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1 1/2 c Sugar
1/2 c Prune puree
1/2 c Nonfat plain yogurt
1/4 c Canola oil
2 lg Egg whites, slightly beaten
1 1/2 c Sifted cake flour
1 c Unsweetened cocoa powder
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Instant coffee
Preheat oven to 350. Line baking sheets with parchment paper or spray with
nonstick cooking spray.
Whisk together sugar, prune puree, yogurt, oil and egg whites. In a
separate bowl stir together flour, cocoa, salt, soda and coffee. Blend the
dry ingredients into the wet ones. Drop the dough by spoonfuls onto the
baking sheets. Bake 12 to 14 min.
From
Yields
24 Cookies
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