After marathon watching Scrubs on Netflix this lazy Sunday, an episode where chocolate chip cookies were involved made me instantly crave some. Since I’ve been eating healthy, I decided to seek out a healthier version of chocolate chip cookies. Since I had started using avocado in place of butter, I knew there would be some decent recipes out there with some healthier options.
I tried Pinterest and Google where I searched for healthy chocolate chip cookies, ones using avocado and ones using oats and I found a few I liked. I settled on one — and I’m glad I gave it a try! I did make some tweaks to it (particularly the egg substitute) but I was pleasantly impressed. The one I found was on the Women’s Health Magazine website and it can be found here.
I’ve never been a huge fan of oatmeal chocolate chip cookies (with the exception of my friend’s mom’s cookies) so I was a little hesitant. But I knew it’d have some health benefits to use the oats so I just went for it. Also, since I need to substitute eggs, I used the flaxseed egg instead. It worked just fine!
Here’s the original recipe, with my substitutions included:
Avocado Chocolate Chip Cookies
1 Hass avocado (4 1⁄2 ounces)
1⁄2 cup (1 stick) unsalted butter, at room temperature (I used naturally salted butter and it worked well)
1 1⁄2 cups dark brown sugar (I used light brown sugar instead)
2 large eggs, at room temperature (2 tablespoons ground flaxseed, 5 tablespoons water for flaxseed egg)
2 teaspoons pure vanilla extract (I used imitation vanilla)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt (I used sea salt)
1⁄2 teaspoon baking powder
1 1⁄2 cups old-fashioned rolled oats (I reduced it to 1 cup)
1 3/4 cups semisweet chocolate chips (I used 1 cup instead)
First things first, don’t preheat the oven. You’ll want to refrigerate the dough for an hour beforehand. If using the flaxseed egg, I suggest making that first so it can sit while you mix the first part of the ingredients. I put the avocado (minus the skin and heart) in my Kitchenaid first so I could smooth it out. Then, I added butter and sugar and blended until smooth. After that, I added my flaxseed egg and vanilla. Once this was nicely blended, I added the flour, baking soda, baking powder, and salt. Then I added the oats and the chocolate chips. Lastly, I set the bowl in the fridge for an hour.
Bake at 325 for 18 to 20 minutes. I used my Pampered Chef stoneware and set them for 20 minutes. I was a little nervous to try them because they didn’t have that same delicious smell of regular chocolate chip cookies when in the mixer, but they did smell good when baking. They were worth a try because I was so impressed with them that I had to refrain from eating them all! So, if you’re looking for a new recipe, I strongly suggest giving them a try. 🙂