Making cookies/cakes healthier

Diamond Member Joined: Mar 08 2007 Posts: 3432

I have this basic choc. chip cookie recipe that slowly I've been trying to make healthier and healthier. Each time I try using a higher percentage of whole wheat flour and less sugar. I've replaced the margarine with oil, but now I'd like to try replacing the oil with applesauce. So my question is, how does this change the texture*, and can it be replaced entirely or just partially? As far as sugar, any good suggestions for natural sugar substitutes?

*I once tried this with a new muffin recipe and it came out a bit rubbery. Is this what applesauce does?

I've been successful in substituting half the oil for applesauce in cakes and muffins.

I never tried cookies.

Applesauce works better in cakes and muffins than in cookies. They will be rubbery without oil/margerine.

Diamond Member Joined: Mar 08 2007 Posts: 3432

What is splenda exactly, a chemical?

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

If you use King Arthur whole wheat white flour, then you don't have to blend it with any white flour at all.

I always substitute half the amount of sugar with splenda.

In cakes I use applesauce instead of oil.

Silver Member Joined: Dec 28 2007 Posts: 746

its a sweetner that apparently is healthier... although I wouldnt mind hearing how or why

Gold Member Joined: Mar 08 2008 Posts: 2200

I use Arrowhead Mills Pastry Flour which is whole wheat and it is still light and not with that strong nutty flavor that is so common to WW. You can also replace sugar with xylitol or stevia, both natural sweeteners.
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