These plump whole-grain cookies are less sweet and more filling than traditional cookies, so they make a yummy fuel-up any time of day. Heart-healthy trans-fat–free margarine and chunks of dark chocolate (healthier than regular chocolate chips) make this recipe good for you and just plain good.
- 2/3 cup (150 mL) packed dark brown sugar
- 1/2 cup (125 mL) soft trans-fat-free margarine
- 2 eggs
- 1/2 tsp (2 mL) vanilla
- 1-2/3 cups (400 mL) whole wheat flour
- 1/3 cup (75 mL) wheat bran
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 3/4 cup (175 mL) chopped pecans or walnuts
- 3/4 cup (175 mL) currants or raisins
- 1 bar (100 g) dark chocolate (70% to 85% cocoa), chopped in small chunks
1. In large bowl, beat sugar with margarine until smooth and fluffy: beat in eggs and vanilla.
2. In separate bowl, whisk together flour, bran, baking soda and baking powder; stir into sugar mixture.
3. Fold in pecans, currants and chocolate.
4. Drop by rounded tablespoonfuls/15 mL about 2 inches/5 cm apart on parchment-lined baking sheets. Press to flatten slightly.
5. Bake in top and bottom thirds of 375°F/190°C oven, switching and rotating pans halfway through, until edges and bottoms of cookies are golden, about 15 minutes.
6. Let cool on pans on racks for 5 minutes. Transfer to racks to cool completely.
Tip: Want to use your convection oven? Set the temperature to 350°F/180°C and reduce the baking time to 13 minutes.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.