How to Reduce Fat in Cookies

Instead of crash diets and depriving yourself of an occasional treat, learn a few simple tricks in the kitchen to shave off fat and calories. Here are some suggestions for helping to reduce fat in cookies.

Difficulty: Easy

Instructions

Things You'll Need:

• Fat substitute
• Nonfat baking spray

1. Look over your recipe. Check off all ingredients with a high fat content. If you are making peanut butter cookies, consider using low fat peanut butter or half low fat and half regular peanut butter so it won’t affect the taste. Substitute low fat cream cheese for cream cheese.

2. Familiarize yourself with butter substitutes. Common butter substitutes are prune puree, applesauce, pumpkin, yogurt or nonfat buttermilk. So as not to affect the taste of the cookies altogether, simply substitute half of the fat content with one of the above mixtures and use butter or margarine for the rest. You will drastically reduce the fat in your cookies and barely change the taste. If you are feeling ambitious, you can try using mashed bananas, or any kind of fruit, however this will alter the taste more.

3. Skip the yolks. You can use one of the above substitutes for egg or simply use egg whites. Use two egg whites for every whole egg in the recipe.

4. Spray your pan with nonfat cooking spray or use a light mist of olive oil. When baking, cookies will absorb margarine or butter off the pan, which means more fat in the recipe.

5. Use whole-wheat flour. Although this step won’t necessarily reduce fat, whole wheat is a complex carbohydrate. Since wheat flour takes longer to digest and fills you up faster because of it’s fiber content, you won’t be left wanting more. Simply substitute half of the flour as wheat flour and you won’t be able to taste a difference. If you substitute the whole recipe, your cookies will have a grainier taste and will feel heavier.

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on 2/15/2008 "As featured in The Daily Express, 5 Dec 2006."

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