The store-bought, Woolies, variety of these cookies are one of my Dads favourite treats. They’re moist, soft, chewy and so very indulgent, what’s not to love. But with 28g of sugar and 5g of saturated fat per cookie they aren’t the best for regular consumption – which is hard when they’re so moreish.
This home-made recipe comes in at around 180 calories per cookies with 2.7g saturated fat and 9g sugar, and they taste just as buttery and sweet!
Makes: 12 cookies
Time: 15 minutes
- 1 2/3 cup wholemeal flour
- 1 1/2 tsp baking powder
- 1 cup Whole Earth brown sugar, or other brown sugar replacement
- 1/2 cup dried cranberries
- 1/2 cup white choc chips
- 150g light margarine, melted
- 1 egg
- Preheat oven to 180c.
- Whisk together the egg and butter until combined. Add the sugar and mix together.
- Add all other ingredients and mix until there’s no flour pockets left.
- Roll into 12 even sized balls and place on a greased baking tray, leave enough room for them to spread.
- Cook for 12-15 minutes then let cool for 5 minutes before moving to a wire rack to cool.
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