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%