Melt contains virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been linked to obesity, heart disease, etc. Melt also has 50% of the saturated fat and fewer calories than butter. Be sure to check out Melt’s website for more facts, great recipes, and to find out where you can purchase Melt.
A few weeks ago, I was contacted by Melanie over at Melt. I had commented on I Can Cook That’s recipe for Skinny Pumpkin Cookies, where she had used Melt. I previously had not heard of Melt, but was very intrigued by it. Any way to bake with less guilt has my name all over it! So when Melanie wanted to know if I would like to review the product, I was thrilled! A few days later I received 2 containers in the mail, and I set to work immediately.
In case you have not heard of Melt before this is what it is; Melt is a butter substitute that is a rich source of medium chain fatty acids (the “good” fats) that your body burns as energy instead of storing as fat, thereby boosting metabolism. Each organic ingredient in Melt has been carefully chosen so that Melt tastes delicious and supports healthy weight when replacing other fats in your daily diet. It’s also organic, gluten-free, cholesterol free, carb free, soy free, trans fat free and certified kosher.
A perfect opportunity presented itself to use Melt when my parents came to visit. My Dad is a sucker for Chocolate Chip Cookies. We have been making the same recipe since I was a very small child. I wanted to branch out and try something new. I had my eye on this recipe by Annie’s Eats. What better time to give it a try. I have since tried this with regular butter as well. I can honestly say, I prefer the ones made with Melt. I think they were softer and chewier for longer, and they seemed to bake up better for me. And the true tester, my Dad, thought they were great! This will be the true test if he actually reads my blog 🙂 I am sure I will hear about trying to trick him!
I have since used Melt in a recipe for Blondies (sorry forgot pics, so I won’t be posting those), as well as savory dishes where I would normally use a little butter. This weekend I had it on a piece of toast, and it was delicious. To be fair, I never use real butter on toast, I always use Country Crock Spread. I still have a little bit of Melt left, and I am currently trying to figure out how I can have it survive the move to Colorado. I don’t want to lose it!
Thank you Melt for the opportunity to try this product. I really was impressed, and recommend it to anyone!
Thick and Chewy Chocolate Chip Cookies
Adapted from Annie’s Eats
2 cups plus 2 Tbls flour
½ tsp baking soda
½ tsp salt
12 Tbls Melt, melted and cooled until warm
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven 325°.
Combine dry ingredients together; set aside. Mix butter and sugars until combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat until just combined. Stir in chocolate chips by hand.
Roll about ½ cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets for a few minutes. Transfer to a wire rack to cool.