Aurélie Paré
Our vegan cookie recipes are made with whole wheat flour and dried fruit purées. Even nonvegans will want to try their hand at vegan baking.
The typical cookie is loaded with refined flour, sugar, and saturated or (gasp!) trans fat. Don’t fret though. Here, cookie jar favourites have been made over to create new cookies that will delight your taste buds, all while being oh-so-good for you.
Top 5 cookie makeover tips
Whole wheat pastry flour
A baker’s secret for a light, yet healthy cookie, whole wheat pastry flour (sometimes called white whole wheat flour) is available at health food stores.
Dried fruit purée
Replace all or most of the sugar and most of the oil in cookie recipes with dried fruit purée. To make about a cup of purée:
- Place 1 cup (250 mL) dried fruit in a small pot and cover with water.
- Let boil over high heat and then simmer until the fruit is tender and most of the water has been absorbed.
- Purée until smooth using a handheld blender.
Sugar replacements
Add flavour to your cookies by using these ingredients instead of sugar:
- lemon zest
- cinnamon
- ginger
- dried fruit
- nut butters
Healthy butter and oils
Choose nut butters such as almond or peanut, or vegetable oils rich in healthy fats such as sesame and olive (though these oils impart their own unique flavours).
Candy alternatives
Skimp on candies and chocolate chips by substituting, at least in part, with fruit and nuts. Use smaller candies and mini chips to spread the taste without using large amounts.
Recipes
Aurélie Paré
Aurélie Paré is a freelance food and health writer, cooking instructor, and recipe contest winner. She is the author of the nationally available The Healthaliciously Good Cookbook.
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