You Heart What You Eat: Chocolate Chip Cookie Goodness
Steamboat Springs — Okay, I’ll confess, my biggest weakness has always been the humble chocolate chip cookie. You can ask my husband, but it’s pretty safe to say that any peace offering in our house is usually exchanged through this dangerously addicting treat. However, over the years I’ve altered some of the ingredients sneaking healthier options without compromising taste. Thus far, no one that has crossed our threshold have noticed much of a difference and are usually pretty surprised when they hear my secret ingredients.
The biggest jaw-dropper is usually the avocado. This high good fat fruit can replace up to 50% of the butter called for in most cake and cookie recipes. And what’s better is that the fats in avocados are good at keeping your cholesterol and sodium levels at bay since it’s taking the place of butter and shortening high in saturated fats.
Next I swap out the white and brown sugars for applesauce, date sugar and a little bit of honey. Applesauce and honey have a natural sweetness that can be used interchangeably for white sugar in most baked desserts. And date sugar is basically just dried dates ground up into a fine powder substituting the molasses-like flavor found in brown sugar. Lastly, I doctor up my flour a bit. Including almond meal, which can replace up to 40% of your flour in a baked dish, I throw in a healthy dose of ground flaxseed. Both provide a natural-oil maintaining a moist cookie and complimenting the sweetness with a pinch of nutty flavoring.
Below is my tried and true recipe. This healthy upgrade is a family favorite in our house and will hopefully be a great addition to yours!
Chocolate Chip Cookie Goodness (adjusted for high altitude)
- 1 stick of butter (refrigerated) 1⁄2 ripe avocado
- 1 cup applesauce
- 1⁄2 cup date sugar
- 1 1⁄2 tbs. honey
- 3 eggs
- 1 tsp. vanilla
- 1⁄4 cup ground flaxseed
- 1 cup almond meal
- 1 tsp. salt
- 1⁄2 tsp. + 1 pinch baking soda
- 1 1⁄2 cups flour (3⁄4 cup whole wheat, 3⁄4 white)
- 2 cups chocolate chips
Beat butter, avocado, applesauce, date sugar and honey until a nice whipped consistency has formed (approx. 3-4 minutes). Next, fold in the eggs and vanilla. In a separate bowl, combine the dry ingredients and mix them into the butter-batter until just combined (do not over mix). Lastly, fold in your chocolate chips and spoon onto an ungreased cookie sheet baking at 390 degrees for 7-9 minutes.
Let cool a moment before transferring to a cooling rack. Enjoy!
You Heart What You Eat is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs, should be directed to Tera Johnson-Swartz via email at email@example.com.
Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children and couldn’t imagine living a better life outside the city limits of Steamboat Springs.
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