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Butterless Chocolate Chip Cookies

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 24
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These chocolate chip cookies swap butter for a surprise, better-for-you ingredient.

Ingredients

1
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1
pouch (4 oz) butternut squash purée
1
egg

Directions

  • 1 Make cookies as directed on cookie mix pouch following directions for larger cookies--except substitute squash purée for the butter.

Expert Tips

Store cookies in resealable food-storage plastic bag or airtight container at room temperature up to 1 week or in freezer up to 3 months.

Stir 1/2 cup coarsely chopped walnuts or pecans into the dough.

You can also make the cookies with 1/4 cup butter and the pouch of squash purée for a more crisp result.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
5.1
Calories from Fat
20
% Daily Value
Total Fat
0.2g
0%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
7.8mg
3%
Sodium
3.1mg
0%
Total Carbohydrate
0.6g
0%
Dietary Fiber
0.1g
0%
Sugars
0.1g
Protein
0.3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
1.70%
2%
Calcium
0.30%
0%
Iron
0.40%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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