1 1\/2 C. wheat BRAN (NOT wheat germ)- Reserve 1 tsp. for topping
\n1\/2 C. whole wheat flour
\n1\/4 C. packed brown sugar – Reserve 1 tsp. for topping
\n1\/2 C. unsweetened apple sauce
\n1\/2 C. unsweetened, fat free yogurt
\n1 tsp. baking powder
\nPinch of salt
\n1 tsp. vanilla
\n1\/2 tsp. imitation butter flavor
\n1 C. frozen, unsweetened fruit (blueberries, strawberries (chopped), raspberries, cherries (chopped) – or a combination of any of them)<\/p>\n
Mix above together to make dough, stirring in fruit at end. Divide into 4 balls, flatten to 1\/2- 3\/4 inch thick on a lightly greased baking sheet or place in mini-tart pans. Top with reserved brown sugar and bran. Bake at 350 degrees for 20-35 minutes, until toothpick inserted comes out clean.<\/p>\n
Banana Nut- Decrease apple sauce to 1\/4 C., add 1 medium sized mashed banana in place of other fruit and sprinkle tops with reserved toppings and 1\/8 C. finely chopped walnuts.<\/p>\n
Chocolate Chip- Use 1\/2 C. prune puree in place of applesauce, stir in 2 T. of mini-chocolate chips in place of frozen fruit.<\/p>\n
Tropical- Stir in 1\/2 C. well drained, crushed pineapple instead of frozen fruit, and 1\/8 C. coconut.<\/p>\n
Maple walnut- omit the applesauce, brown sugar, and frozen fruit. Add 1\/3 C. real maple syrup and 1\/8 C. finely chopped walnuts.<\/p>\n
Yield: 4 cookies
\nServing Size: 1 cookie<\/p>\n
Claories: 195- 215, depends on flavor
\nFat: < 1g\nFiber: 14g\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. wheat BRAN (NOT wheat germ)- Reserve 1 tsp. for topping 1\/2 C. whole wheat flour 1\/4 C. packed brown sugar – Reserve 1 tsp. for topping 1\/2 C. unsweetened apple sauce 1\/2 C. unsweetened, fat free yogurt 1 tsp. baking powder Pinch of salt 1 tsp. vanilla 1\/2 tsp. imitation butter flavor 1 C. frozen, unsweetened fruit (blueberries, strawberries (chopped), raspberries, cherries (chopped) – or a combination of any of them) Mix above together to make dough,…<\/p>\n