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
Sift the flour, baking powder and baking soda into a mixing bowl. Add the oatmeal, bran and sugar, and mix well to combine.
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.
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.)
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.
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.
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.