Reducing fats in baked goods is difficult, without question. The reason that so many recipes involve copious amounts of butter and sugar is that they taste best that way. Shortbread without butter is just a cracker and a pecan pie without sugar is just a bunch of nuts. Since baking is actually more science – a delicious science - than not, each ingredient in a recipe has a role to play, so changing them can adversely effect the outcome you are trying to achieve when your real goal is to indulge without expanding your waistline.

Fats in particular are important. They are important to dieters and they are important to bakers. Light Life, which is a new feature here at Slashfood, is going to take a look at lightened and low fat recipes, as well as at some commercially avaliable products, like baking mixes.

Solid fats, like butter and shortening, trap air when they are incorporated into a batter and make things lighter in texture, as well as making them tender. Liquid fats, like oil and melted butter, moisten and tenderize the final product, but do not add to lightness in the same way that solid fats do.

The most commonly suggested way to lighten a recipe is by replacing the fat with applesauce. Applesauce does add moisture, but it doesn't do a lot else. It won't make a cookie lighter and crisper and it won't make a cake tender. I wouldn't attempt to use it in all recipes and certainly wouldn't recommend substituting all the fat, although there are many cases in which some of the fat can be substituted with applesauce.

When you're approaching a recipe with the goal of trying to make it lower in fat, you have to think about what the fat is doing. In this case, with a recipe for oatmeal cookies, fat serves to prevent the cookie from becoming unpleasantly dense and chewy and gives the edges a crisp texture, where the butter and sugar caramelize. This lower fat version works because not all of the butter has been eliminated. There is just enough to give the cookie a perfectly crisp edge and a nice texture.

I don't tell people that these cookies are low fat (unless I'm trying to entice them!) and no one has ever questioned it. Now, you'll notice that I've indicated you can use either raisins or chocolate chips in these. Chocolate chips are obviously not a low fat product, but you can certainly feel less guilty about indulging in them in this treat than a standard one. For something totally low fat, use raisins or other dried fruits.

Low-Fat Oatmeal Cookies with Chocolate Chips (or Raisins)
(adapted from Food Fit)

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.
Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes 2 dozen cookies.