Fatfree oatmeal cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | cup | Whole wheat Flour |
| 1 | cup | Brown Sugar |
| 2 | cups | Oats; (Oat Flour or Blende |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Baking Powder |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Vanilla |
| 2 | Egg whites | |
| ⅓ | cup | Molasses |
| ⅔ | cup | Applesauce |
| ½ | cup | Honey |
Directions
Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine the wet and the dry ingredients. If batter is too dry (it should be moist and pliable) add up to ½ cup honey. Refrigerate until the batter is cold.
Bake in a 300-325 degree oven. Lightly spray pans with pam or use baker liner sheets. Cook until crispy looking. Note this is very important because the cookies will continue to get moist the longer you keep them.
You can add your favorite dried fruit to the cookies for additional taste.
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98