Apricot Oatmeal Cookies


1 1/2 c. Pure Florida Crystals (sugar)
2/3 c. soy margarine
1 t. vanilla
4 T. water
2 T. cornstarch
1 c. whole-wheat pastry flour
1 t. Rumfords baking powder
1/2 t. salt
2 1/2 c. quick-cooking oats (raw)
1 c. walnuts (coursely chopped)
1 c. dried apricots (diced fine)


Heat oven to 350 deg. F.
In a large mixing bowl, combine Pure Florida Crystals, soy margarine, vanilla and water; mix well.
Add rest of ingredients.
Drop dough by rounded tablespoons about 2 inches apart onto cookie sheet (not greased).
Flatten slightely with spatula.
Bake 10-14 minutes or until golden brown; cool slightly; remove from cookie sheet.

Yield: 30 two-inch cookies.

Nutritional Information:

Per serving: calories: 187; fat: 6 grams; saturated fat: 1 gram; sodium: 28 milligrams; carbohydrates: 30.4 grams; dietary fiber: 3 grams; protein: 4 grams.