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Title: Low-Fat Chocolate-Chocolate Chip Cookies
Categories: Cookie Chocolate Lowfat
Yield: 2 Dozen
| 1/4 | c | Prune puree (recipe follows) |
| 2 | tb | Butter or margarine;softened |
| 1/3 | c | Low-fat milk |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa powder |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Semisweet miniature chocolate chips |
| 1/4 | c | Chopped toasted walnuts |
Preheat oven to 350 degrees.
Coat 2 large baking sheets with vegetable cooking spray.
In mixer bowl, beat prune puree and butter until creamy smooth; mix in milk. Gradually beat in sugar to blend thoroughly. Mix in vanilla.
Combine flour, cocoa, baking soda and salt; mix into prune puree to blend thoroughly. Stir in chocolate chips and nuts.
Spoon 24 equal mounds (heaping tablespoonfuls) 1 inch apart on baking sheets. Bake in center of oven about 10 minutes until cookies are set and tops feel dry to the touch. Cool on pans 1 minute, then transfer to racks to cool completely. Store in airtight container.
PRUNE PUREE: 1 1/3 c (8 oz) pitted prunes, 6 tablespoons hot water
Combine prunes and hot water in container of food processor. Pulse on and off until prunes are finely chopped. Cover. Refrigerate remaining prune puree for future use. Makes 1 cup.
from Arizona Republic food! section (recipe originally from California Prune Board) typed by Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 09-12-96 (05:06) The Computer Workshop (191) Intelec -
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