By now you know about my deep-rooted love of all things oatmeal chocolate chip cookie… So when my friend Lauren sent me the recipe for these healthier oatmeal chocolate chip cookies I had to try them. I thought I’d do a little experimenting and see if I could make them even better and healify them a little more by replacing some of the butter with….wait for it…avocado. Now some of you may think I’m crazy at this point but avocado is actually a great substitute for butter in a lot of baking, especially cookies. And don’t worry, no they don’t look green and they don’t taste like avocado. Not even a teensy-tiny bit. My mom hates avocados (crazy lady!) and she loved these cookies.
They are also made with whole wheat flour and a lot of oats! With just 1/4 cup butter and 2/3 cup brown sugar in the whole recipe (makes about 3 dozen cookies) they are pretty dang good and filled with fiber from the oats and whole wheat flour along with some heart-healthy fats from the avocado. Of course I had to add chocolate chips too. I actually thought they were a little heavy on the chocolate chips (which is probably the first time I’ve ever said that about chocolate in my life) so next time I’ll probably only put about 1 1/2 cups of chocolate chips. Trust me on this one and try them out. You’ll love them and they are a great treat that you can feel a little better about indulging in than your typical chocolate chip cookie.
Don’t worry I’ve already eaten….3…4…well it’s not really important. Bon appetit!
Healthier Oatmeal Chocolate Chip Cookies
- 1/4 cup butter, at room temperature
- 1/2 cup avocado, mashed
- 3/4 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 3 cup of oats
- 1 cup of whole-wheat flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1-1/2 – 2 cups chocolate chips
- Preheat oven to 350 degrees
- Cream together the butter, sugar and egg. Add the rest of the ingredients and mix well.
- Place 1-inch sized balls of dough on a greased cookie sheet and
- Bake at 350 for 12-15 minutes