(originally posted by TobeyToe)
16 Servings

2 cups whole wheat flour
1/2 cup quick cooking rolled oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons light margarine
1/2 cup raisins
1/2 cup apple juice
2 egg whites


Preheat oven to 375 degrees F. Lightly spray a baking sheet with vegetable oil spray.

In a large bowl, combine 2 cups flour, oatmeal,sugar, baking powder, baking soda, and salt,stirring well.

Cut margarine into flour mixture with a fork or pastry blender until crumbly.

Stir in raisins. Make a well in center of mixture.

Pour apple juice and egg whites into well. Stir until just
combined (don't overmix).

With floured hands, divide dough in half. Shape into 2 balls. Put 4 to 5 inches apart on baking sheet and flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife or pizza cutter(don't separate wedges).

Bake for 15 to 20 minutes, or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack. Separate wedges with a knife or pizza cutter.

Amount Per Serving
Calories 112 Calories from Fat 5
Percent Total Calories From:
Fat 4% Protein 11% Carb. 85%

Nutrient Amount per Serving % Daily Value
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 94 mg 4%
Total Carbohydrate 24 g 8%
Dietary Fiber 0 g 2%
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 6% Calcium 0% Iron 5%

Makes 36 cookies

Ingredients:

1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup natural unsalted almond butter
2 tablespoons water
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 cup granulated cane juice (Sucanat)
2/3 cup non-hydrogenated margarine
1/2 cup raspberry jam

Directions:

Preheat oven to 350 degrees. In a small bowl, stir together ground oats, flour, baking powder, baking soda, salt; set aside. Using an electric mixer, beat the almond butter and water together in large bowl until smooth. Add the maple syrup, vanilla and almond extract and beat together until well blended.

Add granulated cane juice and Spectrum and beat until blended.

Add dry ingredients and beat on low speed just until completely blended.

Drop dough by tablespoonfuls baking sheets lined with parchment paper. With your thumb or the handle of a wooden spoon, press firmly into the center of each ball of dough to create an indentation. Fill each indentation with a 1/2 teaspoon of jam.

Bake cookies until tops are lightly browned but are still slightly soft,10 to 12 minutes. Remove from cookie sheets and place on cooling on racks.

Cookies can be stored in an airtight container for several days.

Per Serving: 132 calories, 2 g protein, 7 g fat, 17 g carbohydrates, 1 g fiber, 93 mg sodium, 0% vitamin
A, 0% vitamin C, 2% calcium.

Ingredients:

1/2 cup margarine
1 cup brown sugar
1 teaspoon salt
2 cups quick oats
1 teaspoon baking powder

Directions:

Preheat oven to 400 degrees.

Melt margarine over low heat. Mix in brown sugar and salt. Mix in oats and baking powder. Press onto a greased 9 x 13" cookie sheet. Bake until light brown, about 8 minutes.

Cut while still warm.


Ingredients:

3/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 cup fat-free vanilla soy milk
2 tablespoons soft margarine
1/4 cup roasted soynut butter
1 1/4 cups rolled oats
1 tablespoon pure vanilla extract

Directions:

Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soy milk and margarine. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, and vanilla, Remove from heat. Stir until well blended.

Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers.