With the Holiday Season upon us, we often think about getting our inventory of cookies ready for family and friends. This year, how about trying a more natural approach for the sweetener? Instead of using white cane sugar, find a natural substitute that will provide your cookies with great flavor and more healthy.
The taste may be slightly different but it will provide nutritional value not found in white sugar. [And just want to mention here that there is also no nutritional value to processed white flour.]
My go to sugar substitute is coconut palm sugar; it can be used as a healthy replacement for both white and brown sugar. And, it is easy to use. I use the same proportions – 1 C white/brown sugar = 1 C coconut palm sugar.
Some other easy substitutes that you may want to consider include:
Honey – for every 1 C white sugar, use ¾ C honey. And, reduce liquid by ¼ C and reduce your oven
temperature 25 degrees.
Maple Syrup – for every 1 C white sugar, use 3/4 C and reduce liquid by 3 TBSP; one
source also suggests using ¼ tsp baking soda
Molasses – sources vary here; 1 C sugar = ½ C molasses (other source suggests 1 1/3 C molasses) and
reduce liquids by 5 TBSP
Agave Nectar– sources vary here; 1 C sugar = ¾ C nectar (other source suggests 2/3 C agave);
reduce liquids by 4 TBSP
It may take some experimentation to determine the best level of sweetness for your baking delights.
There is no need to eliminate “Christmas cookies” from your holidays – continue baking and enjoy these healthier versions.