Baking Cookies: Nourish ’em Up!
Here are some suggestions on baking cookies healthier. A few healthy additions are all it takes.
Add ground flax seeds (try 1 tablespoon) to your cookie batter for more fiber and omega-3 fatty acids. (See The Best Natural Sweeteners).
Next time you’re baking cookies, experiment with different natural, healthy sweeteners. Try honey and agave syrup instead of the sugar. You can also try this in other recipes that call for plain granulated sugar.
Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of baking cookies with bananas, walnuts, and chocolate chips, try one of the following instead.
- Raisins and a pinch of cinnamon.
- Dried blueberries with raw sugar sprinkled on cookies.
- Dried cranberries and 1/2 teaspoon orange extract.
- Slivered almonds and 1/2 teaspoon almond extract.
Misc. Cookie Tips
- When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours. Then wrap without worrying about them sticking together.
- For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
- Keep the rinds of oranges and grapefruits. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for sugar and vanilla cookies.
- To fancy up the top of a cookie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
- When you are baking cookies and it’s time to roll the cookie dough, sprinkle your board with powdered sugar instead of flour. Too much flour makes the dough heavy.
- Dropping Cookie Dough. To get cookie dough to drop without sticking dip the spoon in milk first.
- For drop cookies, you could also use a small ice cream scoop to drop the dough on cookie sheets.
Did you know?