Cardamom Oatmeal Raisin Cookies
Cardamom Patmeal Raisin Cookies recipe
Yield
36 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
applesauce
|
|
| 1 ¼ | cups |
brown sugar, light
packed |
*
|
| 2 | each |
egg whites
|
*
|
| ⅓ | cup |
milk, skim
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
optional |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 3 | cups |
oats, quick cooking
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | x |
nonstick cooking spray
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
applesauce
|
|
| 296 | ml |
brown sugar, light
packed |
*
|
| 2 | each |
egg whites
|
*
|
| 79 | ml |
milk, skim
|
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
optional |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 0.6 | ml |
cloves
ground |
|
| 7.5 | ml |
orange zest
grated |
|
| 7.1E+2 | ml |
oats, quick cooking
|
|
| 237 | ml |
raisins, seedless
|
|
| 1 | x |
nonstick cooking spray
optional |
* |
Directions
Preheat oven to 375℉ (190℃).
Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth.
Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix.
Stir in oats and raisins.
Coat three cookie sheets with cooking spray.
This is unnecessary with nonstick pans.
Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies.
Gently flatten each cookie with a wet spatula.
Bake 12 to 14 minutes, until firm and lightly browned on the bottom.
Watch closely; they burn faster than butter-based cookies.
Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely.
