There is nothing a healthy living blogger enjoys more than substitution. We’re always in search of the next “big thing” in the world of healthy cooking substitutions. Sometimes, I actually wake up in the middle of the night with wacky ideas of potential food replacements for my next recipe.
So, when I saw this infographic on Pinterest a few days ago, the mad cooking scientist in me literally giggled with glee:
Not only does this handy-dandy substitution cheat sheet provide an exhaustive list of options, but also it tells you what recipes to use the replacements foods in and how they will help improve the health factor of your sweet treats.
Since I’m always on the hunt for these types of things, I was pretty familiar with most of them, but my eyes zeroed in on one: avocados. I’ve written about my love for avocados before and have never been afraid to experiment with them. But replace butter with avocados…in a sweet dish. Now, that’s just crazy right?
Awhile back I saw a recipe on Christine’s blog for delicious-looking Dark Chocolate Avocado Truffles, so I knew it could be done successfully.
Source: Apple of My Eye
Last night, I rolled up my sleeves in the kitchen and got to work creating my Double Dark Chocolate Avocado cookies, once again using Baker Bettie’s Cookie Science to help me fill in the blanks. I settled upon a recipe which utilized equal parts of avocado and greek yogurt to replace the butter (good fat AND protein, you’re welcome) and a whole lot of dark chocolate (yep, let’s top it all off with antioxidants). The result was an oober-chocolatey brownie-like cookie that may satisfy my chocolate cravings for two weeks.
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1¼ tsp kosher salt
- 1/2 cup Dark Chocoalte Cocoa Powder
- 1 avocado mashed (should come out to approximately 1/2 cup)
- 1/2 cup lowfat or fat free greek yoguft
- ¼ cup granulated sugar
- 1 cup dark brown sugar
- 1 egg
- 1 to 1 1/2 cups dark chocolate chips
- Preheat oven to 350 degrees and line baking sheet with foil.
- Combine the flour, baking soda,baking powder, cocoa powder and salt in a medium bowl.
- Mash avocado in large bowl until no chunks are present. Suggest using potato masher if you have one on hand.
- Place avocado, greek yogurt, brown sugar and white sugar in a large bowl. Use a stand mixer or hand mixer to beat until combined. Add egg.
- Gradually add the dry ingredients into the wet ingredients until all are incorporated. Batter will be moist.
- Gently fold in chocolate chips.
- Drop 6 tsp size balls onto each cookie sheet. (if necessary, bake in batches)
- Bake for 15-18 minutes, until edges are slightly browned. (be sure to check on them after about 10 minutes, as ovens vary)
- Place the cookies on cooling rack or parchment paper to cool for 5 to 10 minutes.
As far as taste goes, these things were off the charts. If I’m being honest, looks-wise, they could use a little help. The dark chocolate cocoa creates a VERY deep brown color.
But this cookie is the epitome of that age-old lesson, “Don’t judge a book by it’s cover.” The chocolate flavor explodes in every single bite, and when you bite into one of those dark chocolate chips…well that’s just sinful.
Only it’s actually pretty damn healthy (for a cookie).
There was certainly a lot of skepticism over these cookies in the house last night. Even my clean-up crew was out of commission, planting himself on the couch as I baked, instead of next to me waiting for morsels to drop like he usually does.
(He was actually a little under-the-weather. Apparently, eating grass and sticks all day can sometimes be hard on your stomach.)
But, in the end, my Dark Chocolate Avocado Cookie prevailed! As long as you’re up for a more cake-like cookie, I promise that these cookies won’t disappoint.
And they’re even better dipped in milk.
Next time I make them, I’m going to add some mint extract to see if I can recreate the timeless flavor of the Thin Mint Girl Scout Cookies. If you want something a little less chocolatey, feel free to use semi-sweet chocolate in place of the dark chocolate cocoa powder and chips.
Since you’re probably somewhat curious about how it went down in the kitchen, here are the highlights:
The mess after these cookies was off the charts! I’ll spare you the picture.
A Sometimes Healthy Kickboxing Workout
Now, as promised, to keep things Sometimes Healthy, here’s a workout to compliment these delicious healthified cookies.
I mentioned on Wednesday that my kickboxing post has been very popular on Pinterest, so back by popular demand, I bring you another kickboxing workout for your weekend pleasure! This new workout features more combinations and a couple of more advanced moves. Feel free to email me with questions.
As always, reference this article for the basics.
- To see how to do a jump kick, watch this quick video; if you can’t do the jump kick, simply modify with a knee/kick
- For the double roundhouse, your foot shouldn’t touch the ground in between the 2 kicks on each side(engages your abs)
Remember that it’s important to master the mechanics of each move not only to prevent injury, but also to ensure that you’re getting the best workout possible. Punch hard. Punch fast and burn more calories. Stay light on your feet and don’t stiffen up.
Since it’s hard to motivate one’s self to punch in the air sans music, here are some suggestions of fast-paced fierce songs to blast during this workout:
- Avicii “Wake Me Up”
- Fort Minor “Remember the Name”
- Paramore “Still Into You”
- Fall Out Boy “My Songs Know What You Did in the Dark”
- Kanye West and JAY Z “No Church in the Wild”
- Survivor “Eye of the Tiger”
Your eyes are not mistaken. I threw in Rocky at the end. Couldn’t help myself.
I suggest printing out this workout, reviewing the moves for a couple of minutes and then unleashing your crazy.
And with that wise advice, I’m off to study the skeletal and muscular systems. Don’t be jealous.