Ingredients:
1 1/4 cups Splenda sugar substitute
2 teaspoons sweet n low brown sugar substitute (optional)
1 cup unsweetened applesauce
2 egg whites or 1 eggs
2 tablespoons nonfat milk
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 cups Quaker Oats ( quick or old fashioned, uncooked)
1 cup diced dried mixed fruit or 1 cup raisins (optional)
powdered sugar, glaze (optional)
cinnamon ( for sprinkling) (optional)
Directions:
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.
Servings: Serve
Time preparation: 30 min.
Time total: 46 min.