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As Valentine’s Day is a day of decadence, it’s hard to resist all the Valentines Day temptations that we are seeing all over. Did you know it’s easy to swap ingredients to make a favorite recipe healthier with just a few tips:
Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.
Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don’t want the glutens to get stiff.
If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.
Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.
If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.
You can still get your sweet fix today (or any day) without blowing your diet!! Instead of , Cherry Sweetheart cake, or Butter Cookies ………try Big, Soft, Almost Fat-Free Chocolate Cookies! You can have chocolate cookies and still stay on your plan!
I plugged this recipe into the Weight Watchers Kitchen Companion app on my iPad and found they were only 2 points each on the new PointsPlus™ program!
The Kitchen Companion app makes it a breeze to follow a recipe on the iPad while I cook/bake. I can check off ingredients as I go (not that I’ve ever forgotten an ingredient, ehmmm), and even set a timer right in the app.
Don’t you just love that handy dandy rack I got for the iPad?….I’ll be sharing more about that soon!
The recipe calls for rounded tablespoonfuls, normally I wouldn’t bother measuring, but since I wanted to be sure to get the correct size for my 2 points, I used a measuring spoon to drop each cookie on the pan. (Besides, I had to show off my adorable new apron I got from a friend.
The recipe says you should get about 24 cookies, I got 30.
Preheat oven to 350° F. Line cookie sheets with parchment paper.
Place the chocolate square in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10-second increments until mostly melted. Remove from the microwave and continue stirring until completely melted. Set aside.
With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars and vanilla until creamy (about 1 minute). Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
Drop by rounded tablespoonfuls onto baking sheet. Bake until puffed, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches.
Notes
Store in an air-tight container for up to 5 days.
1. Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.
2. Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don’t want the glutens to get stiff.
3. If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.
4. Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.
5. If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
ENJOY your Valentines Day with out the guilt!
*Disclosure: No compensation was received for this post. I am a Weight Watchers Insider for the new Weight Watchers PointsPlus program and have received complimentary online access to Weight Watchers, an IPad with the Weight Watchers Kitchen Companion App downloaded, and other tools.My opinions and love of chocolate are all my own.
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In your cookie recipes, replace refined flour with healthy oats. Because oats are high in fibre, they make a filling and heart-healthy basis for your cookies. Mix in extras such as mashed bananas, unsweetened applesauce, or chopped carrots to increase the natural sweetness and moisture.
Fat is one of the big factors in what makes cookies so delicious — it tenderizes by coating the gluten molecules in flour so they don't combine as easily and toughen the finished product. Fats also add moisture and, when creamed together with sugar, help form little pockets of air to create a fluffier texture.
Foods included in a low-fat diet may be naturally low in fat or fat-free, like fruits and vegetables. The diet may also include processed foods that are manufactured to contain less fat than their traditional counterparts, like low-fat cookies or low-fat ice cream.
Regularly eating foods like cookies, cakes, and pastries can make weight loss difficult. They're often high in calories, sugar, and saturated fat. And large quantities of these foods aren't good for our health. You don't have to completely cut baked sweets from your diet.
If you must have a cookie from time to time, a ginger snap is among your best options, compared to other varieties such as chocolate chip or sugar cookies. Most ginger snaps are lower in fat and sugar than other types of cookies, and you'll also get a good dose of certain vitamins and minerals, as well.
It's a one on one substitution. Crisco has no flavor so if you want buttery flavor stay with butter. I find I like using Crisco in cookie recipes that I want to cook a little longer to be more crisp. Crisco has a higher burn ratio than butter.
Chocolate cookies and chocolate chip cookies will not make you gain weight if eaten in moderation as part of an overall healthy and balanced diet. Gaining weight occurs when you consume more calories than you burn; therefore, if you start regularly consuming excess calories, it is reasonable that you could gain weight.
One of the great things about the Weight Watchers program is that no food is off limits. That includes cookies! You can succeed on the program if you track everything and you keep within your SmartPoint budget and this list of Low Point Cookies will help you do just that.
Shortbread and Trefoils were the clear winner among all of the Girl Scout Cookies. Compared with other varieties, they were the lowest in calories per cookie (30 and 32 calories, respectively). They were also the lowest in saturated fat and added sugars.
A: Switching to sugar-free cakes and sweets is unlikely to lead to much, if any, weight loss. Sweeteners used in these products usually include a sugar alcohol, such as maltitol or sorbitol, which are not zero-calorie, but about half the calories of sugar.
Washington dietitian Melanie Polk says low-fat cookies often replace fat with additional sugar. As a result, the calorie counts remain the same as, or even higher than, the original version.
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The Kitchen Companion app makes it a breeze to follow a recipe on the iPad while I cook/bake. I can check off ingredients as I go (not that I’ve ever forgotten an ingredient, ehmmm), and even set a timer right in the app.
The recipe calls for rounded tablespoonfuls, normally I wouldn’t bother measuring, but since I wanted to be sure to get the correct size for my 2 points, I used a measuring spoon to drop each cookie on the pan. (Besides, I had to show off my adorable new apron I got from a friend.
The recipe says you should get about 24 cookies, I got 30.
