Ingredients Jump to Instructions ↓

  1. 5 pitted prunes

  2. 1/4 cup hot water

  3. 2 cups all-purpose flour

  4. 1 tablespoon ground cinnamon

  5. 2 teaspoons ground ginger

  6. 1 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1 cup sugar, plus extra for rolling

  9. 1/4 cup canola oil

  10. 1/4 cup unsulphured molasses, (not blackstrap)

  11. 2 large egg whites, lightly beaten with a fork

Instructions Jump to Ingredients ↑

  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. Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften. Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside. 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. 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. 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.


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