Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sugar

  2. 1/2 cup prune puree

  3. 1/2 cup nonfat plain yogurt

  4. 1/4 cup canola oil

  5. 2 large egg whites, lightly beaten

  6. 1 1/2 cups sifted cake flour

  7. 1 cup unsweetened cocoa powder

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon instant coffee granules

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or coat with nonstick cooking spray. 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.


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