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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

Oat Snack Cakes

Source: Food Stamp Nutrition Connection

Cinanamon, raisin, oatmeal cookies.

Nutrition Facts

Makes 60 servings
Amount Per Serving

Calories	79.9

Total Carbs	9.9 g

Dietary Fiber	0.8 g

Sugars	4.4 g

Total Fat	4.2 g

Saturated Fat	0.6 g

Unsaturated Fat	1.8 g

Potassium	40.8 mg

Protein	1.2 g

Sodium	62.3 mg

Dietary Exchanges 4.2 Fat, 0.1 Fruits, 0.1 Other Carbs, 0.3 Starch, 0.0 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

1.0
1 cup Oats, rolled, old fashioned 2.0
2 cup whole wheat flour 1.0
1 cup white all purpose flour 1.0
1 cup sugar 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 1.0
1 tsp ground cinnamon 0.75
0 3/4 cup Margarine, soft, 80% fat 0.5
0 1/2 cup vegetable oil 2.0
2 tsp vanilla extract 0.5
0 1/2 cup egg whites (cup) 1.0
1 tbsp cold water 1.0
1 cup Raisins, seedless

Directions

Preheat oven to 375 degrees.
Mix together oatmeal, flour, sugar, baking soda, salt and cinnamon in a large bowl.
Cut in margarine until mixture resembles coarse meal.
Combine oil, vanilla, egg whites, and water.
Stir liquid ingredients into dry ingredients then add rasins, mixing only until it holds together.
Wash hands thoroughly, then dip in cornmeal or flour.
Pinch off pieces of dough and form into balls about 1 inch in diameter.
Place balls on baking pan (sprayed with non-stick cooking spray) and press out slightly to about 1/4 inch in thickness.
Bake 15-20 minutes or until lightly browned. Cool, then store in an airtight container.