Ingredients
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1 1/4 cups Splenda sugar substitute
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2 teaspoons sweet n low brown sugar substitute
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1 cup unsweetened applesauce
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2 egg whites or 1 egg
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2 tablespoons nonfat milk
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2 teaspoons vanilla
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1 1/2 cups whole wheat flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/8 teaspoon cinnamon
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground ginger
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3 cups Quaker Oats (quick or old fashioned, uncooked)
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1 cup diced dried mixed fruit or 1 cup raisins
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powdered sugar, glaze
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cinnamon (for sprinkling)
Instructions
- Heat oven to 350°F.
- Line cookie sheets with parchment.
- You only need 2.
- In large bowl, beat sugars and applesauce until well blended.
- Add egg whites, milk and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well.
- Add oats and dried fruit; mix well.
- (Dough will be moist.) Drop dough by rounded tablespoonfuls onto cookie sheets.
- I fit them in 4 X 5 rows with one cookie squeezed into the side.
- Press down cookies to desired thickness and width (these cookies will NOT spread because of no fat) Bake 4 minutes, then turn cookie sheet around to the other side and bake another 4.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Store tightly covered.
- I suggest using my Splenda Powdered Sugar Glaze.
- One recipe should do the trick.
- Sprinkle with extra cinnamon for an extra kick, if desired.