Yield: 40 Servings
|1 cup||Whole-wheat pastry flour|
|1½ cup||Rolled (old-fashioned) oats|
|1 teaspoon||Baking soda|
|¼ cup||Apple butter|
|1 teaspoon||Vanilla extract|
|½ cup||Dark raisins|
Date: Wed, 24 Apr 1996 14:53:39 -0400 From: LRLady@...
(adapted from Sandra Woodruff, Secrets of Fat-Free Baking--a great book) 1. Combine all dry ingredients except raisins and stir to mix well. Add wet ingredients and stir to mix well. If dough seems crumbly, keep stirring until all is moistened and holds together. Use back of spoon if necessary.
Stir in raisins.
2. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoons of dough onto the sheet, placing them 1-½ inches apart.
3. Bake at 325 degrees for about 9 minutes, or until golden brown. Cool cookies on the baking sheet for 1 minute, then transfer to wire racks to cool completely. Serve immediately or keep in an airtight container arranged in single layers separated by sheets of waxed paper.
Makes about 40 cookies. Nutritional Facts (per cookie): calories 48, fat 0.3g, protein 0.7g, cholesterol 0 mg, sodium 21 mg, fiber 0.8g, calcium 5 mg, potassium 43 mg, iron 0.3mg. Based on original recipe, which called for regular whole wheat flour, quick- cooking oats, prune puree in place of the apple butter, and either honey or molasses.
1. Whole wheat pastry flour is available in the health food/organic section of supermarkets, or in HFS. Regular ww flour can be used, but I prefer the texture with pastry flour.
2. Follow baking instructions exactly. Woodruff's recipes are very exact and very carefully developed. If you do exactly as it says, you will *not* wind up with hockey pucks.
3. I use an ice cream scoop to drop cookies onto baking sheet. The cookies then must bake for 11-12 minutes. If you double the recipe and use an ice cream scoop, you will get about 24 3-½ inch cookies, big and chunky and chewy. I calculate the calorie count per cookie in that case to be about 160 -- or 20-30 minutes of aerobic exercise! Eat them slowly, they're worth savoring.
4. Remember that fat-free baked goods become stale faster than ones with fat. Keep the lid on the cookie jar! If you can't finish them in a couple of days, freeze the rest. It's easy to pull out a day's ration at a time.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .