Tips To Prepare Healthy Chocolate Cookies
Umm, just that thought of a deliciously moist soft chocolaty cookie is enough to give a person serious hunger pangs but we know that it isn’t healthy. Think about it, everybody loves chocolate and a deliciously soft gooey chocolate cookie is like a wonderful snack but a single cookie can contain almost a quarter of your daily calorie intake. All that sugar, butter, refined flour and chocolate is definitely going to accumulate on our hips in the form of fat and it’s not really worth it. Does that mean you have to give up your favorite snack? Not at all, it just means you have to learn how to prepare a healthier version of chocolate cookies.
Make Healthy Chocolate Cookies the Easy Way
A traditional cookie recipe will contain refined white flour, white sugar, butter, preservatives, sweetened chocolate, essences, flavoring and hydrogenated shortening to add taste and texture to the cookie. These ingredients are definitely not good for you especially if you consume them in excess. There are many recipes online that you can refer to but I suggest you take your favorite chocolate cookie recipe and convert it into a healthier version. A few tips to prepare healthy chocolate cookies are as follows-
Replace the white refined flour
Using 100% whole wheat flour instead of white flour does not really affect the taste of the cookie. Whole wheat flour also contains more gluten that white refined flour. The increased gluten content will also produce a very smooth cookie. For gluten-intolerant consumers, wheat flour is anathema. As a result, they substitute wehat flour with a range of healthy flours that are tasty as well. If you want a gluten-free version, replace the flour with almond meal, tapioca flour, buckwheat flour, potato flour, sorghum flour and brown rice flour which are very healthy and delicious.
Cut out the white sugar
Cookies taste just as well with natural or artificial sugar substitutes. For example, cooks do use Splenda, NutraSweet or Sweet n” Low which are synthetic sugar substitutes in their healthy chocolate cookie recipes. You can also use sucanat which is a variety of evaporated sugar cane juice, honey, fruit juice, maple syrup, stevia, molasses, agave nectar etc in your chocolate cookie recipes. However, these alternate sweeteners may affect the taste, texture and consistency of the cookie, Sugar is a solid, but using liquid sweeteners like sucanat, fruit juice and honey will alter the texture of the baked product. You should watch the baking time very carefully when you use other forms of sugar.
Cut out the Butter
It’s very difficult to find a good butter substitute for the butter used in cookies. I suggest you use vegetable oil, olive oil, applesauce, or prune puree in equal amounts to provide the texture and taste of butter. You can also use butter-flavored Crisco or soy-free vegetable shortening made by companies like Earth Balance and Spectrum Organics. Most chefs recommend the use of canola oil due to its neutral taste. They also recommend a mix of canola oil with non-fat yoghurt and buttermilk to provide the same moist as that of butter.
Using whole wheat flour is a wonderful way to add fiber to cookie, but you can also add a teaspoon of ground flaxseed meal or oats to the cookie dough to add fiber. Flaxseeds also contain a very high amount of ALA which is linked to cardiovascular health.
Reduce the eggs
Vegetarians replace the eggs completely with other binding agents but its not really necessary. Egg yolks contain a large amount of vital nutrients. Instead of cutting out eggs completely, its better idea to use organic eggs from vegetarian hens reared on a natural pasture. These eggs are free of chemicals and are really nutritious for the human body.
With these tips, you should be able to convert your favorite chocolate cookie recipe into a low-fat, low sugar, healthy chocolate cookie recipe.
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