TLC Cooking "Morning Sandwich Cookie"

Morning Sandwich Cookie

Morning Sandwich Cookies

YIELD Makes 6 servings
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INGREDIENTS

1	tablespoon butter or vegetable oil
1/4	cup sliced almonds
2	ounces instant oatmeal
1	cup peeled and grated apple
1/4	cup pitted and chopped prunes
1	cup shredded carrots
1	cup whole-wheat flour
1/3	cup egg whites
1/4	cup nonfat milk
1/2	teaspoon baking powder
1/4	teaspoon baking soda
2	tablespoons sugar substitute
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
Nonstick cooking spray
6	teaspoons sugar-free reduced-fat peanut butter
6	teaspoons sugar-free raspberry topping

PREPARATION:

Preheat oven to 425°F. In nonstick pan over medium heat, melt butter; add almonds and oatmeal. Cook and stir 3 minutes; remove from heat and let cool.
In food processor, place oatmeal mixture, fruits, carrots, flour, egg whites, milk, baking powder, baking soda, sugar substitute and spices. Pulse twice, scrape sides of bowl and pulse until doughy.
Spray 9X13X2-inch baking pan with nonstick cooking spray; press dough evenly into pan. Bake 20 minutes. Remove from oven; cool 15 minutes.
Cut into 12 bars. Spread 6 bars with peanut butter and raspberry topping. Top with remaining bars to make sandwiches.

This recipe appears in: Casseroles & Dishes

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