I found this recipe for oatmeal cookies in the ivillage Healthy Living Program recipe database.  It impresses me when a recipe for homemade cookies can boast 72 calories, 1.06 g fiber, and 1.88 g protein per cookie.  So I made these cookies this past weekend and gave them a shot.  My review would be that they are great, if you like a very moist and chewy cookie. 

My idea of an oatmeal cookie is that they are better when crispy so, I was a bit disappointed.  This is not a recipe I will make again, unless my daughter tries them and loves them (she hasn’t done her taste testing yet, and this girl is p-i-c-k-y!).  But like I said, if you love a chewy oatmeal cookie, these are for you!  So I wanted to paste the recipe just in case you chewy cookie lovers are out there.  Here you go and look for the rest of the nutritional info below the recipe!

 4 large egg whites
1 1/2 tsp cinnamon (ground)
1 tsp vanilla extract
2 cups unsweetened applesauce
1/2 cup seedless raisins
1 tsp baking soda
1 cup packed brown sugar
2 cups old-fashioned rolled oats
2 cups wheat flour, unbleached all-purpose

Prep & Cookie Time:  30 Minutes
Yield:  48 Servings     Serving Size:  1 Cookie

Directions:
Preheat oven to 350 degrees F (180 degrees C). Spray baking sheet with nonstick cooking spray. In a large bowl mix egg whites and brown sugar with an electric mixer until smooth. Add applesauce and vanilla and mix until well blended. Add flour, oats, baking soda and cinnamon and continue to mix until all ingredients are well mixed. Add dates if desired and stir into batter until evenly distributed. Using a small spoon scoop out batter and drop spoonful onto baking sheet about 2-inches apart and bake for 10 to 15 minutes until cookies are light brown. Cool the cookies on a wire rack and enjoy.
 

Total Calories:  72                                
Carbohydrates:  15.33 g  
Total Fat:  0.52 g                                 
Protein:  1.88 g  
Sat Fat:  0.09 g                                      
Fiber:  1.06 g                                        
Cholesterol:  0 mg                                 
Sodium:  31 mg                                    
Diabetic exchange:    Starch:       1.000