A lot of my cookie recipes call for shortening or margarine. I would like to limit the amount of transfats I put into my baking. Since soft margarine results in a poor product and butter is high fat, do you have some suggestions for baking good quality cookies that are healthier. Thanks.
There are some soft margarine recipes in circulation and the Becel web site would probably have some for you to consider. Some ethnic recipes use olive or vegetable oil. And there are some meringue-type cookies that don't use fat, but of course they are high in calories from their sugar content.
Butter is less high in fat than shortening, and while it is saturated fat, it does make the best tasting and best textured cookies. Cookies may not be the best place to look for "healthy". In moderation, cookies can fall into a healthy diet. Ones that may be healthier are oat-based recipes such as date squares. But if you are looking for ways to improve your diet, the best way to do this is to increase the amount of vegetables and fruits, and make whole grain items more prominent. Check Canada's Food Guide for Healthy Eating for more information.
Sincerely,
Elizabeth Baird
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »