How to Bake Granola Cookies Without Fat

How to Bake Granola Cookies Without Fat

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Replace eggs with ground flaxseed.

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Cookies aren't the first thing that comes to mind when you think of health food, but there are ways you can satisfy your sweet tooth with a nutritious and delicious granola treat. Excessive consumption of fats -- particularly trans and saturated fats -- increases your risk of heart disease and other health problems. Bake granola cookies without fats by swapping in other healthy ingredients.


Identify sources of fat in your recipe. Fats often found in granola cookies include butter, shortening, margarine and oil. Whole eggs will also add fat from the cholesterol in the yolk.


Replace solid fats -- including margarine, butter and shortening -- with a fruit puree such as applesauce or pumpkin. Use sugar-free puree so that your cookies aren't overly sweet. If the puree has added spices, such as cinnamon or nutmeg, reduce the amount of these ingredients in the recipe.


Replace half of the liquid fat with prune puree. Canola and vegetable oils are heart-healthy, so it is not necessary to eliminate them from your recipe entirely. Puree your own prunes in a food processor or blender, or buy prune puree from the baby food aisle at the store.


Swap egg substitute in for whole eggs to cut back on cholesterol. Another heart-healthy option is to replace one egg with 1 tablespoon of ground flaxseed and 3 tablespoons of water.


Place parchment paper in your pans instead of greasing them with butter or oil. The paper will keep the cookies from sticking without adding extra fat.

Things Needed

  • Fruit puree
  • Prune puree
  • Egg substitute
  • Ground flaxseed
  • Parchment paper


  • Cookies may turn out rubbery or underdone if you leave out all the fat. Experiment with different ratios. The Better Homes and Gardens website recommends replacing half the fat with fruit puree and half the eggs with a substitute.