Wow! This post has been way long overdue. I hate neglecting my blog, but hopefully after these hectic times of college applications; opening a brand new and exciting chapter in life, I can blog more regularly!
As a promise to some of my readers, I am posting an update on the re-trial of my avocado chocolate chip cookies (post here: http://obsessivenutritioncompulsive.wordpress.com/2013/11/25/avocado-chocolate-chip-cookies-dairy-free-egg-free-and-low-sugar/ )
These are the bounties (yeah, right) of my attempt in creating a low-calorie, low-sugar, super healthy avocado chocolate chip cookies. I would say I had been successful!
Here are my cookies:
Very different in appearance from my previous ones… which were 150+ calories per serve! And were at least 80% refined wheat flour.
My new cookies are much lighter, half the calories of my previous cookies – around 57 calories per cookies. Still quite high calories for a cookie, but super healthy! Absolutely good for your health, albeit having had a small bit of sugar added.
It’s always so frustrating when manufacturers market cookies i.e. oatmeal, raisins or bran/fruity muffins as healthy. How the heck is having a tablespoon of butter and sugar every morning healthy??
Sugar and butter might give you energy, but they go a short way in helping kids grow or reward your body with nutritious vitamins.
(Although some refined carbohydrates i.e. white rice (if you can’t avoid refined rice, choose long grain/basmati which is lower in GI) have been found to give better absorption of minerals like iron or vitamin B’s due to lower levels of phytic acid)
I made three kinds of the same cookies.
Two different flavours – chocolate chip avocado, carrot avocado. The third kind emerged as I left the cookies for a prolonged period of time in the oven…
I would recommend baking the cookies for only until they turn brown at the bottom, and not at the top. They might look undercooked, but taste so much softer and moist that way (moist cookies??).
That’s what’s great about baking – if you want the flavours to shine through you have to put copious amounts of the thing in there. That’s why baked goods can be easily ‘healthied-up’ with veggies like zucchini, carrots, spinach, beetroot, potatoes, and even quinoa or avocado without tasting ‘healthy’ or ‘gross’ as most people would call it.
1 Hass avocado (4 1⁄2 ounces)
1/2 cup coconut oil/butter*
1 cup dark brown sugar (basically half of what the original recipe called for)
2 tbsp ground flax seeds soaked in 3 tbsp water (or 2 eggs)
2 cups mixed grain flour**
1 teaspoon baking soda
1 teaspoon coarse salt
1⁄2 teaspoon baking powder
2 teaspoons pure vanilla extract
1 cup old-fashioned rolled oats
1/2 cup semisweet chocolate chips (I used cacao nibs and goji berries)
1 cup grated carrots
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.
Add the flax mixture one tbsp at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt, and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Using a 2-tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2 1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough. You will bake 3 baking sheets total.
Serve the cookies immediately or store in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.
I bought the small individual 1 kg packs that they (the Indian store) made up from the huge bags (how handy!) so I don’t know the exact mix of flour.
Although I remember that it had some corn, soy, wheat, etc. (much like on the label here) which also includes oats, barley, chana dal and ragi.
Anyway, very off topic…
So instead of using whole flax seeds, this time I ground the seeds up (whole are cheaper than meal haha) and soaked them in some water. The result was a slimy mixture, that very closely resembled the texture of eggs! Other than this one benefit, whole seeds i.e. with chia or flax lasts longer than their ground up counterparts due to the fact that seeds are not as exposed to the external environment as meals (will not be as easily oxidized).
Just a random note: Flax as egg replacements are lower in calorie 😉 But obviously eggs do also bring extra nutritional qualities without the phytic (it’s a war of two fats – omega 6 and 3!!)
This is how thin you should make them if you want the ‘lighter’ kinds (rather than the super dense ones I made the first time).
THE TASTE: Unfortunately, I must admit that the previous cookies were tastier than the ones I made this time. The inside was moister and that’s about it. The flavours are similar though. I just love how little sugar is in each cookies yet the vanilla and perhaps the wholegrain flours themselves help bring out that sweet taste in them.
What I can try now (another re-trial) is to not bake them very long, and maybe slightly lower heat to obtain the moistness??
Overall, a pretty successful healthy-baking experiment! 🙂
Any tips for improving these?? And anything I’m doing wrong?? Do I need to add more sugar? I’m open for anything.
And happy New Year!