Oat bran, maple syrup, lemon juice, and a little cinnamon add up to great cookies.
Serves: 40 cookies
- 1/4 cup plus 2 tablespoons reduced-fat margarine or light butter, softened to room temperature
- 3/4 cup sugar
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups unbleached flour
- 3/4 cup plus 2 tablespoons oat bran
- 1/4 cup instant nonfat dry milk powder
- 3/4 teaspoon baking soda
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1 1/2 teaspoons ground cinnamon
- Place the margarine or butter, sugar, maple syrup, lemon juice, and vanilla extract in a large bowl, and beat with an electric mixer until smooth. Set aside.
- Place the flour, oat bran, milk powder, and baking soda in a medium-sized bowl, and stir to mix well. Add the flour mixture to the margarine mixture, and beat to mix well.
- To make the coating, place the sugar and cinnamon in a small shallow dish, and stir to mix well. Set aside.
- Coat a baking sheet with nonstick cooking spray. Using your hands, shape the dough into 1-inch balls. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Roll the balls in the sugar coating; then arrange on the baking sheet, spacing them 1 1/2 inches apart. Using the bottom of a glass, flatten each ball to 1/4-inch thickness.
- Bake at 300°F for about 14 minutes. To check for doneness, lift a cookie from the sheet with a spatula. The bottom should be lightly browned. Cool the cookies on the pan for 2 minutes. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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