Makes 24 cookies


  • 1/3 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1 Tbsp. olive oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/4 cup egg substitute
  • 3/4 cup flour
  • 1 cup oats
  • 1/4 tsp. salt
  • 2/3 cup golden raisins
  • 1/4 cup toasted walnuts, chopped


  1. Preheat oven to 350ºF.
  2. Coat cookie sheet with vegetable oil cooking spray.
  3. In a large bowl, beat brown sugar, white sugar, oil, applesauce, vanilla extract and egg substitute with a mixer until well blended.
  4. Add flour, oats, and salt. Beat well.
  5. Stir in raisins and walnuts.
  6. Drop by level tablespoons 1 1/2 inches apart on sprayed cookie sheet.
  7. Bake for 12 minutes or until lightly browned.
  8. Remove from pan and cool on wire racks.

**Note: Food that is low or lacking in fat will not brown as easily as fatter foods, so things may be cooked and "done" although not browned. Be careful to not overcook and dry out low-fat baked goods.

Recipe from Mary Dalzell, in Food as Medicine for the Heart