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!
- 1 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup Bluebonnet French Vanilla Whey Protein Powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt (This is seriously the best salt you’ll ever try!)
- 1/2 cup (1 stick) butter, softened
- 1/2 cup ripe, mashed avocado
- 3/4 cup Coconut Sugar
- 3/4 cup Stevia in the Raw
- 1 teaspoon good vanilla extract
- 2 large eggs
- 1 1/2 – 2 cups dark chocolate chips (I highly recommend Enjoy Life, best-tasting and dairy and soy-free!)
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!! 😀