Paula Dean's Broken Heart

All this talk about fat and no body is doing a damn thing about it. Grease, oil, fat, cream, sugar, lard, butter. Butter? Why even use it? I mean, it tastes good, I guess. But it isn't necessary. I think if you are using butter, at least using a lot of it, it means whatever you cooked's flavor needs to be masked by butter. Or you cooked it without flavor entirely. People are lazy if you haven't noticed. And no offense Paula Dean, but butter is completely unnecessary as a flavor, a cooking tool sure, it will brown and crisp your bread faster but not much more. I think I'm making my point here.

Alternatives are a smart man's gold. Gold that won't make you fat. When baking (especially cookies), apple sauce, zucchini and avocados are all great butter substitutes. I personally have the most experience with avocados. They are the most delicious pre-baking. Before attempting a cookie recipe, please research the ratio of your substitute. Avocado is 1:1, or you replace the butter with the same amount of avocado (1 cup of butter=1 cup avocado). Do everything else as normal.

Butter makes cookies flatten and spread out when baking, then crumble afterwards, but avocados have a different texture, they will bake fluffy and exactly how you put them on the baking sheet. Also, the cookies will be a more cookie/cake like texture. They are softer and don't crumble.

The avocado flavor bakes out for all you scaredy cats, but the cookies will be tinted green.

(I wish I hadn't forgotten to take a cleaner picture- there was a sticking to the baking sheet problem.)