Pumpkin Applesauce Cookies

By pitty_pat61

Ingredients

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 11/3 cups quick-cooking oats, uncooked
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 1/2 cup no-sugar-added applesauce, drained (you'll need about 3/4 cup applesauce from the jar to get this amount)
• 1/4 cup plus 2 tablespoons packed Splenda brown sugar blend
• 1/2 cup sugar
• 1 cup canned pumpkin
• 1/4 cup egg substitute
• 1 tablespoon pure vanilla extract
• 3/4 cup raisins
• Put a fine sieve into a bowl large enough so the sieve doesn't touch the bottom of the bowl, then spoon the applesauce into the sieve. Let the applesauce stand for about 30 minutes, then scoop 1/2 cup

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees.

In a medium bowl, combine flours, oats, baking soda, salt, cinnamon, cloves, ginger and nutmeg and mix well. In a second larger bowl, beat together butter, 1/2 cup of drained applesauce, brown sugar blend and sugar until light and fluffy. Mix in pumpkin, egg substitute and vanilla extract. Gradually fold in flour mixture until well combined. Gently fold in raisins. Drop teaspoons of batter onto nonstick cookie sheets. Bake for 12 to 14 minutes, or until cookies are light brown on the bottom. The cookies will have a cake-like texture. Let cool on wire racks, then store in an air-tight container.

Makes 5 dozen cookies.

Nutrition Facts Per cookie: 48 calories, 1 fat gram, 9 carb grams, 0.6 fiber gram, 1 protein gram, 2 mg cholesterol, 43mg sodium