Oatmeal Cookies     (modified, a bit, from _Eating_Well_ mag)
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1   Cup   packed brown sugar
1/4 Cup   unsweetened applesauce
1/4 Cup   egg equivalent (ie comercial replacer, two whites,
                 1/4 cup "egg beaters")
1   Tbsp  vanilla extract
1   Cup   raisins
2   Cups  rolled oats, toasted
1   Cup   cake flour (all-purpose is okay but not as tender)
1/2 Cup   whole wheat flour
1   tsp   baking soda
2   tsp   ground cinnamon
1/2 tsp   salt

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

Toasting oats:  Heat a large skillet over medium-high flame and
add half the oats.  Toast, stiring frequently until the oats begin
to color and become fragrant (15 minutes or so).  Repeat with
remaining oats.

In a large bowl, whisk together sugar, applesauce, egg replacer,
and vanilla.  Stir in raisins.  In a medium bowl, stir together
remaining (dry) ingredients.  Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart.  Bake for 15 minutes, or until lightly
browned.  Transfer cookies to a wire rack to cool.  Makes 3 dozen
cookies.

Storage:  no-fat-added cookies do not store well.  They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze.  To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy.  Do toast the oats, it ads depth to the flavor.