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Apple Almond Raisin Oatmeal Cookies

A Cookie Makeover!

Yum


16 Comments

Medium-HeartUPDATED ON OCTOBER 29, 2016–Last week I wrote about putting sugar in its place (click here for post). It stands to reason that I should talk about what that place might be!

When we think cookies, we think dessert and we think sweet, of course!cookie drawing

It would be fair to say that an honest-to-goodness cookie should have absolutely nothing to do with… a potato chip, right?

Well, you’d be surprised! I am not just talking about the highly processed kind that you find on the supermarket shelves like the chips-ahoys and such! You don’t expect honest-to-goodness in those, do you? I am also talking about those homemade Toll House Chocolate Chip Cookies that you lovingly bake from scratch in your own oven.

Salt_shaker_tns

What could these cookies possibly have to do with a potato chip? Think about it: Most, if not all, cookie recipes call for salt AND baking soda–it’s just a given! You don’t even think twice about throwing that one teaspoon of each in your batter, as a matter of routine.

The best-of-the best chefs do it. In fact, it is one of those baking “secrets” that your grandmother probably passed on to you as her own grandmother did. We have been taught that that’s how it’s done–something to do with bringing out flavors–I, like everyone else, did it too.

What is the nutritional ramification for that added sodium?

I did a little calculating here for you: I looked at what adding that 1 tsp of salt + 1 tsp of baking soda to a typical cookie batter (I used the recipe for toll house chocolate chip cookies–here) does to the sodium content of that cookie per 100 calories and compared it to a popular brand of potato chips per 100 calories to be consistent (by the way, if you have tried these chips, you will agree that they are perfectly salty, just as you would expect).

Now, let’s do the comparison: Guess which one has the most sodium per 100 calories?

                   61 mg SODIUM   

cape-cod-reduced-fat-chips-2-400x400 89 mg SODIUM!!!

toll house cookie

The Toll house chocolate chip cookies have a higher sodium content than the potato chips! Those, you made from scratch, with only good intentions–Mind boggling, right?

Given the adverse health effects of a high sodium diet, why would we want more salt in something that should simply be sweet?

Is it because we LIKE salty cookies? Certainly not! We can’t even taste the salt in those cookies! So, why do we add all that sodium to our cookies, and is it really necessary? (David wrote a wonderful article about it, entitled “Your Cookies (Probably) Won’t Explode!” you can read here!).

To answer that question, a few years back, when my husband and I were working on a book together, I braced myself with courage (I almost felt like it was sacrilegious of me!), and proceeded to take down the salt in my cookie recipes, little by little, until I took it out completely, and–guess what?–nothing terrible happened! They certainly didn’t explode!

One thing, however, did change:  suddenly, we noticed that my cookies were too sweet. I had not altered the sugar content at all, mind you, but now, with the salt taken out, they were too sweet because they no longer had to compensate for the saltiness. So, I did the obvious, and I lowered the sugar content too– a win-win, all around!

I think adding salt to our batter is one of those things we do without thinking. As it turns out, it is not only unnecessary in most cases, but consequently leads to needing to add more sugar in the recipe to mask the saltiness (how convoluted!). This also has ramifications in the appetite center in our brain, referred to as sensory-specific satiety, prompting us to eat more.  I elaborate in a prior post I entitled “SIMPLIFY!” (here).

I highly recommend you read an exposé by Pulitzer prize winner journalist Michael Moss, entitled: “The extraordinary science of addictive junk food” that will give you a reality check on how the food industry willfully engineers its products with salt, sugar and fat to make them cravable, a euphemism for addictive! There is a reason you can’t eat just one: it’s actually by design!

Take this little test (click HERE) designed by www.healthyfoodamerica.org to estimate how much stealth sugar you could be consuming each day! It’s such a clever and cute visual too –it take 5 seconds–your kids (and you) will have fun with it and will learn something from it, no doubt!

Needless to say, my family and I have been eating variations on the theme of these cookies ever since. Much less sodium, much less sugar, and still delicious. That’s one of the many makeovers you’ll find in my honest-to-goodness cookie recipes. Do note that if you are used to that usual salt in your sweets, it will take you just a little adaptation not to miss it, but eventually, and surprisingly quickly, if you go back to those desserts that have added salt in them, you will find them…too salty! REALLY!

 Here are other “makeovers” I have also incorporated in my cookies to give them my honest-to-goodness seal of approval:

Medium-HeartThe source of fat: I never use butter, or shortening because they contain harmful saturated fat or transfat. Instead, I use either sources of fat from wholesome nutritious ingredients such as nuts and seeds  and even dark chocolate (unsweetened is best), or organic expeller-pressed canola oil with omega 3 or organic smart balance, which is a spread made of healthy non-hydrogenated vegetable oils. Here I discuss the health reason behind those particular choices.

Medium-HeartThe wholegrain content of my flour: I hardly ever use plain white flour (my one and only exception is for my biscotti and I explain why!)— I use whole wheat pastry flour instead, which is made out of wholegrain, to increase the fiber content and nutritiousness of my cookies. Here I discuss the health reasons for using whole grains. The reason I choose whole wheat  pastry flour, rather than regular whole wheat flour is that the former  is made out of soft wheat, still rich in fiber, but much lighter in taste and just perfect for cookies.

Medium-HeartI not only cut down on the sugar by taking out the salt, as discussed above, but I also often use ripe fruit such as bananas, apple sauce or pureed pumpkin, or unsweetened dried fruit as a natural source of sweetness. I sometime use the natural lactose found in fat-free powdered milk (although I don’t use that technique in my newer recipes as I am trying to move toward a more vegan diet) as a sweetener to replace some of the sugar content, when it doesn’t affect the texture of the cookie. I talk about this in one of my favorite posts: “Put Sugar In Its Place…!”

Medium-HeartIn order to increase the overall nutritiousness of my cookies, I sometimes replace the flour altogether with wholesome ingredients such as rolled oats and/or ground almonds, walnuts and hazelnuts.

Let’s face it, cookies are sweet indulgences!  That’s OK!

We don’t eat cookies to “fuel” our bodies (our soul, on the other hand is another thing!).  Honestly, it’s OK for cookies not to represent the most nutritious aspect of our diet! So, my seal of approval is awarded to those cookie recipes that I have “tweaked” as much as possible to upgrade their nutrition while keeping their sweet luscious satisfying melt-in-your mouth feel-good value .

I think that’s the honest to goodness “sweet spot”, and NOT the craving-maximizing “bliss point“!

….and that’s the way the cookie crumbles!

Enjoy!

Catherine-Katz-Signature

Apple Almond Raisin Oatmeal Cookies

Closeup of 2 Layers of Chocolate Chip CookiesAlmond Chocolate Chip CookiesAlmond Oat Banana Chocolate Chip Cookies on a red flannel napkin in a brown wicker basketCoconut Chocolate Chip Macaroons in an ornate glass cookie jar on a deep purple placematBiscotti with hazelnuts and almonds Dipped halfway in Dark Chocolate in a glass cookie jar


A sheet of Katz Flax Crisps cut into 24 squares with protruding chocolate chips on an ornate red and white placemat
nut-lace-cookies-feature-photo-copyright-ckatz

Hazelnut Pumpkin Oatmeal Cookies

Top view of Chewy Granola Squares in a tic-tac-toe pattern with rolled oats on alternating squares

Chocolate Brownies with confectioners sugar and fresh raspberries on top

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Comments

  1. LeeAnn Miller says

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    HI Catherine
    Thank you for this information. I will definitely start doing this…leaving out the salt and I love when I can reduce the sugar without the kids complaining!

    Would you happen to have a sugar cookie recipe? My kids and I love to roll out the dough and make different shapes with various cutters. I do hate the sugar in these typical recipes and find it hard to cut it down much given they are SUGAR cookies. However, I’m certain it can be done. I’m going to try using a traditional recipe and doing what you suggest here and leave out the salt and reduce the sugar and use whole grain pastry flour. I’ll see how that goes. Any other suggestions on upping the nutritional content. Thanks so much!

    Lee Ann Miller

    Reply
    • Catherine Katz says

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      Hi LeeAnn,

      I know exactly what you mean about the sugar cookies which is why I don’t actually have a recipe for those! Let’s face it, as you say, sugar cookies are made mostly of sugar so there is no pretending there are actually good for you but, having said that, I love the fun cookie cut-outs and decorating so I have made them for our family and kept them as decoration for our tree! I find that using smart balance just doesn’t give them the consistency they need to be perfect for that, and the whole wheat pastry dough is fine but ” a drop in the bucket”, as is not using the salt, if you know what I mean!

      So I say this is the case of just making them the conventional way and just enjoy them for this special occasion where it’s just all about fun and joy and just being festive! 🙂

      Reply
  2. Tracey says

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    I having been baking since I was a kid, with my mom. She taught me a lot. I have been experimenting with deleting salt from my baking. I too found that it made the sweets sweeter, so of course I started using less sugar. It’s good to know I’ve been on the right track, at least with that. 🙂

    Reply
  3. Caroline says

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    Huge nutritional benfit, small price to pay !! BTW my best girlfriend made your chocolate cake this weekend for my birthday celebration. It was delicious!!! I’ll send photo soon :)) Thanks for going through all this effort to make great food taste great!! I certainly appreciate it!!

    Reply
    • Catherine Katz says

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      Hi Caroline, You are such a delight and I absolutely LOVE the picture you sent! I always LOVE your feedback!!

      Reply
  4. Barbara says

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    Hi Catherine,
    Is there an error in your post. It reads the the potato chips at 81 mg; far more than the cookies at 8 mg.

    Reply
    • Catherine Katz says

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      Barbara, that’s so strange!! On my end, it clearly says 61 mg sodium for the chips and 89 mg for the cookies!! Can you take a snapshot o your phone so I can alert my website designer to see what the issue is on your end?

      Reply
      • James Etchison, Ph.D. says

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        I think it’s a bit of an optical illusion – sometimes our eyes play tricks on us!!! I first saw it as 8 mg, also. After several seconds, I saw it as 89. I think it’s because the 9 is lower than the 8 in the font used on your post. Before, I saw it as 89, I also “saw” it as 8 g MG. Now, as another scientist, let me be picky… MG is a car; mg is a milligram!!!

        Reply
        • Catherine Katz says

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          Haha yes James, I notice that the font is a little funny but I can’t change it. I did change MG to mg! Thank you my fellow scientist!!!

          Reply
  5. Marta Torres Cuminotto says

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    Hi Catherine,
    I met you at a fundrasing event in Southbury or Woodbury this past Autumn. My husband and I live in Oxford and we had a great time tasting all the goodies you had made for the occasion and listening to the program. I had the pleasure of dancing with Dr. Katz and I will never forget it. I love dancing and dancing with Dr. Katz was awesome! Had lots of fun. We have pictures of it to remind us of the good time. The two of you make a wonderful couple and business partners if you ask me.

    The reason I want to follow you is that I am not a lover of the Kitchen and/or cooking. However, I have a great need of becoming one for my own health and the health of my family. I look forward to learning from you to love cooking that loves you back.

    Healthily Yours,
    Marta Torres Cuminotto

    Reply
    • Catherine Katz says

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      So lovely to hear from you Marta! It was such a fun evening and I am happy you loved dancing with my husband, I’ll share just this once!! Seriously, I have heard from so many women who have told me they have started to love to cook and bake after trying my easy recipes and one after the other getting wonderful feedback, and getting that feeling of “I can do this!”. So welcome to the cuisinicity kitchen, it will guide you step by step! The feeling you get knowing that you are feeding your loved ones with good wholesome healthy food is just priceless, and I really make sure that you will get there so BIG BIG WELCOME and please do not hesitate to e-mail me any question, no matter how “silly” you think it is! I am here to help you with this wonderful process!

      Reply
  6. Susan A. Katz says

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    I know from personal experience that these deserts taste every bit as good as they look. Healthy, is not the word that comes to mind when you bite into one of these decadent tasting treats! They are moist and rich tasting and simply “yummy!”

    Reply
    • Tanya Halliday says

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      I agree! The Almond Chocolate Chip recipe is a go-to for me whenever a celebration calls for me to bring something sweet. Quick, easy, and delicious! Occasionally I add in some coconut as well and turn these into “Almond Joy Cookies”. Can’t wait to try the rest on this list!

      Reply
      • Catherine Katz says

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        That’s wonderful! I just love love love to hear that! Thank you so much Tanya!And the coconut addition sounds yummy!!

        Reply
    • Catherine Katz says

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      Thank you my Susan! I love your family night cookies too!!!

      Reply

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  1. Breads and Muffins - Cuisinicity says:
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    […] that I have cut down the sugar (and eliminated the salt of course–I wrote about this before here), I use wholegrain flour instead of refined flours, replace the saturated fat from butter with […]

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