5 Better-For-You Baking Swaps

Let's face it, there is nothing better than enjoying warm gooey cookies right out of the oven. Unfortunately, many traditional baking recipes call for loads of sugar (yuck) and processed ingredients that have no place in a healthy diet (or a healthy waistline). By swapping for healthier and more nutritious alternatives you can feel good about the treats you make this holiday season. So give your favorite recipes a healthy makeover with these easy better-for-you swaps. 

WHY I'M LOVING COCONUT FLOUR:

Coconut flour is a soft flour produced from dried coconut meat.  It is a natural byproduct of coconut milk production.  As for health benefits of coconut flour, it is high in protein, fiber, and manganese. 2 tablespoons packs a whopping 5 grams of fiber! Since coconut flour is not grain-based it does not present many of the issues that accompany grains and won't cause a drastic spike in blood sugar. This makes it a good choice for diabetics or pre-diabetics. Coconut flour is extraordinarily absorbent so very little coconut flour is needed.  In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.