Sugar-Free Tomato Soup Cookies Recipe

Name: Sugar-Free Tomato Soup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. raisins; 1/2 c. melted margarine (cooled); 2 egg whites, beaten; 1 (10 oz.) can tomato soup; 1 1/2 c. flour; 2 c. quick-cooking oats; 1 tsp. baking powder; 1/2 tsp. baking soda; 2 tsp. cinnamon; 1/2 c. chopped nuts

Servings: persons

1 1/2 c. raisins
1/2 c. melted margarine (cooled)
2 egg whites, beaten
1 (10 oz.) can tomato soup
1 1/2 c. flour
2 c. quick-cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 c. chopped nuts

1
In bowl, soak raisins in hot water to cover for 5 minutes; drain.
2
Combine margarine, egg whites and soup in bowl.
3
Mix well. Stir in flour, oats, baking powder, baking soda, cinnamon, raisins and nuts.
4
Drop onto lightly greased cookie sheet. Flatten with fork, dipped in water.
5
Bake at 350u00b0 for 12 to 15 minutes or until golden brown.
6
Cool on cookie sheet for 2 minutes.
7
Remove to wire rack.
8
Cool completely.
9
Yields 4 dozen.

878

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. raisins, 1/2 c. melted margarine (cooled), 2 egg whites, beaten, 1 (10 oz.) can tomato soup, and more.

Yes, Sugar-Free Tomato Soup Cookies falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar-Free Tomato Soup Cookies

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