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Title: Chewy Fig Oatmeal Cookies
Categories: Cookie Lowfat
Yield: 36 Servings
1/4 | c | Brown sugar, firmly packed |
1/2 | c | Honey |
1/3 | c | Dried figs, ground & packed |
2/3 | c | Margarine or butter |
6 | tb | Egg substitute; -OR- |
2 | -Eggs | |
1 | ts | Baking soda |
1/2 | ts | Salt |
1/2 | ts | Cinnamon |
1/2 | ts | Vanilla |
2 | tb | Dried figs, ground |
1/4 | ts | Nutmeg |
1 1/2 | c | All-purpose flour |
1 1/3 | c | Quick rolled oatmeal |
1/2 | c | Nuts, finely ground (opt.) |
[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]
In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies.
Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg
Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24%
* Source: California Fig Advisory Board pamphlet * Typed for you by Karen Mintzias
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