HIGH FIBER COOKIES CONTAINING INULIN ARE PRODUCED USING ROTARY MOLDING TO ACHIEVE A VARIETY OF SHAPES WHILE AVOIDING INULIN LUMPING AND EXCESSIVE DOUGH STICKINESS AND MOLD RELEASE PROBLEMS BY REPLACING A SUBSTANTIAL PORTION OF THE INULIN WITH A RESISTANT STARCH. THE ROTARY MOLDED COOKIES HAVE A FIBER CONTENT DERIVED FROM THE INULIN AND RESISTANT STARCH OF AT LEAST ABOUT 7% BY WEIGHT, POSSESS WELL-DEFINED EMBOSSING AND IMPRINTING, EXHIBIT AT LEAST SUBSTANTIAL HOMOGENEITY IN COLOR AND TEXTURE AND ARE AT LEAST SUBSTANTIALLY DEVOID OF UNDERSIRABLE DARK SPOTS CAUSED BY INSUFFICIENT DISPERSION OR LUMPING OF INULIN. A SOFTER, BUT CRISP TEXTURE, CALORIE REDUCTION, SHORTENING OR FAT CONTENT REDUCTION, AND SUGAR CONTENT REDUCTION MAY ALSO BE ACHIEVED WITH THE COMBINATION OF INULIN AND RESISTANT STARCH. THE ROTARY MOLDED COOKIES MAY BE IN THE FORM OF MATCHING FACES AND BODIES THEREBY PROVIDING PLAY VALUE AS WELL AS A HEALTHIER PRODUCT FOR CHILDREN.
