I would love to bake healthier but still eat my chocolate chip cookies!

Discussion in 'Food & Cooking' started by felena gonzales, Mar 14, 2011.

  1. felena gonzales

    felena gonzales

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    At home cook
    I am a novice baker and would like to know if theres ingredients that are easy to substitute. I've been told that Vegetable oil can be swapped for applesauce.

    Anything helps and Thank you in advance =)
     
  2. panini

    panini

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    A Chocolate chip cookie made with real ingredients (choco)is not unhealthy. Woofing down a dozen with a 1/2 gal of milk.

    well
     
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  3. simonbaker

    simonbaker

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    We make some oatmeal raisin cookies in our cafe. We substitute plum puree for the butter. The cookies are fat free but not sugar free.
     
  4. beecher

    beecher

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    I usually make my chocolate chip cookies as oatmeal or bran cookies and consider that they 'redeem' themselves by having fiber and nutrients from that to offset the butter. I usually use dark chocolate for the extra anti-oxidants as well. Other than that, I limit how many I eat.....though I tend to make them on the large size....   /img/vbsmilies/smilies/licklips.gif

                                 Oatmeal Cookies

    1 ¼ cups (2 ½ sticks) butter, softened                1 ½ cups all purpose flour

     ¾ firmly packed brown sugar                             1 teaspoon baking soda

     ½ cup granulated sugar                                      ½ teaspoon salt

     1 egg                                                                  3 cups old fashioned, uncooked oats

     1 teaspoon vanilla (or ½ almond/ ½ vanilla)         12 ounces chocolate chips

     

    Heat the oven to 375.

    Beat the butter and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in the oats, then the chocolate chips.   Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 8-9 minutes for chewy cookies, 10-11 minutes for crisp cookies.

    Cool on cookie sheet 1 minute. Remove to wire rack.

     
  5. thebakinggal

    thebakinggal

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    I just had some at a food show today.  They used carob chips, as well as some other healthier ingredients that I am not sure of, and it was very tasty!
     
  6. siduri

    siduri

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    Vegetable oil in chocolate chip cookies??  I can't imagine them without butter.  Sorry, but i think if you substitute applesauce you will have applesauce cookies, which will have nothing in common with chocolate chip cookies except the chocolate chips.  Not chewy, not buttery, not brownsugary.. 

    And why is carob more "healthy" than chocolate?  Just because it tastes bad?  (sorry for the sarcasm - but why does everyone seem to think that stuff that tastes good is not healthy?)
     

    Bran in chocolate chip cookies?  eeeu. 

    Have them rarely, don't have many, and have them good.  Then you won't be left craving chocolate chip cookies!  I find them so ridiculously good that it's hard to stop at two or three, but one way is to make the dough and freeze it in small quantities.  Then you just bake what you want to eat at one sitting! 

    Then eat your bran separately.  please!   /img/vbsmilies/smilies/smile.gif
     
  7. benway

    benway

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    You should check out this cookbook:

     
  8. siduri

    siduri

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    Benway, that sounds like a great book for people who have wheat and milk allergies - but those are relatively rare, and wheat and milk are very healthy foods for most people.  Gluten is protein, after all.  I get really worried when people take other people's food allergies as if they were everyone's and people try to eat as if they had a food allergy when they don't, and deprive themselves of important foods. 

    However, If i DID HAVE one of these allergies (and i really can't imagine what i could eat if i did!  practically everything worth eating has one or the other) then I would really appreciate that cookbook.  Sounds good.  For those with serious allergies. 
     
  9. benway

    benway

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    The great part of the book is the ingredients that are introduced.  Replacements for sugar, are pretty remedial, replacements for gluten sound kinda lame if you don't have the allergy but the flours she uses are still worth knowing for low carb, high protein baking with things like fava bean flour and xanthan gum.  Most of all you get this book just to learn how to replace fat, or rather to take your baked goods in a direction where you honestly don't miss it.  Applesauce, or bananas have long been vegan replacements for fat as it gives a fudgey mouthfeel to food but obviously the flavors are lost and the results seem dry and bland.  This book has some pretty hardcore solutions to these problems.