Preheat the oven to 350 deg F. Lightly spray 2 baking sheets with cooking spray.
In a large mixing bowl, using an electric mixer on medium speed, beat together the sugars, margarine, and vanilla for about 2 minutes, or until fluffy, scraping the side of the bowl as needed.
Beat in the applesauce and egg substitute. Scrape the side of the bowl.
In a medium bowl, whisk together the flours, baking powder, cinnamon, all-spice, and nutmeg. Stir into the sugar mixture.
Using a sturdy spoon, stir in the oatmeal and raisins. Drop the batter by teaspoonfuls onto the baking sheets, keeping the mounds about 2 inches apart. With slightly moistened fingertips, slightly flatten the top of each cookie.
Bake for 10-12 minutes, or until the edges are just firm and the centers are still soft. Halfway through the baking of each batch, switch the baking sheets from top to bottom and front to back, to help them cook evenly.
Transfer the baking sheets to cooling racks and let the cookies cool for 5 minutes. Transfer the cookies to the cooling racks and let finish cooling, about 10 minutes. Store any leftover cookies in an airtight container, using wax paper between the layers to keep the cookies from sticking together. The cookies will stay fresh for up to three days.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 21 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 82.3mg||3 %|
|Potassium 147.4mg||4 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 41.7g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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