While you may debate between crunchy or gooey, nutty or chocolaty, warm out of the oven or dunked in milk, chances are you like cookies. Cookies have been a long-held tradition since the first accidental cookie was created. In an attempt to test the temperature of an oven before baking a cake, a small amount of batter was baked. Eureka... the first "keokje," or "little cake" in Dutch. Since then, people have become increasingly creative with ways to bake (or not bake) these little snacks. Cookies have evolved into something that could be eaten for breakfast, or perhaps, ones that should not be eaten at all. Baking your own cookies can be an enjoyable, healthful, and less expensive way to enjoy a long-loved treat and nourish your body at the same time.

Cookies are traditionally made using eggs, flour, sugar, butter, and baking soda and powder. Some of these ingredients can be altered in order to offer nutritional and health benefits. I dare you to drift from your favorite cookie recipe.

Swap the fat: Butter is high in saturated fat, which has been linked to an increased risk of heart disease and high cholesterol. To lower the fat content overall, try substituting applesauce or a pureed fruit for some of the butter. Coconut oil may decrease LDL ("bad cholesterol") while increasing HDL ("good cholesterol"), overall lowering the risk for heart disease. Using a fat that is unsaturated, such as vegetable oil, can also be a smart choice. Liquid oil uses 3/4 the amount of a solid fat.

Grain exchange: All-purpose flour is highly refined, and the bran and sperm have been removed, along with much of the nutrition and fiber. Try substituting at least half of your recipe with whole grain flour. Try whole white wheat flour, which doesn't give the "wheaty" taste that typical whole-wheat flour does. Also try oat flour, brown rice flour, or almond meal. Oats are a favorite ingredient for dietitians because of the effects of oat bran on cholesterol. There are numerous possibilities, and they can be paired!

Darken the chocolate: We now know that dark chocolate can have heart-healthy benefits (not just your soul!). Chocolate is high in antioxidants, and produces a happy little surge of feel-good endorphins in the brain. These benefits are true only for dark chocolate, and it loses those benefits if it's not at least 65 percent cocoa.

Toss it in: There are infinite possibilities when it comes to customizing your healthy cookies. Once you have the basic dough recipe, don't be afraid to toss in seeds, nuts, dried fruits, spices... anything your taste buds and belly desire.

What makes the best cookie? Flavor, balance, taste preference, texture and the preparation process. Cookie making is both work and play, a source of family fun, stories and a great way to give and receive. Remember, no two cookies are alike!

Snicker doodles

Ingredients:

2 cups almond flour*

1/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup melted coconut oil

1/4 cup maple syrup or honey

1 tablespoon vanilla extract

1 teaspoon lemon juice

Cinnamon coating:

2 tablespoons brown sugar

2 tablespoons ground cinnamon

*Almond flour can be made by food processing almonds.

Directions:

Preheat oven to 350.

In a medium size bowl combine the dry ingredients and mix.

In a small bowl, mix together the oil, honey, vanilla and lemon juice.

Combine wets and dries.

In a small bowl, mix together brown sugar and cinnamon.

Form into tablespoon sized balls and role in cinnamon mix. Place the balls about 3 inches apart. Flatten each cookie using your hand, jar, or fork.

Bake at 350 for 8-10 minutes. Remember to leave the cookies on the tray to cool; they are still baking through the center!

Adapted from: http://urbanposer.blogspot.com/2012/06/snickerdoodle-cookies.html

Dr. SeAnne Safaii, Ph.D., RD, LD, is an associate professor at the University of Idaho.