Avocado
Maybe this idea isn’t new or weird to you, but I had never heard of it before until I saw it mentioned in a magazine a few months ago. I decided to start with a small batch in case this was a total flop, so I halved the recipe found on the back of the stick butter box. And again, because I was nervous, I made zero better-for-you changes. Next time I’ll cut back on the chocolate chips and try whole-wheat flour instead. Even so, simply using avocados instead of butter reduces the amount of saturated fat and adds vitamins to this special treat.
Healthy Chocolate Chip Cookies
1 1/8 cup flour
1/2 cup sugar
1/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla (or more, if your toddler pours!)
1 cup chocolate chips
1 smashed avocado
Add to cookie sheet
Bake for 12-14 minutes at 375. (Some people say to reduce heat and increase cooking time with avocado recipes. My cookies were fine just like this.)
If you’ve read any of my other recipes, you know that we don’t bother with separately mixing wet and dry ingredients. We dump in the ingredients, stir, put on the cookie sheet, and bake.
My little sous chef (2 1/2) had the important task of smashing the avocado. As such, there were a few very small pieces of avocado that weren’t completely smooth. BUT I STILL COULDN’T TASTE THE AVOCADO! Nate said they were delicious. The two-year-old loved them. We’ll probably use avocados every time now. Yep, they were that good.