3 Cups Organic Oats, (Quick, Steel Cut or Old-Fashioned)
1 TSP Vanilla
1 TBSP Sugar Free Torani Vanilla Syrup
1 Egg White or Orgran No Eggs Egg Replacer
1 1/2 Cup Splenda
1 Cup All Purpose Gluten Free Flour
1/4 TSP Xanthan Gum
1/4 TSP Agave Syrup
8 Oz Unsweetened Applesauce
4 Oz Greek Nonfat Plain Yogurt
1 TBSP Ground Cinnamon
1 TBSP Aluminum Free Baking Powder
1/2 TSP Sea Salt
1 Cup Raisins or Prunes
2 Individual Ghiradelli LUX Milk Chocalate 1 Inch Squares Diced
1/2 Stick to 1 Smart Balance Butter Blend Stick Melted (Based on Your Fat Preference)
1/4 Cup or More Of Smart Balance Fat Free Milk or Other High Protein Milk Has To BE 10G AT LEAST
1 Medium Mixing Bowl
1 Large Mixing Bowl
1 Large Jelly Roll Pan
Fat Free Flour or Olive Oil Cooking Spray
Preheat Oven To 375
In medium bowl mix melted low fat butter stick, splenda, agave, and vanilla syrup. Then add in egg white, yogurt, applesauce, vanilla and mix.
In large bowl add all dry ingredients except the oats. Add wet ingredients to your large bowl and mix well.
Add in your oats and raisins or prunes and mix again.
If your making cookies drop the dough by the tablespoon onto grease cookie sheets. Bake 10-12 Minutes.
If your making squares as I did spead batter onto greased and floured Jelly Roll Pan.