3/4 cup regular oats
1/3 cup whole-wheat flour
1/4 cup raisins or crasins, chopped
1/4 cup Splenda brown sugar
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. smart balance butter, room temp
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute
1/4 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. cinnamon
Preheat oven to 350 degrees.
In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.
Add oats and craisins/raisins, and mix until both are thoroughly coated with the batter.
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
Place in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool completely. Enjoy!