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Butterless Chocolate Chip Cookies

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 24

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) Green Giant™ Veggie Blend-Ins™ 100% 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
90
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
80mg
80%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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