health guides
Oat-Raisin Applesauce Cookies
The addition of applesauce makes for super moist cookies—sure to become a family favorite!
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup margarine, softened
- 2 cups brown sugar, firmly packed
- 2 egg whites
- 1 cup unsweetened applesauce
- 1 tsp vanilla
- 3 cups raw, old fashioned rolled oats
- 1/2 cup raisins
- Vegetable cooking spray
Directions
- Stir together flour, salt, baking soda, and cinnamon; set aside.
- In large mixer bowl, beat together margarine and sugar on medium speed until combined.
- Add egg whites, applesauce, and vanilla; beat well.
- Add flour mixture, mixing on low speed until thoroughly combined. Stir in rolled oats and raisins.
- Using a slightly rounded measuring tablespoon, drop onto baking sheets coated with cooking spray.
- Bake at 350° F for about 13 minutes or until lightly browned. Cool for two minutes on baking sheet.
- Remove and cool on wire racks. Store in airtight container.
Nutrition Facts
Calories 342
Calories from Fat 74 (22%)
(13%)Total Fat 8g
(14%)Saturated Fat 3g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 3g
(3%)Cholesterol 8mg
(13%)Sodium 312mg
(7%)Potassium 254mg
Total Carbohydrate 64g
(7%)Dietary Fibre 2g
Sugars 40g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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