Yield: 36 servings
Measure | Ingredient |
---|---|
½ cup | Tightly packed |
\N \N | Pitted prunes |
2 tablespoons | Unsalted butter |
\N \N | At room temp. |
1½ cup | Fruit-juice concentrate |
1 tablespoon | Vanilla extract |
3¼ cup | Whole wheat pastry flour |
1 cup | Rolled oats |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
Preheat oven to 350. Spray 2 baking sheets with nonstick cooking spray or line with parchment paper. In a food processor, combine prunes with ¼ cup warm water; process until smooth. Transfer pureed prunes to a large bowl; whisk in butter and oil until smooth.
Gradually whisk in fruit-juice concentrate and vanilla.
In a small bowl, stir together flour, rolled oats, baking soda and salt. Add the flour mixture to the prune mixture and mix with a wooden spoon until blended. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies about 1½ inches apart.
Bake one sheet at a time for 12 to 15 mnutes, or until lightly browned. Transfer cookies to racks and let cool.
86 calories per serving, 2 g protein, 2 g fat, 16 g carbohydrate, 62 mg sodium and 2 mg cholesterol
This recipe comes from The Secrets of LA's Low-Fat Baker to the Stars, Mani Niall printed in Eating Well Magazine March/April 1993.
According to Mani, prune puree is used to replace most, but not all, of the fat in these wholesome cookies. The taste and texture of a fat-reduced cookie is far superior to a fat-free cookie.
Submitted By LISA GREENWOOD On 10-13-95