Sweet Whole-Wheat Cookies

These crunchy, golden cookies are full of nutty, slightly sweet flavours. They are sliced from a long piece of dough, which you can make ahead and store in the refrigerator or freezer. So you can bake the sweet whole-wheat cookies all at once or in batches.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada

 

Servings Prep Time Cook Time Passive Time
25cookies 15minutes 12minutes 30minutes chilling
Servings Prep Time
25cookies 15minutes
Cook Time Passive Time
12minutes 30minutes chilling
Ingredients
Servings: cookies
Units:
Ingredients
Servings: cookies
Units:
Instructions
  1. Sift the flour, baking powder and baking soda into a mixing bowl. Add the oatmeal, bran and sugar, and mix well to combine.
  2. Add the margarine and rub it in with your fingertips until the mixture resembles breadcrumbs. Add 4 tablespoons milk and stir in well so the mixture forms a soft dough. If the mixture is a little dry, add the remaining 1 tablespoon milk.
  3. Turn the dough out onto a sheet of plastic wrap and shape it into a log about 25 cm long. Wrap the plastic around the dough and roll it gently back and forward to make a smooth shape. Twist the ends of the plastic together to seal. Chill the dough for about 30 minutes. (It can be kept for up to 4 days in the refrigerator.)
  4. Preheat the oven to 375ºF (190ºC). Unwrap the dough and, using a very sharp knife, cut it across into slices 1 cm thick. Use parchment paper to line a baking sheet and place the dough slices on it. Bake for about 12 minutes or until lightly browned.
  5. Transfer the sweet whole-wheat cookies to a wire rack and leave to cool completely. They can be kept in an airtight container for up to 5 days.
Recipe Notes

Per cookie: 51 calories, 1 g protein, 2 g total fat, 0.3 g saturated fat, 0.1 mg cholesterol, 8 g total carbohydrate, 3 g sugars, 1 g fibre, 62 mg sodium

All forms of sugar contain 4 calories per gram. A cup of white sugar contains 770 calories, while a cup of densely packed brown sugar contains 820 calories.