1/4 cup Splenda
1/2 Cup of a Smart Balance Butter Blend Stick
2 tbsp Almond butter
2 Organ No Eggs or 2 Egg Whites
1/3 Cup Silk Heart Healthy Vanilla Soymilk
1 tsp Vanilla
1 tsp Vanilla & Butter Rum Extract
3 Cups Organic Rolled Oats
1/2 cup prune puree
1/4 cup chopped almonds
1/4 cup chopped pumpkin seeds
2 tbs Bob's Red Mill ground flax seed
1/2 tsp cinnamon
1/2 tsp grated orange peel
1/2 cup Bob's Red Mill Oat Flour
1/4 tsp Sea Salt
1/2 tsp Argo Aluminum Free Baking Powder
Preheat Oven to 350
In large bowl assemble all wet ingredients, mix with electric mixer. In another bowl combine all dry ingredients. Add dry items into bowl of wet ingredients and and beat until a moist dough is formed. Add flour if needed.
Place small cookie dough balls using ice cream scooper onto pre-sprayed cookie sheet. Flatten with the bottom of a round juice glass. You can use parchment paper if you prefer on top of the cookie sheet.
Bake 12-15 Minutes Until Botton of Cookie is Barely Brown. Allow Cookies to Cool on Sheet for 5 Minutes then transfer immediately to wire rack to prevent the cookie cooking further on cookie sheet.
Keep in mind that light and dark non-stick cookie pans cook at different time. So do jellyroll pans. You need to be more aware to prevent burning of your cookies. You can't substitute a jellyroll pan for an even cooking time with a cookie sheet.