Devil's Food Cookies

1 Review
From: EatingWell Magazine September/October 1992

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 1/2 cups sugar
  • 1/2 cup prune puree
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 2 large egg whites, lightly beaten
  • 1 1/2 cups sifted cake flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant coffee granules

Preparation

  • Active

  • Ready In

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

  • Serving size: 1 cookie
  • Per serving: 125 calories; 3 g fat(0 g sat); 2 g fiber; 25 g carbohydrates; 2 g protein; 26 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 95 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 1 mg iron; 85 mg sodium; 122 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrate, 1 fat

Reviews 1

January 24, 2014
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By: EatingWell User
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