3/4 c Applesauce

1 1/4 c Packed light brown sugar

2 Egg whites

1/3 c Skim milk

1 1/2 ts Vanilla

1/2 c All-purpose flour

1 ts Baking soda

1/2 ts Salt; optional

1 ts Ground cinnamon

1/2 ts Ground cardamom

1/4 ts Freshly grated nutmeg

1/8 ts Ground cloves

1 1/2 ts Grated orange zest

3 c Quick-cooking oats

1 c Raisins

Nonstick cooking spray; -optional Recipe by: St. Louis Post-Dispatch 10/28/96 Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix. Stir in oats and raisins. Coat three cookie sheets with cooking spray. (This is unnecessary with nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies. Gently flatten each cookie with a wet spatula. Bake 12 to 14 minutes, until firm and lightly browned on the bottom. (Watch closely; they burn faster than butter-based cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely. Store in From "High-Flavor Low-Fat Vegetarian Cooking" by Steve Raichlen, (Viking, $24.95). -----