Devil's Food Cookies

September/October 1992

Your rating: None Average: 4.6 (8 votes)

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

Devil's Food Cookies

Makes: 2 dozen large cookies

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Nutrition Profile


  • 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


  1. Preheat oven to 350°F. 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.


Per serving: 124 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 25 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 109 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat

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