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The Secret (Healthy!) Ingredient for the Perfect Chocolate Chip Cookie!

I LOOVE chocolate chip cookies. Soft, warm, rich and ooey gooey chocolate – there’s just not much better than fresh-from-the-oven cookies with a glass of cold milk. Unfortunately, they tend to pack a punch when it comes to a high-calorie and less-than-nutritious treat. That’s where this recipe comes in. While still a bit calorie-dense, this recipe replaces the unhealthy, traditional ingredients with more nutrient-dense ingredients that won’t sabotage your health; all while tasting even better than the original version in my opinion!

 

 

Now, about that secret ingredient… there is one, unexpected addition that I have found creates a cookie with the perfect texture – soft, chewy, and genuinely scrumptious. Drumroll please…. avocado! I know it sounds crazy, but I’ve tried several substitutions for the large quantity of butter generally required in cookie recipes, and nothing has delivered a final result as good as avocado. I actually think the avocado does better than using only butter! And the real kicker? Avocado has less than a quarter of the calories of butter, with the fat content coming primarily from healthy monounsaturated fat. Could it get any better?! Well, yes… 😉

I’ve also substituted healthy, complex carbohydrates for the processed, white, all-purpose flour traditionally used in cookie recipes. I love oat flour for baking, it creates a great texture and taste, but you do need to add a bit of whole-wheat pastry flour to keep the cookie from being too crumbly. I also like to add a little protein powder, but you can substitute more flour for the protein powder if you prefer.

Lastly, I think the coconut sugar is as much a non-negotiable here as the avocado. This stuff not only has plenty of nutrients, but it tastes amazing. You can also use it as a substitute for the white sugar if you don’t have any Stevia in the Raw, and then use regular brown sugar. I just wouldn’t recommend using cane sugar since it doesn’t bake well.

One last note – if you don’t have any oat flour, you can just take some rolled oats and throw them in a blender and grind until you get a fine flour. Just remember, while this is a healthier version of a yummy treat, it’s still a treat. So moderation is key!

And without further ado, I give you… healthier chocolate chip cookies!

 

Ingredients:

 

What to Do:

PREHEAT oven to 375° F.

COMBINE flours, protein powder, baking soda and salt in small bowl.

 

 

 Beat melted/softened butter, avocado, coconut sugar, Stevia in the Raw and vanilla extract in large mixer bowl until creamy (or you can do it by hand with a fork if you prefer – I usually do and think the cookies bake better this way). Add eggs one at a time, mixing well after each addition.

 

 

 

 

 

 

 

 

Gradually beat in the flour mixture (about a third at a time seems to work well), and then add the chocolate chips in last.

 

 

 

 

 

Place rounded spoonfuls onto ungreased baking sheets.

 

BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for a few minutes; then remove to wire racks to cool completely.

FOR HIGH ALTITUDE BAKING (above 5,200 feet): Increase oat flour and whole wheat flour by 1/4 cup each (or you can substitute for one and add more protein powder, but I wouldn’t recommend more than ½ scoop). Add 2 teaspoons water with flour and reduce both sugar and Stevia in the Raw to 2/3 cup each. Bake cookies for 7 to 9 minutes.

Hope you become in love with these as I am!! 😀

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