For most of my life, until recently, I have had a love / hate relationship with cookies. I would love to eat them, but would hate the weight gain they would cause. As I became successful in transforming many savory recipes to be healthier, I knew it was time for me to conquer the cookie. As I started to think about all of the processed ingredients in store-bought cookies, I knew I needed to figure out how to transform my favorite dessert with ingredients I can spell while making sure my journey stays on the right course.
For most of my adult life, I never considered myself a baker. That was always my husband’s speciality as he prided himself on making amazingly decorated birthday cakes for our children while being the only person in his entire family who is able to replicate his grandmother’s famous old-fashioned cream pie (not a healthy recipe).
I believe the coconut oil craze inspired me to try baking in the first place. After seeing all of the many ways coconut oil promotes weight loss and health, I knew I needed to figure out ways to add this in my diet. I tried to use it in savory dishes, but the taste of the coconut was too overpowering. However, for baking, I imagined the coconut flavor would make a great compliment to cookie recipes.
Benefits of Coconut Oil (Dr. Axe – pinterest.com)
Without further adieu, I am going to share a few simple ingredient replacements on recipes I have found on the internet, in cookbooks, and on the back of chocolate and other flavored chips.
- I use coconut oil (or avocado) instead of butter (this works great for chocolate chip cookies).
- I used mashed banana or applesauce to replace butter or fat (if I want to make a lower fat cookie).
- I use white/whole wheat flour instead of white flour.
- I use pink Himalayan salt instead of white salt
- I use coconut sugar or cane sugar instead of white sugar and limit the amount of sugar I use. I tend to compare recipes online to assess how low I can go with the sugar.
- I use dark chocolate chips as they are rich in antioxidants.
- If my chocolate chips are large, I use less of them and roughly chop them before mixing them in the batter.
- I measure the amount of batter in each cookie with a 1 tablespoon scoop for small cookies or 2 tablespoon scoop for large cookies.
I am thrilled I found a way to incorporate cookies in my diet as I admittedly have one heck of a sweet tooth! Over the summer, we loved bringing them on our camping and road trips. Family and friends who tasted my cookies thought they were delicious. When I told them they had healthier ingredients, that was an added bonus.
Just because we are going through a transformation journey, there is no reason we should be deprived of treats in moderation. We should all be satisfying our inner cookie monster once in a while!
Since I am very new to this, I am hoping our readers will share their favorite healthy baking tips and recipes in the comment section…
Toll House recipe with white and chocolate chips