If these devilishly chocolaty cookies don't get gobbled the day they are baked, store them, well-wrapped, in the freezer. Source: EatingWell Magazine, September/October 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • 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 calories; 2.9 g total fat; 0.5 g saturated fat; 85 mg sodium. 122 mg potassium; 24.9 g carbohydrates; 1.6 g fiber; 15 g sugar; 2.1 g protein; 95 IU vitamin a iu; 26 mcg folate; 18 mg calcium; 1 mg iron; 21 mg magnesium;

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