3/4 cup applesauce
1 1/4 cups packed light brown sugar 2 egg whites 1/3 cup skim milk 1 1/2 teaspoons vanilla
1/2 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt
1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground clove 1 1/2 teaspoons grated orange zest 3 cups quick-cook oats 1 cup raisins
Preheat the oven to 375 degrees. Combine the applesauce, brown sugar, egg whites, milk and vanilla in a mixing bowl and whisk until smooth. Add the flour, baking soda, salt, cinnamon, nutmeg, cloves and orange zest, and stir just to mix. Stir in the oats and raisins.
Grease 3 cookie sheets with spray oil (not necessary 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 the cookies for 12 to 14 minutes, or until firm and lightly browned on the bottom. (Watch them closely: they burn faster than butter-based cookies.) Let the cookies cool on a cookie sheet for 1 minute, then transfer to a wire rack to cool completely. Makes about 20, 3-inch cookies.
Per serving: 140 calories per cookie, 3 grams protein, 1 gram fat, 31 grams carbohydrates, 54 milligrams sodium, 0 milligrams cholesterol
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.