By Lindsay Geller
Regina George thought that butter was a carb. Paula Deen thinks that butter is everything. I think that butter is just a six letter word for avocado. No, I didn’t just have a seizure over my keyboard; you really can replace butter with avocado in many baking recipes. Although some people prefer avocado in salads and wraps, my favorite avocado dish is a big plate of vegan chocolate chip cookies.
Avocados are the perfect butter replacement because of their similar fat content, making it an easy swap. One cup of butter can be switched out for one cup of mashed avocado, and only your body is the wiser (and happier). Although the fat content of avocado and butter are similar, the type of fat is not. Avocados are chock full of healthy, monounsaturated fats and butter is full of saturated and trans fats. Your taste buds won’t know the difference, but your body certainly will.
Before discovering this trick, one of my biggest baking obstacles was trying to “veganize” recipes that called for butter. Besides being vegan, I’m also a total health freak so vegan butter alternatives have never been my go-to solution. (I mean no disrespect to Earth Balance or the like; it’s just not my thing.) I choose the natural option whenever possible, so integrating avocado into my baking was a no brainer.
Not only is this replacement practical, it is also delicious. I made vegan chocolate chip cookies for my family, never letting on about my secret ingredient. Even my junk food worshiping younger sister loved them. When I finally did reveal the star of my recipe, they could not believe it. The flour (either whole wheat or oat) disguises the green color of the avocado, enabling these cookies to be unleashed upon an unsuspecting world.
And the avocado train doesn’t just stop at cookies. It can be substituted for butter in pretty much any kind of baked good, like brownies, muffins, and cakes. Here are a couple of my favorite avocado packed recipes:
So tell me, how do you avocado?