Instructions: Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix.

Stir in oats and raisins.

Coat three cookie sheets with cooking spray. (This is unnecessary with nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies. Gently flatten each cookie with a wet spatula.

Bake 12 to 14 minutes, until firm and lightly browned on the bottom.

(Watch closely; they burn faster than butter-based cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely. Store in an airtight container.

Yield: 20 cookies.

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