Nutritional Info

Nutrition Facts

Serving Size 1 (19g)

Calories 53
Calories from Fat 5 (10%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 15.3mg 5%
Sodium 80.4mg 3%
Potassium 24.5mg 1%
Total Carbohydrate 10.1g 3%
Dietary Fiber 0.5g 2%
Sugars 1.7g
Protein 1.4g 3%

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Recipe Description
Apple butter, which has no fat, helps keep these cookies moist. Because they are low in fat, they don't store well. They taste best the same day they are baked. But you can freeze the batter in a freezer zip top bag for up to a month (or refrigerate it up to a week). Just defrost in the refrigerator, scoop out the batter, and bake as directed. If you divide the batter into halves (enough for twelve cookies) or quarters, then freeze or refrigerate, you can even have freshly baked, portion controlled cookies at a moment's notice!
Prep time
15 min
Cook time
29 min
Ready In
44 min


Serves Tool

Serves To:USMetric
2 Cup(c)  regular oats, uncooked
1/3 Cup(c)  margarine, softened
1/2 Cup(c)  sugar
1/2 Cup(c)  light brown sugar, firmly packed
1/2 Cup(c)  egg substitute, beaten
3 Tablespoon(T)  apple butter
1 Teaspoon(t)  vanilla extract
1 1/2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
3/4 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1 Cup(c)  oat bran flake cereal, lightly crushed
1/2 Cup(c)  raisins


Preheat oven to 350° F. Spread oats in a single layer in a jelly roll pan. Bake for 15 minutes or until toasted, stirring occasionally. Cream margarine, gradually add sugars, beating at medium speed of an electric mixer until light and fluffy. Add egg substitute, apple butter and vanilla. Beat well. Stir together flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture, and mix well. Stir in oats, cereal and raisins. Drop level tablespoonful of dough 2 inches apart onto baking sheets coated with cooking spray. Bake for 12 to 14 minutes. Remove from baking sheets, and let cool completely on wire racks.

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