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Butterless Chocolate Chip Cookies

  • Prep 30 min
  • Total 45 min
  • Servings 24
  • Save
    58
  • Pinterest
    3
  • Print
    14
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    2
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    1

These chocolate chip cookies swap butter for a surprise, better-for-you ingredient. MORE + LESS -

Ingredients

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

Steps

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  • 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 Facts

Serving Size: 1 Cookie
Calories from Fat
20
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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