Recipe by SnowHat
1 starc, 1/2 fruit, 1/2 fat
Top Review by Chef Dudo
Was a bit apprehensive when I read through the instructions. Drop by tablespoon, bake for 20 minutes? But it is just right. These cookies do not spread, they just flatten a bit so dropping by tablespoon is the right thing to do. This yealded me 22 cookies and according to my colleagues (the "judges") I should at least have tripled the recipe! They were highly appreciated. Some comments: fruity, fresh, like a piece of cake but nicer, low in fat and yet so tasty. They all gave them five stars even the not so "waist-line" minded. Personally I thought they were very tasty and easy to make. I can not say if they keep well, they were all gone within two hours. Thanks for posting. made for My-Three-Chefs, June '08.
- 1 1⁄2 cups quick oats
- 1⁄2 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown Sugar Twin
- 1⁄3 cup artificial sweetener
- 2 tablespoons margarine, plus
- 2 teaspoons margarine (reduced-calorie)
- 1 egg, slightly beaten (or use egg substitute)
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup plain fat-free yogurt
- 6 tablespoons raisins
Directions See How It's Made
- Preheat oven to 350.
- Spray 2 cookie sheets with butter-flavored cooking spray.
- In a large bowl, combine oats, flour, baking powder, baking soda, pumpkin pie spice, brown sugar, and sweetener.
- melt margarine and blend into oats mixture.
- add egg, applesauce, yogurt and raisins.
- mix gently to combine.
- drop by tbsp to form 24 cookies on prepared cookie sheets.
- bake 20 to 22 minutes.
- place cookie sheets on wire racks and allow to cool completely.