²/₃ cup dried apricots (coarsely chopped), ¹/₃ cup boiling water, 1 cup packed light-brown sugar, ¹/₄ cup unsalted butter (room temperature), ¹/₄ cup fat-free egg substitute, 1¹/₂ teaspoons vanilla, ¹/₂ cup unbleached all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ¹/₄ teaspoon salt, 2¹/₂ cups quick cooking rolled oats.

Preheat the oven to 350°F. coat 2 baking sheets with no stick spray.

Combine the apricots and water in a food processor. Process until well-blended (some small chunks may remain).

Transfer to a large bowl. Add the brown sugar and butter. Beat with an electric mixer until well-blended. Add the egg substitute and vanilla. Beat to mix. Add the flour, cinnamon, baking soda and salt. Beat just until well-mixed. Sprinkle with the oats. Stir with a large spoon to mix.

Drop by tablespoonfuls onto the prepared baking sheets. Bake 1 sheet at the time for 10 to 12 minutes, or until the cookies are golden. Transfer the cookies to a wire rack to cool. Store in a cookie jar or other covered container that's not airtight

Calories : 78
Total fat : 2.1 g.
Saturated fat : 1.1 g.
Cholesterol : 4 mg.
Sodium : 70 mg.
Dietary fiber : 1 g.