Healthy Soft Sugar Cookies
I’ve told you time and time again, I suck at baking cookies. Cookies are so much harder to healthify than cakes or other desserts because they require a different ratio of butter:sugar:flour… or maybe they are so much harder to make because I don’t use butter, sugar or processed flour.
I have always struggled with making cookies, even if I followed a cookbook recipe. For some reason they just never turn out well for me. My cookies are usually either muffin-like or cracker-like. Or they are too dry. Or they crumble between your fingers. Or I burn them… oops.
But the most irritating cookie-result I come across is when my cookies are soft and chewy when warm out of the oven, but turn into molten rock the second they cool.
But finally, some good news: these Healthy Soft Sugar Cookies!! These cookies were unlike anything I have come across in my kitchen before — a breakthrough, a triumph. These cookies are soft and moist, and stay like that. From the cooling rack to the next day. They are perfectly sweet, ultimately buttery and surprisingly healthy. They taste like Pillsbury sugar cookies sans the dangerous hydrogenated oils, unhealthy white sugar and bad-for-you bleached flour. Everyone who tried one of these loved them, from savory-lovers to Pillsbury-lovers!
I decided to compare the nutrition labels of my recipe and the Pillsbury sugar cookies since they taste so similar. The Pillsbury nutrition label is on the left, the DWB label is on the right:
For two cookies that taste almost identical, the difference between the labels are pretty drastic. The DWB version has:
- 80 less calories
- 3g less fat
- 2g fiber, unlike the Pillsbury
- zero grams trans fat, unlike the Pillsbury
- zero grams sugar, unlike the Pillsbury, which has about 1 tbs of sugar per cookie!
Ahh! My eyes! My eyes!
Okay, I’m being a little dramatic, but seriously? Sugar, bleached flour, hydrogenated oils? The first 3 ingredients alone can kill you. I wish I could slap some sense into the old me and tell myself to never eat that cookie dough again, because you know me, I went through package after package of chemically processed sweets!
Erythritol is a natural sugar substitute (unlike Splenda, Sweet n Low, Equal, aspartame) that has only 48 calories per cup rather than 768 (!!!) like regular white sugar. I have been using erythritol for years now with amazing results, in both the kitchen and in my body. Because erythritol has a low glycemic index, you won’t get a sugar-rush and sugar-crash, your blood sugar does not spike, and you get the sweet taste without the excess calories!
GIVEAWAY NOW OVER!
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