If these devilishly chocolaty cookies don't get gobbled the day they are baked, store them, well-wrapped, in the freezer.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1992
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Ingredients

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Directions

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  • Preheat oven to 350F. Line two baking sheets with parchment paper or coat with nonstick cooking spray.

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  • Whisk together sugar, prune puree, yogurt, oil and egg whites in a medium bowl. Stir together flour, cocoa, salt, baking soda and instant coffee in another medium bowl. Stir the dry ingredients into the wet with a wooden spoon just until blended. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly. Transfer the cookies to wire racks and cool.

Nutrition Facts

125.1 calories; protein 2.1g 4% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 1.6g 7% DV; sugars 14.9g; fat 2.9g 5% DV; saturated fat 0.5g 2% DV; cholesterol 0.1mg; vitamin a iu 94.9IU 2% DV; vitamin c 0.3mg; folate 26mcg 7% DV; calcium 17.8mg 2% DV; iron 1.3mg 7% DV; magnesium 20.6mg 7% DV; potassium 122.3mg 3% DV; sodium 85.3mg 3% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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Rating: 4 stars
01/24/2014
Great Light Easy Recipe Most people probably don't normally have cake four available but it did make for a nice light textured cookie. I doubt anyone had prune puree available but they likely do have applesauce - which is what I swapped in this recipe and they came out perfect... dough is more batter than dough..even after refrigeration - so I was nervous about them spreading but they did not... definitely worth a try.. I used the standard cookie scoop (about 1 1/2 tblsp I think) and it made a little over 3 dozen. Pros: Delicious low fat easy Cons: a few 'non-stock' ingredients Read More