Believe it or not, there really are some simple substitutions for cookie recipes that will reduce the fat, yet keep the flavor. But these substitutions may not work for all recipes. Some low-fat and fat-free ingredients don’t stand up very well to heat; some have different amounts of water which can affect the texture of your cookies. Sometimes using cake flour instead of all-purpose flour can help with cookie tenderness.

You’ll need to experiment a bit to get the best results – but it’ll be worth it! Here are some alternatives:

Instead of margarine just use the butter or applesauce - Contrary to belief, margarine is not necessarily better for you than butter. The rule of thumb being the more processed the more your body has to figure out what the ingredients are and what to do with them. If you're going to eat it, go for the pure version. 

Instead of an egg: There are many healthy egg substitutes out there and they work just as good. Remember egg is a binder so where it doesn't really matter, you can try skipping it out completely! Always make sure to have fun experimenting!

Instead of chocolate chips: Alternatives like carob chips, dried fruit, or even dark chocolate are great for keeping the flavor of your cookies.

Instead of sweetened or processed chocolate or chocolate powder: Use raw cacao powder. It's more expensive but it's chalk full of nutrients that are considered on the superfood level so the investment in your health is worth it. 

Instead of peanut butter: Use almond of cashew butters.

Instead of whole milk: Use coconut, almond, or other nut milks. It works just as good and sometimes adds great flavors.

Sugar alternatives:

- Honey. Use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar; reduce other liquid ingredients by about 2 tablespoons. Cookies made with honey will tend to brown faster.

- Fruit juice concentrates. Use 3/4 cup of fruit juice concentrate (apple juice and orange juice concentrates are good) for every cup of white sugar; reduce other liquid ingredients by 3 tablespoons.

- Molasses. Use 1-1/3 cups molasses for 1 cup sugar; reduce other liquid ingredients by about 5 tablespoons. Your cookies will look darker and may not taste as sweet.

- Maple syrup. Use 3/4 cup maple syrup for 1 cup of white sugar; reduce other

liquid ingredients by 3 tablespoons.4. 

- Raw coconut sugar. Can be used 1 to 1 replacement for brown sugar.

Take some time to re-learn the grocery store aisles and check into all the alternatives there are out there. There are so many great resources out there that can help you shop more nutritionally!