Brownie oatmeal cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Whole wheat flour |
| ⅓ | cup | Sugar |
| 1 | cup | Quick cooking rolled oats |
| ½ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt, (optional) |
| 1 | each | Powdered egg substitute, |
| (1 1/2tsp mixed with 3Tbs | ||
| Water) | ||
| ⅓ | cup | Corn syrup, light or dark |
| (or substitute honey) | ||
| 1 | teaspoon | Vanilla |
Directions
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
Nutrition (per serving): 57 calories Saturated fat 0 g Total Fat 1 g (8% of calories) Protein 1 g (9% of calories) Carbohydrates 12 g (83% of calories) Source: The Mormon Diet Cookbook Page(s): 343 Date Published: 1992 ISBN: 1-55517-090-0
Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 15 Issue 16] Feb. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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