Red Velvet White Chocolate Chip Cookies
This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
I’ve been wanting to make red velvet cookies all month, and I figured there’s no time to wait, why not make them today, on New Year’s Eve! So today I made these beautiful and super easy red velvet white chocolate chip cookies with cake mix. And since my diet starts again in two days, I figured I might as well try and make these healthy. So I replaced the oil and eggs in this recipe with a healthier fat, pureed avocados.
I’ve tried baking with avocados before, in brownies, and the results were amazing. However I never thought to bake with avocados in other recipes, like cookies, cakes or breads. But you can actually cook with avocados in pretty much any dessert recipe. Just replace the butter or oil in your recipe with purred avocados. Your baked goodies will be moister, richer and healthier!
You can also enter the Avocados from Mexico’s Better Baking Sweepstakes right now for a chance to win some pretty fabulous prizes! The grand prize winner is a (1) $2,500 iCard Gift Card, the 2nd place prize is (10) iCard Gift Card, and the 3rd place prize is (500) $25 iCard Gift Card.
So hurry on over to Avocado’s of Mexico’s Facebook page and enter now! It’s the last day!
Yield: Serves 6
Red Velvet White Chocolate Chip Cookies
5.00 stars (1 reviews)
Loading...Ingredients:
1 box red velvet cake mix
2 cups avocado puree or the puree from 2 medium avocados
1/4 cup water or milk
2 cups white chocolate chips
Directions:
Preheat oven to 350°. Either puree avocado in a food process or blender with milk or water, or mash in a large bowl until smooth. Add cake mix and mix very well.
Spoon cookie dough by the tablespoon onto a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until set. Let cool 5 minutes on cookie sheet before transferring to cooling rack to cool completely.
