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All fine with some changes
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An_198214 posted:
I am slightly diabetic and not overweight, but still make these changes to almost all baked goods:


Replace all flour with a combination of white whole wheat and soy flour (about 2/3 to 1/3). If not diabetic I probably would do the same, or at least replace 1/2 the white flour called for with this white whole wheat/ soy combination.

I reduce all requests for oil or fat to 1/2 that amount and use Canola oil. If more moisture is needed, I replace the other 1/2 with unsweetened apple sauce.

When possible I replace calls for chocolate with high quality cocoa powder or at least very high cacao chocolate

I use a pinch of salt instead of the 1/4 to 1 tsp called for

I usually add walnuts and or almonds, even if using them crushed as a topping

I use fat free (and in my case low sugar/low carb ) milk wherever milk is called for.

Almost always I use egg whites only instead of whole eggs.

Due to some of this, I usually add more baking soda or baking powder then called for to help things rise.

Now not in all cases will things turn out like they were with regular ingredients, but they will be amazingly close in almost all cases.

Do yourself a favor and even if making regular toll house chocolate chip cookies from scratch, reduce the sugar by about 1/4, reduce the amount of chips a bit, change some of the oil or fat as suggested above by including some white whole wheat flour and you will be amazed that this much healthier cookie is virtually as enjoyable as the regular ones.

And that is my 2 cents!
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Elaine Magee, MPH, RD responded:
You must have read the Recipe Doctor cooking Commandments from one of my books (ha ha)! These are very similar to the guidelines I have developed over the years. Awesome!

Have you posted one of your healthier cookie recipes in our cooke swap yet?

Please do!


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