I really had my doubts esp about the cookie holding together. So.. I was wrong and it does have a nice flavor. I used Mace
instead of cardamon because I forgot to get any. I also used EnerG egg subsitute
Published in the St. Louis Post-Dispatch 10/28/96 from "High-Flavor Low-Fat Vegetarian Cooking" by Steve Raichlen
14 min | SERVES 20 , 20 cookies
3/4 cup applesauce
1 1/4 cups packed light brown sugar
1 1/2 teaspoons Ener-G Egg Substitute or 2 egg whites
1/3 cup skim milk or soymilk
1 1/2 teaspoons vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons grated orange zest
3 cups quick-cooking oats
1 cup raisins
nonstick cooking spray (optional)
1. Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until
smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix. Stir in oats and
raisins.
2. Coat three cookie sheets with cooking spray. (This is unnecessary 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.
3. Bake 12 to 14 minutes, until firm and lightly browned on the bottom. (Watch closely; they burn faster than butter-based
cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely.Store in an airtight container.
4. This is not going to be an overly sweet cookie.
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