Prep 0 mins
Cook 14 mins
The wife has been wanting Oatmeal Raisin cookies. I was looking tonight and decided to try this recipe. I really had my doubts esp about the cookie holding together. So.. I was wrong and it does have a nice flavor. I used Mace instead of cardamon because I forgot to get any. I also used EnerG egg subsitute Published in the St. Louis Post-Dispatch 10/28/96 from "High-Flavor Low-Fat Vegetarian Cooking" by Steve Raichlen
- 3⁄4 cup applesauce
- 1 1⁄4 cups packed light brown sugar
- 1 1⁄2 teaspoons Ener-G Egg Substitute or 2 egg whites
- 1⁄3 cup skim milk or 1⁄3 cup soymilk
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt (optional)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 teaspoons grated orange zest
- 3 cups quick-cooking oats
- 1 cup raisins
- nonstick cooking spray (optional)
- Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix. Stir in oats and raisins.
- Coat three cookie sheets with cooking spray. (This is unnecessary with nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies. Gently flatten each cookie with a wet spatula.
- Bake 12 to 14 minutes, until firm and lightly browned on the bottom. (Watch closely; they burn faster than butter-based cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely.Store in an airtight container.
- This is not going to be an overly sweet cookie.