7,892,588 (Feb. 22, 2011), M. Sudha, et al., assigned to Council of Scientific and Industrial Research, New Delhi, India

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A low-fat, low-sugar cookie includes 65 to 90% wheat flour, 3 to 7% cereal fillers, 5 to 20% maltodextrin, 5 to 20% sugar, 3 to 10% fat, 0.1 to 0.5% hydrocolloid and 0.1 to 2% emulsifiers, with the remainder being flavoring agents, food-grade additives and food preservatives. The patent also covers the for process of preparing the cookies.