Heat oven to 350 degrees F. Spray 2 large cookie sheets with non-stick cooking spray.
In small bowl combine flour, cinnamon, and baking powder; set aside. In large bowl with electric mixer at medium speed, beat cream cheese, margarine, honey, egg substitute and almond extract until as smooth as possible; beat in applesauce. With mixer at low speed, beat reserved flour mixture into applesauce mixture to blend well. Stir in all but 1 Tbsp. oats.
Drop batter by heaping teaspoonfuls onto prepared cookie sheets, spacing about 1 inch apart; flatten slightly with back of spoon. Bake 15-18 minutes until cookies are browned on bottom. Remove from cookie sheets to wire rack to cool.
While cookies are still warm, brush each lightly with apricot spread; sprinkle with reserved 1 Tbsp. oats. Store cooled cookies in airtight container in refrigerator for up to one week. Makes about 4 1/2 dozen.
Note: Batter will be somewhat lumpy after beating; it will smooth out during baking time.
By Robin from Washington, IA
This page contains the following solutions.
Blueberry and almond oat muffins make a convenient breakfast for on the go. Each muffin is packed with plenty of protein, nutrition and tastes delicious!
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