Baking: Make Your Cookies Healthier
December 17, 2012
The past few blog entries have been for healthier cookie recipes, but today’s blog is a little different – how to make your cookie baking healthier, in general. These tips can be applied to any recipe.
- Exchange a heart-healthy oil for some of the butter and/or shortening. Every tablespoon of butter that is exchanged for a heart-healthy oil means there are 5 grams less saturated fat in your batch of cookies!
- Downside: Unfortunately, using heart-healthy oil might cause your cookies to dry out more quickly. So if you decide to utilize this tip, make sure to store any cookies not eaten immediately in an airtight container.
- Use whole-wheat flour instead of all-purpose flour, thereby adding fiber to your diet.
- Downside: Using whole-wheat flour will introduce a “wheat-y” taste to your cookies. To accustom yourself to this new taste, it is recommended that you begin by only replacing some of the flour with whole-wheat flour, initially.
- Consider substitutions for some of the less healthy ingredients, such as sugar and heavy cream.
- Avoid artificial ingredients, and limit the amount of salt in your cookies (no more than 1/2 teaspoon per batch).
- Add chopped nuts for additional protein, texture, and flavor.
From → Eating Healthy