“Healthier” Whole Wheat Maple Walnut Cookies

The commitment to eat healthier has been surprisingly easy to keep with the results showing both on the scale and in my energy level.  I have never been too much of a sweet tooth, so I was quite surprised to realize that I actually missed a little something sweet once in awhile. 

Cookies are a good option for creating a relatively healthy treat since it is easy to determine an appropriate portion and with the recipes lend themselves to modification since they are fairly uncomplicated.  My attempts at reducing both the fat and sugar and been quite successful.   This particular cookie originated from Cooking Light a number of years ago, however they included frosting and additional nuts on top, both of which I nixed.

I have been experimenting with using stevia in place of at least part of the total sugar in recipes and have liked most of the results so far.  Replacing all of the sugar tends to result in an “off” taste, so I am still trying to find the perfect balance.  I may not be there yet, but as these cookies prove, I am well on my way.

One of the tricks I have found to a successful cookie with less fat, is to slightly under cook them.  The other is to only mix by hand; don’t be tempted to use that shiny KitchenAid for this type of cookie!

Without the frosting, these cookies won’t win any beauty contests, but they will win you over with their soft texture, toasty nuts and perfect mix of fall spices.  Try baking a batch for your next cookie exchange and impress your friends with a cookie that is not only delicious but has a fraction of the calories and fat of every other cookie on the plate.

 

Adapted from Cooking Light.

 

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