Preheat oven to 350. Spray 2 baking sheets
with nonstick cooking spray or line with parchment paper. In a food processor, combine
prunes with 1/4 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 1 1/2 inches
apart. Bake one sheet at a time for 12 to 15 minutes, or until lightly browned. Transfer
cookies to racks and let cool.
"This recipe originally
called for 3 1/4 cups of flour which I found made the batter too dry. I modified it
to call for only 2 1/4 cups flour as indicated above. This is an approximate amount. If
you find the batter is too thin try adding up to another 1/4 cup flour.
These cookies have a wonderful
flavour. I used orange juice which complemented the prunes quite nicely."
Lynn Russell, tester
Summer 2001
Guilt-Free Desserts
www.recipenet.org
Back to previous page | Home Page
The content on this site should not
take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.
Send mail to robin@recipenet.org with questions or
comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002