Instructions: Looking for some low-fat substitutions in your baking? There are some simple substitutions you can make to cookie recipes to reduce the fat content without compromising flavor. A word of warning... these substitutions will not work the same in all recipes. It is best to try one substitution at a time in a recipe, or substitute only half of an ingredient for another (2 eggs with 1 egg and 2 egg whites). Dont assume that you can automatically substitute a fat-free counterpart of an ingredient and get the same results. Many fat-free or reduced calorie foods are made with extra water or other ingredients, such as gelatin, that will break down when heated.

The amount of liquid in the recipe will affect the way the cookie spreads, and since different kinds of fats contain different amounts of water, your selection of fat will affect the way your cookies look. Lard and shortening are 100 percent fat, butter is about 81 percent fat, and margarine is a minimum of 60 percent fat. Low-fat and fat-free spreads vary; some contain as much as 58 percent water. Cookies using fats with a high water content are going to be soft and puffy. You may have to change the amount of liquid added to the recipe if you substitute a low-fat ingredient.

Flour absorbs water and different types of flour absorb different amounts of water. High-protein flour absorbs more water and makes cookies crisp, flat and hold together well. Cake flour does not soak up as much water. The water is left to turn to steam and the cookies spread less.

Substitutions

Butter or margarine light butter (use less or reduce the liquid elsewhere in the recipe)

OR
combination of light butter and fat-free cream cheese OR prune puree or baby food prunes
OR
applesauce
1 egg 2 egg whites
OR
egg substitute (amount will vary)

chocolate chips mini chocolate chips and reduce amount OR use fewer chips or eliminate entirely
sour cream plain yogurt
OR
fat-free sour cream
nuts use less and toast for added flavor OR crispy rice cereal
peanut butter use a reduced fat peanut butter whole milk evaporated skim milk OR
skim or lowfat (1 percent) milk
OR
buttermilk
one square (one ounce) of chocolate 3 tablespoons cocoa shortening butter or margarine

These substitutions will take some trial and error, but with some effort and ingenuity, you can come up with a healthy and delicious cookie recipe!

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