A cookie is small and already portion controlled, making it a minor dietary sin.

That's assuming, of course, that you eat just one or two.

If you're setting out to bake a batch of cookies, says Jessie Price, food editor at EatingWell magazine, there are a few ways to make them a little healthier.

Start by replacing up to half of the butter, margarine or shortening with heart-healthy oils, such as canola or olive oil. However, cookies that contain oil instead of butter can be crispier and dry out sooner. Be sure to store them in airtight containers, said Price.

Fruit purees, such as applesauce, pear butter, prune filling (found in the baking section of most grocers) and even canned pureed pumpkin can be used to replace fat. Using fruit in place of fat will result in a cakier or chewier texture. So this substitute works best in naturally softer cookies, such as oatmeal.

Whether using fruit or oil, Price says it's best to start with a small amount and experiment.

Price also said that cooks can reduce the overall fat in a cookie recipe with some nontraditional ingredients, such as nonfat yogurt, buttermilk or even fruit juice. All these ingredients help keep baked goods moist.

Try using 1 to 4 tablespoons of any of these liquid ingredients to replace up to 4 tablespoons of butter or other solid fat.

The orange spice molasses cookies are one of the award-winning entries in EatingWell magazine's annual cookie contest. The festive flavor stands up to the whole-wheat flour, while applesauce keeps the cookies moist while reducing the fat.

Orange spice molasses cookies

Rolling sugar

1/2 cup granulated sugar

1 tablespoon grated orange zest

Cookie dough

1 1/2 cups rolled oats

5 tablespoons unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

2 tablespoons grated orange zest

1/2 cup light or dark molasses

7 tablespoons unsweetened applesauce

1 large egg yolk

1 teaspoon vanilla extract

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger

1/2 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon ground black pepper

1/4 teaspoon salt

2 1/4 cups whole-wheat flour

Heat the oven to 375 degrees. Coat a large baking sheet with cooking spray or line with parchment paper.

In a food processor, pulse the sugar and orange zest until well combined. Transfer to a shallow dish.

In a blender, grind oats until reduced to a fine powder, about 1 to 2 minutes, scraping the sides as needed.

In a large bowl, of an electric mixer beat butter and granulated sugar for 5 minutes on medium-high speed. Add brown sugar and orange zest. Beat for another 2 minutes.

Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt. Beat on medium-high until incorporated, about 30 seconds, scraping down sides of bowl and beaters as needed.

Turn mixer to medium and slowly add ground oats. Scrape down the bowl. With the mixer on medium, slowly add whole-wheat flour. The dough will be moderately sticky.

Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. If necessary, wet your fingers to help roll without sticking. The zest will make the mixture slightly wet and it will clump. Lightly brush off any excess so that just a thin coat remains on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.

Bake cookies until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or transfer to a wire rack to cool.

Nutrition information per cookie (values are rounded to the nearest whole number): 85 calories; 2 g fat (1 g saturated); 9 mg cholesterol; 16 g carbohydrate; 1 g protein; 1 g fiber; 48 mg sodium.

Servings » 40

Source » EatingWell magazine, December 2009