Oatmeal Chocolate Chip Cookies with a Healthy Twist

This weekend I had an abundance of avocados on hand and what with the heat wave and all I decided baking cookies would be a brilliant idea. Avocados are not a fruit (yes, fruit) people generally associate with cookies, however they can be used to substitute part of the butter in cookie recipes. It sounds weird, but trust me everything turns out just fine in the end.
So why bother with the avocado at all? Avocado contains 75% less calories and fat than butter. While avocados are generally considered to be rich in fats, they contain monounsaturated fats and no cholesterol. Diets rich in monounsaturated fatty acids have been found to lower LDL cholesterol (“bad” cholesterol), total cholesterol, and triglycerides (basically fat) and increase HDL (“good”) cholesterol in the blood for patients with elevated cholesterol (hypercholesterolemia) (source). It has also been suggested that avocados may help to prevent cancer (source). Avocados are also rich in vitamins and minerals like B vitamins, folate, and potassium.
Here is a chart comparing 1/4 of a cup unsalted butter with 1/4 cup mashed avocado:

Chart from: http://www.fitsugar.com/Substitute-Butter-Avocado-When-Baking-8199268

Are you convinced yet? That’s ok time for some pictures.

 Set the oven for 375F and gather all your ingredients

Cream together the butter and sugars. Mash up half a cup of avocado and add it to the bowl. Gently beat in the avocado until blended.

Trust me, it turns out much more yummy than it looks.

Add the eggs and vanilla and mix. Add in the flour, baking soda and salt slowly until it is all mixed in. Next it’s time to stir in the oats.

Fold in the chocolate chips

Spoon onto a baking sheet. Bake 10-15 minutes or until lightly golden and crispy.

With respect to the oats, I really think that Quaker’s Old-Fashioned quick-cooking (but not instant) oatmeal is the best. I used Coach’s Oats here and was not as pleased with the result. I’ve been told, however, that Coach’s Oats makes some kick ass oatmeal. I think the rolled oats or Quaker’s gives a less grainy cookie in the end.

Here’s the recipe from London Foodie in NY

Oatmeal chocolate chip cookies (with avocado)

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 1/2 cup peeled, mashed avocado (around 1/2 an avocado)
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups rolled oats
• 1/2 cup shredded coconut (optional)
• 6 oz chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Heat oven to 375 F
2. Beat butter until smooth, add sugars and beat until light and fluffy.
3. Beat in avocado until blended
4. Add egg and vanilla and mix thoroughly
5. Add flour, baking soda and salt and mix well.
6. Stir in the oats and coconut.
7. Fold in chocolate chips and walnuts.
8. Drop tablespoon-sized balls onto a baking sheet. Bake 10-15 minutes or until lightly golden and crispy.

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Ever want to look up nutritional information about foods like fruits and vegetables? Search the USDA National Nutrient Database for free: http://www.nal.usda.gov/fnic/foodcomp/search/