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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apple-Walnut Cookies

Source:

Drop cookies made with grated apple, apple sauce, and wholesome rolled oats.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	92.9

Total Carbs	13.7 g

Dietary Fiber	1.4 g

Sugars	5.6 g

Total Fat	4.1 g

Saturated Fat	0.4 g

Unsaturated Fat	2.7 g

Potassium	74.5 mg

Protein	2.3 g

Sodium	81.6 mg

Dietary Exchanges 4.1 Fat, 0.3 Fruits, 0.1 Other Carbs, 0.5 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 tsp baking powder 0.25
0 1/4 tsp salt 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground ginger 2.0
2 each egg whites 1.0
1 cup peeled apple slices 0.25
0 1/4 cup unsweetened applesauce 0.5
0 1/2 cup brown sweetener 3.0
3 tbsp sugar 2.0
2 tbsp grapeseed oil 0.5
0 1/2 tsp vanilla extract 0.5
0 1/2 cup Raisins, seedless, unpacked cup 1.0
1 each cooking spray 1.0
1 cup old fashioned rolled oats 0.5
0 1/2 cup chopped walnuts 1.0
1 cup Flour, pastry, wheat, soft, whole grain 0.5
0 1/2 tsp baking soda

Directions

Heat the oven to 375 degrees F. Spray 2 baking sheets with cooking spray.
Place the oats and nuts on a separate, unsprayed baking sheet and toast until golden, about 8 minutes. Set aside.
Combine the flour, baking soda, baking powder, salt, cinnamon, and ginger in a medium bowl.
Combine the egg whites, grated apple, applesauce, brown sugar substitute, white sugar, oil, and vanilla extract in a large bowl. Stir in the dry ingredients until just combined. Add the raisins and toasted oats and walnuts.
Drop the dough onto the prepared baking sheets by tablespoonfuls, about 2 inches apart.
Bake the cookies until golden, about 10 to 12 minutes.
Cool on wire racks for 3 minutes before removing them from the baking sheet. Cool cookies completely before serving. (These cookies can be made ahead and stored in an airtight container for up to 2 days.)