Ingredients:
3/4 cup regular oats
1/3 cup whole-wheat flour
1/4 cup raisins (not packed), chopped
1/4 cup brown sugar Substitute i.e Splenda(not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. light whipped butter or light buttery spread, room temperature
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
dash salt

Directions:
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 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!