Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

1 1/2 cups oatmeal -- uncooked
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup unsweetened applesauce
1/2 cup light brown sugar -- plus 2 tablespoons
2 large egg whites
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 cup dried apricot halves -- diced
1. Preheat the oven to 350 degrees.
2. Spray two large baking sheets with no-stick spray; set aside. Spread the rolled oats
on an ungreased baking sheet and toast for 8-10 minutes until lightly browned. In a
large mixing bowl, combine the toasted oats, flour, baking soda, cinnamon, baking
powder, salt and nutmeg, stir well, set aside.
3. In another large mixing bowl, with an electric mixer at medium speed, beat the
applesauce, brown sugar, egg whites, margarine and vanilla until well combined. With
mixer at low speed, gradually beat in the dry ingredients until well combined. Stir in the
apricots. Drop the dough by level tablespoons, 1 inch apart, onto the prepared baking
sheets.
4. Place both sheets in the oven and bake for 10 to 12 minutes (switching the positions
of the sheets halfway through baking), or until cookies are lightly browned. Transfer
cookies to wire racks to cool.
42 servings, 1 point each

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