Morning Sandwich Cookie
Morning Sandwich Cookies
Makes 6 servings
|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|
- 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.
|Serving Size:||1 sandwich|
|Calories from Fat||35 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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