Date:    Fri, 10 Mar 95 09:25:46 CST
 From:    cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)
 
 Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
 them way too sweet, I made my own reduced-fat cookies last night.  If you
 put in dried fruit instead of choc chips (bad me) they might almost be 
 'fatfree'.
 
 They are still sugar bombs, but I guess the essence of cookies is that the
 sugar browns and makes them crispy, so I was afraid to reduce the amount too
 much.  This is adapted from my mom’s chocolate chip cookie recipe. 
 
 cookie dough
 
 1 c. White Wave soy yogurt
 1 c. applesauce (unsweetened)
 2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more) 
 2 t. vanilla
 1 c. rolled oats (whole)
 2 c. rolled oats (process in food processor to coarse flour)
 
 mix well
 
 sift together
 1 c. unbleached flour
 1.5 T. baking powder
 1.5 T. baking soda
 1 t salt
 2 T. ener-g egg replacer
 
 and add to the first mixture.  The baking soda should react somewhat, making
 the mass fluffy and easy to stir.  Add more flour until a cookie dough texture
 is reached (I had to use ~ 2.75 c. total).
 
 Add chips or fruit or whatever.  Shape into balls and bake at 375 until
 browned.  They do brown, they don't melt around the edges in that weird way
 that bad cookies do, and were considered entirely successful.