3/4 c. date sugar
5 tbsp. vegetable oil
2 egg whites
1/4 c. water
Generous 1/2 c. rolled oats
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 c. unsweetened coconut
1/3 chopped and packed dried figs
1/3 c. packed raisins
1/2 c. chopped and packed dates
1 tsp. baking soda

Premoistened with 1 teaspoon water and 1 teaspoon vegetable oil.

Both figs and dates premixed with 1 1/2 teaspoon all-purpose flour.

Preheat oven to 325 degrees. Oil 2 large cookie sheets. In a medium bowl, beat together date sugar, oil, egg, and water. In a large bowl, stir together oats, flour, salt, coconut, figs, raisins, dates, and baking soda.

Pour oat mixture a little at a time into egg and water mixture and stir well. Quickly drop batter by tablespoons on prepared sheets. Flatten slightly with fork. Bake 13 to 14 minutes or until cookies are slightly golden around edges. Rotate cookie sheets at halfway point to achieve even baking.

Remove pans from oven; remove cookies from pans and place on a countertop until completely cool. To store, place cooled cookies in an airtight container and refrigerate or freeze. 82 calories per cookie.

Fat: 3.3g; protein: 1.6g; carbohydrate: 12.6g; sodium: 68.5 mg. Diabetic exchange: bread or starch: 1/2, fat: 1/2, fruit: 1/2.