| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cookies, Low-fat |
36 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Whole wheat Flour |
| 1 |
c |
Brown Sugar |
| 2 |
c |
Oats; (Oat Flour or Blende |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Baking Powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites |
| 1/3 |
c |
Molasses |
| 2/3 |
c |
Applesauce |
| 1/2 |
c |
Honey |
INSTRUCTIONS
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 1/2 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@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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