1/2 c Tightly packed 1 tb Vanilla extract
Pitted prunes 3 1/4 c Whole wheat pastry flour
2 tb Unsalted butter 1 c Rolled oats
At room temp. 1 ts Baking soda
1 1/2 c Fruit-juice concentrate 1/2 ts 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 1/4 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 1 1/2 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.
Yields
36 servings