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vegetable cooking spray
1 cup rolled oats
1/2 cup walnuts, chopped
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 egg whites
1 Granny Smith apple, peeled, cored and grated
1/4 cup unsweetened applesauce
1/2 cup light brown sugar, packed
3 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 cup raisins
1. Heat the oven to 375°F. Spray the baking sheets with vegetable cooking spray.
2. Place the oats and nuts on a separate, unsprayed baking sheet and toast until golden, about 8 minutes. Set aside.
3. Combine the flour, baking soda, baking powder, salt, cinnamon and ginger in a medium bowl.
4. Combine the egg whites, grated apple, applesauce, brown sugar, sugars, oil and vanilla extract in a large bowl. Stir in the dry ingredients until just combined. Add the raisins and toasted oats and walnuts.
5. Drop the dough onto the prepared baking sheets by tablespoonfuls, about 2 inches apart.
6. Bake the cookies one pan at a time until golden, about 10 to 12 minutes. Cool on wire racks for 3 minutes before removing them from the pan. Cool cookies completely before serving.
These cookies can be made ahead and stored in an airtight container for up to 2 days.
Serving Size: 2 cookies
Number of Servings: 36
|Fat||4 g||Fiber||2 g|
|Protein||2 g||Saturated Fat||0 g|
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