Heat oven to 375 f. Coat baking sheets with non-stick cooking spray. In medium bowl, with wire whisk, combine cake flour, baking soda, and salt; set aside. In a large bowl, with electric mixer on medium speed, beat together prune puree, butter, sugar, brown sugar, egg, egg whites and vanilla 2 minutes or until creamy and light. With mixer on low speed, beat in dry ingredients just until incorporated. By hand, stir in chocolate chips. Drop by rounded tablespoonsful onto baking sheets; flatten slightly with back of spoon. Bake 10 to 12 minutes, until lightly browned around the edges. Let cookies cool on pan on wire rack 10 minutes before transferring to wire racks to cool completely. PRUNE PUREE: To make 1 cup, combine 1 1/3 cup pitted prunes and 6 tbs. of water in container of food processor. Pulse on and off until prunes are very finely chopped. Measure out 3/4 c. puree and set aside (the remaining 1/4 c. puree can be used as a spread in place of butter or fruit preserves.)
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|Serving Size: 1 Cookie (66g)|
|Recipe Makes: 40|
|Calories from Fat: 29 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 6.5mg||2 %|
|Sodium 53.7mg||2 %|
|Potassium 121.1mg||3 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 42.7g|
|Protein 3.8g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
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