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%
*
Yields
36 Servings