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Chocolate Fudgy Trick & Treat Cookie

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The Cooking Cardiologist Dr. Richard Collins shows us how to make a Chocolate Fudgy Trick & Treat Cookie.

It’s Halloween time and this cookie is both a trick and a treat. The trick: the cookie is made with vegetables that replace the oil and the butter. The treat: a rich chocolate fudgy cookie. Serve these to your children, but don’t tell them there are vegetables in the cookie. The cookies are truly a surprise. You cannot taste the avocado or zucchini. The avocado provides the good fat and the zucchini provides texture and moisture. Need a gluten free version? No problem. Cup 4 Cup gluten-free flour works well too. Enjoy.

Ingredients:

1 ripe avocado

½ cup peeled, coarse chopped zucchini

1 egg

1t vanilla

1T water

¼ cup sugar

¼ cup brown sugar

½ cup unsweetened cocoa

1/3 cup flour or substitute Cup 4 Cup, gluten-free flour, Williams-Sonoma

1/2t baking soda

2-ounces semi-sweet 60% dark chocolate, chopped

Preheat oven to 350 0 F. In a blender, add the avocado, zucchini, egg and vanilla. Blend until smooth. Add to a medium bowl. Add the water to the blender to help remove the remaining avocado. Add to the bowl. In a separate bowl, combine all dry ingredients: sugars, cocoa, flour and baking soda. Add the wet ingredients to the dry ingredients. Mix until combined. Add the chopped chocolate.

Using an ice cream scoop (see size below), form balls of cookie dough and place on a non-stick cookie sheet or parchment paper, which is the preferred method. Slightly flatten each cookie. Bake for 8-10 minutes until center is firm. Do not over bake. The cookie should be soft, chewy and gooey. Remove and cool. Cookies are best served warm.

Makes 12 cookies using approximately a 2-inch ice cream scoop or 24 using a 1-inch scoop (calories are reduced by ½).

Preparation: easy. Makes 12 cookies. Serving size: 1 cookie.

Nutritional Facts for the larger cookie: Calories: 120, Total Fat: 5 g, Saturated Fat: 2 g, Trans fat: 0 g, Cholesterol: 15 mg, Sodium: 65 mg, Carbohydrate: 18 g, Fiber: 3 g, Protein: 2 g.

Diabetic Exchanges: 1 Starch, 1 Fat

 

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