Good cookies contain calories for a snack to energize you throughout a sport event or a day’s work. They can also provide fiber for healthy digestion and nutrition if they contain the right ingredients. The secret is to choose cookies that are more than fat-filled creams between layers of flavored fat. To be nutritious, cookies should have some substance besides the sweetness. Homemade raisin oatmeal cookies, for example, are a better choice than store-bought sandwich cookies.

You can alter most recipes to be healthier by making a few substitutions in the ingredient list or adding wholesome ingredients like wheat germ, oats and dried fruit for a delightful boost to the system, rather than a deterrent to heath.

A little experimentation is necessary to discover which substitutions are successful for your favorite recipe and the tastes of your family. Start by reviewing your recipe and testing one substitution at a time.

Shortenings and Oils
The shortening, oil or margarine in most cookie recipes is used to shorten strands of gluten in baked goods and make them have a more tender structure.

Oils and fats are not all bad. We need some fats in our diet. Try using better oils or shortenings like those made from vegetable fats rather than animal fats, or a lower-fat margarine.

Oils

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