Ingredients
- 1/2 cup light cream cheese
- 2 Tbsp. reduced-calorie margarine
- 1/4 cup honey
- 1/4 cup frozen egg substitute, thawed
- 1 1/2 tsp. almond extract
- 1/4 cup unsweetened applesauce
- 1 1/2 cups flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/4 cup rolled oats
- 2 Tbsp. low-sugar apricot spread
Directions
Heat oven to 350 degrees F. Spray 2 large cookie sheets with non-stick cooking spray.. In small bowl combine flour, cinnamon, and baking powder; set aside. In large bowl with electric mixer at medium speed, beat cream cheese, margarine, honey, egg substitute and almond extract until as smooth as possible; beat in applesauce. With mixer at low speed, beat reserved flour mixture into applesauce mixture to blend well. Stir in all but 1 Tbsp. oats. Drop batter by heaping teaspoonfuls onto prepared cookie sheets, spacing about 1 inch apart; flatten slightly with back of spoon. Bake 15-18 minutes until cookies are browned on bottom. Remove from cookie sheets to wire rack to cool.. While cookies are still warm, brush each lightly with apricot spread; sprinkle with reserved 1 Tbsp. oats. Store cooled cookies in airtight container in refrigerator for up to one week. Makes about 4 1/2 dozen. Note: Batter will be somewhat lumpy after beating; it will smooth out during baking time.
By Robin from Washington, IA
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