These low fat cookie recipes use fruit purees, healthy nut oils or unsaturated vegetable oil to substitute for up to 75% of the required fats.
After all, our body does need some fat to optimally function. Fortunately, when it comes to baking homemade cookies, a little fat can really make a big difference in flavor and texture.
Acceptable substitutes for saturated fats include fruit purees, mashed bananas, applesauce, canned pumpkin. Prune puree, especially, has a high amount of pectin, a dietary fiber. Pectin is helpful for two reasons:
It shortens long strands of gluten similar to fat does
It assists in leavening cookie dough by trapping air when creamed with sugar
You can easily make your own prune puree by processing 1½ cups of prunes with ½ cup of hot water. Refrigerate it in an airtight container.
The following low fat cookie recipes are great additions to any collection.
100% of fat in this low fat cookie recipe comes from almond flour. That is healthy, unsaturated fat. Almond is also very high in calcium, magnesium, and potassium.
Preheat your oven to 325 degrees Fahrenheit, and line cookie sheets with parchment paper.
Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form.
Slowly mix in sugar and continue beating until stiff peaks form.
Gently fold in almond flour, cocoa powder, vanilla and almond extract.
Spoon cookie mixture into a pastry bag fitted with a ½ inch round or star tip.
Pipe 1½ inch domes onto parchment-lined cookie sheets, spacing 1 inch apart. Alternatively, you could also drop dough onto cookie sheets using two tablespoons.
Bake for 10 - 12 minutes or until firm to touch. Move parchment paper with cookies on it to wire racks to cool completely.
This low fat cookie recipe yields about 18 delicious amaretti.
This low fat cookie recipe is a healthy way to enjoy these delicious cookies. Whole wheat flour adds fiber to your diet. Corn syrup makes the cookies chewy, and vanilla brings out their scrumptious flavor.
