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Molasses Cookies

:  July/August 1994

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Prunes add fiber to these moist, rich molasses cookies.


Molasses Cookies Recipe

About 4 dozen cookies

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Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

  • 5 pitted prunes
  • 1/4 cup hot water
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar, plus extra for rolling
  • 1/4 cup canola oil
  • 1/4 cup unsulphured molasses, (not blackstrap)
  • 2 large egg whites, lightly beaten with a fork

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Preparation

  1. Set oven rack in center of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
  2. Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften.
  3. Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside.
  4. Place the prunes and steeping liquid in a food processor and blend until smooth, about 1 minute. Add 1 cup of the sugar, oil and molasses; blend well. Add to the dry ingredients, along with egg whites, and stir just to combine.
  5. Place a few spoonfuls of sugar in a shallow dish. Form the dough into 1-inch balls. Roll the balls in the sugar and place on the prepared baking sheets, spacing them 2 inches apart. With the palm of your hand, gently flatten balls to a 1/4-inch thickness.
  6. Bake, one sheet at a time, until the bottoms are browned and tops are crackled, 8 to 10 minutes. Transfer cookies to racks and let cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition

Per cookie: 55 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 54 mg sodium; 44 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat


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