That's The Way The Cookie Crumbles...

But it doesn't have to be!  Your probably still waddling after the large consumption of Thanksgiving treats... and now you need to prepare for National Cookie Day (Dec 4)!  In an attempt to help lessen the impact of the seasonal bulge, I'd like to offer you some healthier baking substitutions this cookie season. (National Cookie Month is October... but who ever heard of cookies in October?!?  It is clearly supposed to be in December!)

Flour Substitutes (for 1 cup) -

    Increase the nutrients and fiber:

    1/2 cup Whole Wheat Flour mixed with 1/2 cup White Flour

    Go Gluten Free:

    1/3 cup Rice Flour + 1/3 cup Millet Flour + 1/3 cup Almond Meal

    

    Low Carb / Calorie and high in Fiber:

    1 cup Black Bean Puree                                                                          

Sweetener Substitutes (for 1 cup) -

    Reduce Sugar content by Half:

    1 cup Unsweetened Apple Sauce

    Reduce the Calories by 400 Calories per cup:

    1/2 cup Sugar + 1/2 Tbs Vanilla Extract

    No Brown Sugar?...

    1 cup White Sugar + 2 Tbl Molasses = Light Brown Sugar

    1 cup White Sugar + 3 Tbl Molasses = Dark Brown Sugar

    Ran Out of Confectioners Sugar?...

    1 cup White Sugar + 1 Tbl Cornstarch... process in food processor until powdery

Fat Substitutes (for 1 cup) -

    Butter:

    Reduce the Fat and Calories by half:

    1 cup Mashed Avocado (this will tint your recipe slightly green)

    1 cup Mashed Bananas

    Oil:

    1 cup Stiffly Beaten Egg Whites

    1 cup Greek Yogurt

Dairy Substitutes (for 1 cup) -

     Heavy Cream:

     Cut Calories and Fat:

     1 cup Evaporated Milk       

     Buttermilk:

     1 cup Milk + 1 Tbl Lemon Juice OR Vinegar

Leavener Substitutes (for 1 tsp) -

     Baking Powder:

     1/3 tsp Baking Soda + 1/2 tsp Cream of Tartar

     Baking Soda:

     2 tsp Baking Soda and Omit the Salt from the recipe

     Cream of Tartar:

     1 tsp Lemon Juice

Sweet Specials