Low Fat Molasses Raisin Cookies Recipe
Ingredients
| Prunes | 2/3 Cup (16 tbs), pitted | |
| Flour | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Ground ginger | 1 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 2 | |
| 1/4 cup nonfat plain yogurt | ||
| 1/4 cup light molasses | ||
| Raisins | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°F. In a food processor, puree prunes until smooth.
2. In a large bowl, stir together flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt. Add prune puree, egg whites, yogurt, and molasses. Beat with an electric mixer on medium speed until well blended, scraping down side of bowl frequently with a rubber spatula. Fold in raisins. Drop dough by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
3. Bake 10 to 12 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
2. In a large bowl, stir together flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt. Add prune puree, egg whites, yogurt, and molasses. Beat with an electric mixer on medium speed until well blended, scraping down side of bowl frequently with a rubber spatula. Fold in raisins. Drop dough by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
3. Bake 10 to 12 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
Chef
