Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.

Makes 3 dozen cookies

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 cup packed brown sugar
3/4 cup unsweetened applesauce
1 large egg white, lightly beaten
2 tablespoons canola oil
1 tablespoon vanilla extract
1 cup raisins
2 cups rolled oats
1 cup sifted cake flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

1. Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
2. Whisk together sugar, applesauce, egg white, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together oats, cake flour, whole-wheat flour, baking soda, cinnamon and salt in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until blended.
3. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

NUTRITION INFORMATION: Per cookie: 89 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 1 g fiber; 72 mg sodium; 90 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate

I tried this recipe this weekend and loved it! My partner also gave it high marks, which was surprising as he's a former pastry chef and doesn't usually praise cookies made without butter! I only made one substitution: for 1 cup of cake flour (which I couldn't find) I used 1 cup minus 2 tablespoons of sifted, unbleached all-purpose flour. It seemed to work just fine.

Frank, Philadelphia, PA