Food makes me think of family, whether it’s the holidays or eating my favorite comfort food. We have our traditions that jog our memories that remind us of our family that we miss. My grandma’s sour cream cookies are one of those foods that does that for me. It’s something we looked forward to, not just during the holidays but whenever we came to visit. These cookies are super easy to make and can be frozen and defrosted just in time for company.
Some family recipes, you don’t want to mess with, but these cookies can be easily modified using better ingredients without sacrificing taste. By making simple changes it can make a huge different health wise. Let’s take a look at some easy switches that you can make when baking…
Whole Wheat Flour vs White Flour – White whole wheat is a type of wheat, just like Granny Smith is a type of apple. It’s 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached. Packed with fiber, proteins, vitamins, and minerals, it’s nutritionally equivalent to classic red wheat. White whole wheat flour is both light in color and mild-flavored, making it the perfect choice for bakers hesitant to add the distinctive color and taste of red whole wheat to their baking.
Coconut Oil vs Vegetable Oil – Vegetable oils are loaded with omega-6 fats or polyunsaturated fats. When these oils are heated, their antioxidants become damaged and oxidized, adding more toxic burden to your body. Virgin coconut oil is one of the healthiest foods on the planet. This edible oil is extracted from the kernel or meat of matured coconuts that contains medium-chain fatty acids (MCFAs) or medium-chain triglycerides (MCTs). MCTs are smaller and more easily digested by your body, so they do not get stored as fat. For this recipe I used 1/2 cup coconut oil and 1/2 cup organic vegan shortening but if you chose you can use just the vegan shortening.
Organic vs Non-Organic Eggs – Eggs are the world’s perfect protein source. Each egg has 6 grams of protein and the yolks contain vitamin B12. But, we all know not all eggs are created equally. Conventional eggs contains arsenic and antibiotics which are added to the feed to help promote growth in hens. The best possible eggs you can purchase are USDA-certified. This means that the eggs came from hens that were not enclosed in massive cages and must be offered access to the outdoors. Organic eggs come from hens that were fed certified-organic feed, free of things like arsenic and antibiotics, pesticides, animal byproducts, and genetically modified organisms (GMOs).
My other suggestions would be to use real organic butter, unsalted is best. Himalayan salt instead of table salt. Why? Well, it happens to contain over 80+ minerals, which help your body balance your PH, regulate water content, remove toxins, help absorb nutrients, prevent muscle cramping, create balance and more. Also purchase organic milk and sugars. Organic milk, the benefits are quite obvious. Organic sugars are less processed but we all know…sugar is sugar so use wisely. Just stock your pantry and fridge with these simple healthier alternatives then you can make these delicious cookies and other family favorites throughout the year and feel a little less guilty.
- 2½ cups whole wheat white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon himalayan crystal salt
- 1 teaspoon vanilla
- 1½ organic brown sugar
- 1 cup shortening
- 2 organic eggs
- 1 cup plain greek yogurt
- 1 tea vanilla
- 1 stick butter
- 1 cup organic brown sugar
- ¼ cup organic milk
- 2 cups organic powder sugar
- chopped pecans sea salt
- In a large bowl combine flour, baking powder, baking soda, and salt then set aside.
- In a smaller bowl combine eggs, shortening, yogurt, brown sugar, and vanilla
- Combine dry and wet ingredients until incorporated.
- Wrap mixture in cling wrap and place in the fridge for at least 3-4 hours but 24 hours is best
- Once mixture is set, roll into balls and bake at 350 for 10 minutes
- Once the cookies are done and cooled make the frosting.
- In a small saucepan combine vanilla, butter and brown sugar.
- Bring to a boil then add milk. Stir for 2 minutes
- Take off burner then add powdered sugar
- Continue to stir until lumps are removed. If it gets too thick add a Tablespoon of water if needed to thin it out.
- You need to work fast before the frosting hardens. Add 1 teaspoon or so to each cookie then quickly sprinkle chopped pecans and salt on top of each.
I honestly couldn’t tell the difference between mine and my grandma’s. Now, my aunt might have a different opinion but my family gave this updated version two thumbs up. Remember, when you make simple healthier changes to the recipes you love the taste can still stay the same but your body will thank you later.
What healthy changes have you made to your family favorite recipes?