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At only 37 calories, this low fat macaroon cookie recipe is made from whipped egg whites, topped with a decorative semisweet chocolate drizzle. This simple recipe is easy to make and takes very few ingredients. Be sure that you read this recipe completely prior to starting the baking process; it has specific directions that must be followed for the recipe to turn out correctly.
The macaroons recipe calls for:
3 egg whites
2 cups flaked coconut (about 5 ounces)
1-ounce semisweet chocolate
½ teaspoon shortening
Before you begin, prepare a large cookie sheet by lining it with parchment paper. Preheat the oven to 325 degrees.
In a large mixing bowl, use an electric mixer to beat the egg whites on high speed until soft peeks have formed and the tips have curled. Gradually add the sugar to the egg whites, one tablespoon at a time. As you are mixing the sugar into the eggs, keep beating the combined ingredients until stiff peaks form, the tips are standing straight. Use a spoon to gently fold in the coconut.
Using a teaspoon or lemon baler, drop rounded teaspoons of the cookie dough onto the parchment lined baking sheet, approximately 2 inches apart. Bake for approximately 20 minutes, until edges are light brown.
Transfer cookies to wire cooling racks immediately after removing from oven. Let cookies cool completely before serving. These cookies can be stored once cool or you can continue with the chocolate drizzling application and store once chocolate has hardened.
To make the chocolate drizzle, combine the semisweet chocolate and shortening into a small saucepan; cooking over low heat. Stir until melted and smooth. Allow mixture to cool slightly and then transfer to a self-sealing plastic bag; seal; the bag and cut a very small hole in one bottom corner. Drizzle the chocolate through the small hole onto the surface of each cookie. Let set until chocolate has hardened. Once chocolate is hardened, you can store these cookies in an airtight container.
In a health conscious society, using dried fruits in cookie bars, muffins and quick breads is a popular and tasty way to increase the total amount of fruit that is included in a daily diet.
As you begin, take time to chop the dried fruits into bite size pieces. It is often easier to use kitchen shears when cutting up dried fruit. Spray the kitchen shear blades with a non-stick cooking spray, this will make the task much easier.
Once the dried fruit is cut and the other ingredients have been gathered into your workspace, make sure that you have the necessary baking tools ready to go. You will need one large bowl, one medium bowl, an electric mixer, a scraper and a wooden spoon. You will also need a 13 X 9 inch pan that is prepared with no-stick spray.
Preheat the oven to 350 degrees.
The list of ingredients for the Mixed Dried Fruit Bars includes:
1 ½ cups all-purpose flour
1/3-cup whole-wheat flour
1-teaspoon ground cinnamon
1/4-teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup packed light brown sugar
½ cup vanilla nonfat yogurt
3 tablespoons canola oil
1 large egg
1 large granny smith apple, peeled, cored and grated
¾ cup old-fashioned rolled oats
½ cup golden raisins
2 ounces dried cherries, chopped
2 ounces dried peaches or apricots, chopped
2 pounces pitted prunes, chopped
Using the large bowl, mix the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. Mix well.
In the medium bowl, using the electric mixer, combine the brown sugar, yogurt, oil and egg until well blended. Use a wooden spoon to stir in the apples, oats, raising, cherries peaches or apricots and prunes. Once you have blended all of these ingredients, combine with the dry ingredients and continue to stir. Do not overmix.
Pour the batter evenly into the prepared baking sheet. Bake for 25-30 minutes, checking to make sure that the top is browned and the cookies are firm to the touch. Allow cookies to cool, then careful cut into bars and transfer to a wire cookie rack for further cooling.
This vegetarian, soy, dairy and egg free cookie recipe makes a delicious cookie. It is important to note that this cookie is not a low-fat dessert and should not be eaten in excess. If you are interested in reducing the caloric value in this cookie recipe, simply substitute applesauce for half of the sweetener and oil. If you do not like applesauce or want to add variation in your recipe, you can substitute 1 cup of a pureed fruit of your choice for the applesauce.
Before you begin baking the Vegetarian Teff Cookie recipe, it is valuable to read through the entire recipe. Taking the time to become familiar with the recipe will make it much easier to prepare the cookie dough properly.
After you have read through the recipe, gather the ingredients and baking tools that will be needed to make this recipe. Preheat the oven to 250 degrees.
The ingredient list includes:
1/1/2 cups teff flour *
½ cup arrowroot starch
2 teaspoons baking powder
¼ cup flaxseed meal
¼ cup chopped walnuts
½ cup honey or maple syrup
½ cup walnut or other unrefined oil
1-teaspoon vanilla extract
In a large mixing bowl, combine flour, arrowroot starch, baking powder, and cinnamon. Once the ingredients are well blended, add the walnuts and flaxseed meal and continue to stir until well blended. Set this bowl aside.
In a smaller bowl, combine the honey/maple syrup, oil, and vanilla. Mix well and then combine with the dry ingredients in the larger bowl. When completed blended, drop by teaspoon onto a parchment lined cookie baking sheet. Flatten slightly with a fork, forming a criss-cross pattern across the top.
Bake the cookies for 12 –15 minutes, until just golden. These cookies are 290 calories each without the applesauce substitution.
* Teff flour is a tiny grain that is very nutritious, with a mild nutty slightly molasses sweet flavor. It is believed to have originated in Ethiopia. While it is widely available in many other countries including Ethiopia, India and Australia, it has only recently become popular with health food enthusiasts in the United States. Teff flour can be found in many health stores.
This vegetarian, soy and sugar free recipe is a healthy alternative to the traditional brownies that are generally high in calories.
This recipe uses brown sugar rice syrup instead of sugar to add the necessary sweetness. When using brown sugar rice syrup it provides instant calorie reduction in any recipe. If you are looking for an additionally healthy alternative, it is also possible to substitute brown rice flour for the wheat flour.
This receipt is very easy to make, each brownie is only 129 calories compared to it's much higher counterparts.
Prior to beginning the baking process, it is always wise to gather all of your ingredients into one area, making sure that you have everything you will need to make this recipe to completion. It is also valuable to locate an 8 X 8 inch pan, which is the perfect size for this specific recipe. Grease the baking pan and prepare it for baking, preheat the oven to 350 degrees.
The ingredients for this recipe include:
½ cup brown rice syrup
2 Tablespoons unsalted butter
3 1-ounce squares of unsweetened baking chocolate
½ cup sifted all purpose flour or brown rice flour
½ cup chopped pecans
In a medium saucepan, melt the chocolate and butter on a low heat, stirring occasionally. Slowly stir in the rice syrup. Once well combined, remove from heat. Blend in the eggs one at a time, again making sure that the ingredients are well blended; add the vanilla and continue to stir well. Stir in flour and pecans. Once all the ingredients have been well blended, pour the entire mixture into the prepared 8X8 inch pan and bake for 30 minutes. Cool while still inside the pan, cut into squares and move onto a platter for serving
The Ginger-Ginger cookie offers ginger in two forms, the traditional ground ginger and is also rolled in crystallized ginger. This low fat cookie is only 49 calories and has 1 gram of fat, they have zero cholesterol and only 47 mg of sodium. This is a cookie recipe that everyone can enjoy without guilt.
Preheat your oven to 400 degrees.
To make the Ginger-Ginger Cookies, you will need the following ingredients:
2 cups all-purpose flour
1-½ teaspoons ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup reduced-calorie tub margarine (8 grams of fat per tablespoon)
½ cup packed dark brown sugar
2 large egg whites
1-teaspoon vanilla extract
1 tablespoon plus 1-½ teaspoons minced crystallized ginger (1 ounce)
Before you begin baking this recipe, make sure that you have your cookie baking kit gathered and ready for cookie baking. These cookies will need to be rolled out and cut with cookie cutters.
Line your baking sheets with parchment paper. This non-stick paper provides no hidden calories and makes removing the cookies very easy.
In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, allspice and salt. Make sure to mix the ingredients well. Set aside when done.
In a large bowl, using an electric hand mixer or stand up mixer, beat the margarine, brown sugar at medium speed until light an fluffy. This should take about one minute. Slowly add the egg whites and vanilla, mixing until all of the ingredients are well blended.
Slowly, with the mixer on a low speed, begin to add the dry mixture to the liquid, mix until well combined. Stir in the crystallized ginger by hand.
Roll the dough onto a pastry cloth or lightly floured surface until it is ¼ inch think. Cut out the different shapes of cookies with the cookie cutters. Put the cookies on the parchment lined baking sheets, approximately one inch apart. Bake for five minutes or until edges are lightly browned, cool on a wire cookie rack.
This recipe is a very popular gluten free recipe that is easy to make, delicious and very popular with everyone. It is important as you begin to make these cookies that you have all of the necessary ingredients gathered together and ready prior to beginning the baking process.
This cookie dough has a tendency to spread out while cookie, chilling it prior to placing it upon the cookie sheet helps to prevent that from taking place. So, try to chill the batter for at least 30 minutes prior to baking.
It is also a good idea to place a sheet of wax paper in between each of the layers when you stack the cookies on the cooling racks on inside the airtight containers for storage. If you don't, many of the cookies will stick to one another and make a simply awful mess when you try to break them apart.
These cookies can be easily frozen, tasting just as good as when they came out of the oven.
Preheat oven to 375 degrees.
The ingredients you will need for the Gluten Free Apple Butter Cookies recipe include:
2 cups gluten free flour mix
1-teaspoon baking soda
½ teaspoon cloves,
¼ teaspoon nutmeg
1-cup date, quartered (these are optional)
1-cup seedless raisins
½ cup butter or margarine
1-cup apple butter (store bought or homemade)
In a medium sized bowl, combine each of the dry ingredients. Mix well; making sure that each of the ingredients is well blended with the others.
In a large bowl, combine the butter and sugar. Mix well. Slowly stir in the egg, raisins and dates (optional).
Alternately add the dry ingredients and the apple butter to the liquid mixture. Take your time to insure that all of the ingredients are well blended. When completed, put the bowl and dough into the refrigerator, chill for 30 minutes. Once chilled, drop by rounded teaspoon onto a parchment lined baking sheet or greased baking sheet approximately two inches apart.
Bake for 12 minutes in a preheated oven.
This Peanut Butter-Chocolate Pinwheels recipe is a delicious lowfat cookie that offers great taste without sacrificing calories or healthy eating habits.
The ingredients include:
1-cup whole-wheat pastry flower
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup packed dark brown sugar
¼ cup granulated sugar
1/3-cup peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1 tablespoon + 2 teaspoons water
1 ½ teaspoons vanilla extract
3 tablespoons unsweetened Dutch-process cocoa butter
In a medium sized bowl, combine the flours, baking soda and salt. Set this mixture aside.
Using an electric mixer on medium speed, mix together the sugars, peanut butter, butter, egg, 1 tablespoon of water and the vanilla until fluffy. Slowly add the flour mixture into the large mixing bowl, it is best to add the flour mixture in thirds, making sure each addition is thoroughly combined before adding additional flour.
When mixture is thoroughly mixed, remove half of the dough and set aside. Add the cocoa and the remaining 2 teaspoons of water to the remaining dough. Beat this mixture until smooth. Form each piece of dough into a rectangle, place each set of dough in between two sheets of plastic wrap. Roll out into a 9x13 inch rectangle.
Carefully remove the top, leaving the bottom sheet below the peanut butter dough. Remove the plastic sheets on the chocolate dough and carefully place on top of the peanut butter dough, making sure that the edges align, making one piece of two layered combined dough.
Using the bottom sheet as your guide, tightly roll the dough into a log, pressing firmly to seal the edges of the dough. Refrigerate until firm, at least two hours and up to two days.
Preheat the over to 350 degrees. Line a baking sheet with parchment paper. Carefully cut the log into ¼ inch-thick slices. Line the cookie sheets 1 inch apart on the baking sheet. Bake until the cookies are barely firm to the touch, about 6-8 minutes. Cool cookies on wire cookie racks.
This recipe can be stored for up to one week in an airtight container. It has 102 calories and only 4 grams of fat. This healthy recipe is a wonderful way to enjoy the tasty decadence of chocolate and peanut butter without jeopardizing a healthy diet.