Chocolate Chip Cookies 12 ways (a side-by-side comparison of fats, sweeteners and a gluten-free flour)

Bakers work with different fats and sweeteners for many reasons.   Some use certain ingredients because they swear by them (margarine versus butter remains a great debate), and some are looking for ways to reduce calories from sugar in their diet (stevia and agave syrup being hot items these days).  I did some reading on the glycemic index of sweeteners with a bit about substituting sweeteners in baking, which resulted in this post: Comparing Sweeteners in Baking and in Health.  Reading up on the health facts behind sweeteners was enlightening, to be sure, and the question of results of using different ingredients in baking really piqued my interest.  The questions being (among others):  Can I substitute honey or agave syrup for all of the sugar in a recipe?  They say I can't replace all sugar with a zero calorie alternative but what would happen if I did?  So, while I'm no expert, I did conduct an experiment.  Not exactly a scientific experiment, so don't take the findings as gospel or anything...but you may find them helpful nonetheless.  

I've made dozens and dozens of cookies today, based on a classic chocolate chipper recipe in a dozen variations using the following ingredients:

• Granulated sugar
• Brown sugar
• Honey
• Molasses
• Pure maple syrup
• Corn syrup (disguised as artificial maple syrup)
• Agave syrup
• Truvia (zero calories, derived from stevia)
• Butter
• Shortening
• Margarine
• Vegetable oil
• Coconut flour (gluten free)

Click here to migrate to the Daring Kitchen website where you will find photo results, reviews and recipes for all of the above...