1/4 c Brown sugar, firmly packed

1/2 c Honey

1/3 c Dried figs, ground & packed

2/3 c Margarine or butter

6 tb Egg substitute; -OR-

2 -Eggs

1 ts Baking soda

1/2 ts Salt

1/2 ts Cinnamon

1/2 ts Vanilla

2 tb Dried figs, ground

1/4 ts Nutmeg

1 1/2 c All-purpose flour

1 1/3 c Quick rolled oatmeal

1/2 c Nuts, finely ground (opt.)

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. EACH SERVING CONTAINS APPROXIMATELY: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24%