Low fat oatmeal cookies

36 servings

Ingredients

Quantity Ingredient
½ cup Tightly packed
Pitted prunes
2 tablespoons Unsalted butter
At room temp.
1½ cup Fruit-juice concentrate
1 tablespoon Vanilla extract
3¼ cup Whole wheat pastry flour
1 cup Rolled oats
1 teaspoon Baking soda
½ teaspoon Salt

Directions

Preheat oven to 350. Spray 2 baking sheets with nonstick cooking spray or line with parchment paper. In a food processor, combine prunes with ¼ cup warm water; process until smooth. Transfer pureed prunes to a large bowl; whisk in butter and oil until smooth.

Gradually whisk in fruit-juice concentrate and vanilla.

In a small bowl, stir together flour, rolled oats, baking soda and salt. Add the flour mixture to the prune mixture and mix with a wooden spoon until blended. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies about 1½ inches apart.

Bake one sheet at a time for 12 to 15 mnutes, or until lightly browned. Transfer cookies to racks and let cool.

86 calories per serving, 2 g protein, 2 g fat, 16 g carbohydrate, 62 mg sodium and 2 mg cholesterol

This recipe comes from The Secrets of LA's Low-Fat Baker to the Stars, Mani Niall printed in Eating Well Magazine March/April 1993.

According to Mani, prune puree is used to replace most, but not all, of the fat in these wholesome cookies. The taste and texture of a fat-reduced cookie is far superior to a fat-free cookie.

Submitted By LISA GREENWOOD On 10-13-95

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