Chewy fig oatmeal cookies
36 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Brown sugar, firmly packed |
| ½ | cup | Honey |
| ⅓ | cup | Dried figs, ground & packed |
| ⅔ | cup | Margarine or butter |
| 6 | tablespoons | Egg substitute; -OR- Eggs |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Dried figs, ground |
| ¼ | teaspoon | Nutmeg |
| 1½ | cup | All-purpose flour |
| 1⅓ | cup | Quick rolled oatmeal |
| ½ | cup | Nuts, finely ground (opt.) |
Directions
[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies.
Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg
Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24%
Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
Submitted By KAREN MINTZIAS On 04-22-95