No one will miss the butter in these chewy, lightly spiced cookies.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn large bowl, whisk together brown sugar, applesauce, oil, egg, egg white and vanilla. Peel and grate apple; squeeze out liquid. Stir into applesauce mixture.
In separate bowl, whisk together flour, rolled oats, baking powder, cinnamon, baking soda, salt and allspice; stir into applesauce mixture to make dough. Stir in dried apples, pecans and currants.
Drop by 1 tbsp (15 mL) onto 2 parchment paper-lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for 15 to 17 minutes, rotating and switching pans halfway through, or until light golden on bottoms and edges. Transfer to racks; let cool completely.
Glaze: In small bowl, whisk icing sugar with cinnamon; whisk in apple juice and vanilla to make thick glaze. Spread by scant 1/4 tsp (1 mL) onto each cookie. Let stand until set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 29 mg
- Protein 1 g
- Calories 60.0
- Total fat 2 g
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 10 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0