Nutrition per serving may change if servings are adjusted.
5 pitted prunes
1/4 cup hot water
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, plus extra for rolling
1/4 cup canola oil
1/4 cup unsulphured molasses, (not blackstrap)
2 large egg whites, lightly beaten with a fork
Set oven rack in center of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften.
Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside.
Place the prunes and steeping liquid in a food processor and blend until smooth, about 1 minute. Add 1 cup of the sugar, oil and molasses; blend well. Add to the dry ingredients, along with egg whites, and stir just to combine.
Place a few spoonfuls of sugar in a shallow dish. Form the dough into 1-inch balls. Roll the balls in the sugar and place on the prepared baking sheets, spacing them 2 inches apart. With the palm of your hand, gently flatten balls to a 1/4-inch thickness.
Bake, one sheet at a time, until the bottoms are browned and tops are crackled, 8 to 10 minutes. Transfer cookies to racks and let cool.
Make Ahead Tip: Store in an airtight container for up to 1 week.