For National Cookie Day: Hacks For Making Healthier Cookies - Page 5

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It’s National Cookie Day! So pop into your favorite cookie shop and I bet you might receive a free treat or at least a discount. In fact, all US Double Tree locations are giving out their signature warm cookies in the lobby, to guests and non-guests, along with cocktail pairing guides. There’s something primal in all of us that just loves a cookie. Maybe it’s because our mothers used to bake them, letting the scent of sugar and flour waft through the home, for special occasions. Perhaps it’s because we got cookies when we did well at recitals or in soccer games. Or, maybe it’s because the word “cookie” is just so cute—we often refer to our loved ones as “cookie,” “muffin,” and other baked goods. No matter what it is, it’s hard not to smile when you get a cookie. However, sometimes, you accidentally down a whole plate or sleeve of cookies, don’t you? And you don’t feel great about that, do you? That’s okay. For National Cookie Day, here are hacks to make healthier cookies.

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Add black beans to chocolate goods

Unseasoned black beans won’t alter the flavor of baked chocolate goods like chocolate chunk cookies or brownies but they will add fiber and protein, helping you feel satisfied after fewer cookies.

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Sprinkle in chia seeds

Chia seeds boast antioxidants, fiber, protein, and omega-3 fatty acids. When soaked in water, they can actually add to that decadent gooey texture you want in cookies. Mix a tablespoon or two into your favorite recipe.

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Go flour-less

You can always go flour-less. White starch flour sticks to your insides, causes blood sugar spikes and crashes, and is generally tough on your digestive system. So find some tasty flourless recipes.

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Or, try different flour

Opt for chickpea or tapioca flour. These boast great nutritional profiles, and actually taste remarkably like white flour. There are so many flours to experiment with—there’s no reason to stick to the white stuff.

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Use pumpkin puree

When a recipe calls for plenty of butter, swap some out for pumpkin puree. You’ll get vitamins and fiber, and that yummy sweetness of this orange squash (plus the pretty color).

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Use applesauce

To reduce oil, swap in some applesauce. You’ll get fiber and vitamin points again here, and cookies that are still moist and crave-worthy.

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Add avocado

Any time you need creamy texture, you can use avocado instead of butter. It tastes great in chocolate recipes, in frosting, and more.

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Add zucchini chunks

Since zucchini has a high water content, it’s nearly flavorless so you can sneak it into your chocolate chip cookies. Meanwhile, you’ll get the veggie’s fiber and vitamins.

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Make Snickerdoodles with wholewheat flour

Wholewheat flour not only tastes just as good as white flour in Snickerdoodles—it even tastes better. It really enhances the flavor of the sweets and spices in this cookie, while adding fiber and minerals.

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Use ripe fruit in place of sugar

When you need a burst of sweetness, turn to super-ripe papaya or banana puree. These fruits contain tons of important vitamins and are much better for you than refined sugar.

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Use more cinnamon

Cinnamon can help regulate blood sugar, it can be good for the heart, and it is loaded with antioxidants. Use more cinnamon and less sugar for your flavor.

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Put quinoa in cookies

Quinoa is another nutritious but flavorless food that’s easy to sneak into traditional cookie recipes, and it’s a diabetes-friendly grain. It’s loaded with protein and fiber, and tastes good with chocolate chips, oats, caramel, and all your other favorite cookie ingredients.

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Add flax meal

Put flax meal in your next oatmeal cookie batter. It’s good for your heart and your digestion. Plus, it adds a nice nutty flavor to cookies.

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Have a healthier beverage

Don’t drink a cup of dairy milk with your next batch of cookies. Oat milk has less fat and fewer calories than regular dairy milk, while still providing 25 percent of your daily calcium needs. It’s lactose-free and vegan-friendly. Try a glass with your next plate of cookies.