¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
2 tablespoons packed brown sugar or brown sugar substitute blend to equal 2 Tablespoons brown sugar (see Tip)
1 teaspoon baking soda
⅛ teaspoon salt
⅓ cup canola oil
½ cup refrigerated or frozen egg product, thawed
1 (2.5 ounce) package prune baby food
1 teaspoon almond extract
2 ounces slivered almonds, toasted ( ½ cup)
½ cup pitted dried plums, finely chopped
1Preheat oven to 375°F. Lightly coat cookie sheets with cooking spray or line cookie sheets with parchment paper; set aside. In a large bowl, combine the flour, pudding mix, sugars, baking soda, and salt. Stir until well blended.
2in a medium bowl, stir together the oil, egg product, prune baby food and the almond extract. Stir the oil mixture into the flour mixture until well blended. Fold in the almonds and plums.
3Spoon a level measuring tablespoon of dough onto prepared cookie sheets 1 inch apart. Coat a fork with the cooking spray and press down lightly to flatten slightly. Bake about 8 minutes or until lightly browned. Transfer to cooling racks to cool completely.
4Storage: Store cooled cookies in an airtight container for 2 days. They also can be frozen.
Tip: If using sugar substitutes, choose from Splenda(R) Granular, Truvia(R) Spoonable or packets, or Sweet 'N Low(R) bulk or packets to substitute for the granulated sugar. Use Splenda(R) Brown Sugar Baking Blend to substitute for the packed brown sugar. Follow package directions to use product amount that's equivalent to ¼ cup granulated sugar and 2 Tablespoons brown sugar. Nutrition per serving: Same as below except 64 calories, 8 g carbohydrate, 2 g total sugar, 85 mg sodium, 47 mg potassium
Nutrition per serving: Same as above except 64 calories, 8 g carbohydrate, 2 g total sugar, 85 mg sodium, 47 mg potassium