Hikers' Bar Cookies the Editors of Publications International, Ltd.
Hikers' Bar Cookies
Makes 24 servings
|3/4||cup all-purpose flour|
|1/2||cup packed brown sugar|
|1/2||cup uncooked quick oats|
|1/4||cup toasted wheat germ|
|1/4||cup unsweetened applesauce|
|1/4||cup (1/2 stick) margarine or butter, softened|
|1/2||cup cholesterol-free egg substitute|
|1/4||cup dried cranberries|
|1/4||cup sunflower kernels|
|1||tablespoon grated orange peel|
|1||teaspoon ground cinnamon|
- Preheat oven to 350°F. Lightly coat 13X9-inch baking pan with nonstick cooking spray; set aside.
- Beat flour, sugar, oats, wheat germ, applesauce, margarine and salt in large bowl with electric mixer at medium speed until well blended. Stir in egg substitute, raisins, cranberries, sunflower kernels, orange peel and cinnamon. Spread into pan.
- Bake 15 minutes or until firm to touch. Cool completely in pan on wire rack. Cut into 24 squares.
|Serving Size:||1 cookie square|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||33 %|
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