This article originally appeared in Shape.

"One of the joys of baking is that you get to choose exactly what goes into your cakes, cookies, and brownies,” says Joanne Chang, a James Beard Award winner for outstanding baker, a co-owner of Flour Bakery & Cafe in Boston, and the author of Pastry Love (Buy It, $22, (The renaissance woman is also in STEM—she has a degree in applied mathematics and economics.)

“At Flour we’ve discovered that using whole grains and healthy ingredients often leads to results that are more delicious than the original recipes,” she says. Keep on reading for Chang’s healthy baking tips on creating sweet treats that are better for you — and that taste deliciously indulgent.