1/2 c Pitted dates
1/2 c Water
1/4 ts Vanilla extract
1/3 c Brown sugar
1/3 c Granulated sugar; (I used
-turbinado)
1 Egg white
1 c Wheat flour; (or unbleached
-wheat or all purpose flour)
1/2 ts Baking soda
1 ds Salt
1/2 c Chocolate chips; semi sweet
Vegetable spray
Based on a recipe by Health Magazine, Jan/Feb 1996 Modified to lower fat
and submitted to the ELF mailing list by Natalie Frankel
Note: Good substitution idea from reposted recipe is using Lighter Bake
instead of making prune mixture (use 1/2 cup)
Note: Instead of 1 cup flour, use 1/2 cup rolled oats and 1/2 cup whole
wheat flour – different texture, more nutritious
Preheat oven to 375 degrees F. Combine dates and water in a saucepan and
simmer about 10 minutes until soft. Drain water, if any. In a food
processor, or by spoon, puree dates and vanilla. Spoon date puree into a
mixing bowl and cream sugars with an electric mixer. Add egg white and
blend.
In a separate mixing bowl, combine flour, baking soda and salt. Thoroughly
mix wet and dry ingredients together by hand. Stir in chocolate chips.
Chill dough in the refrigerator for at least 10 minutes, but can be kept in
fridge for a day or more if desired.
Drop dough by teaspoonful and onto cookie sheets coated with cooking spray.
Bake until edges are golden brown, about 7-8 mins.
You can also freeze the dough and cut off just enough dough to bake the
amount of fresh cookies you want. Good for portion control this way.
Makes 24 cookies. Per cookie: Cal 63.1 Fat 1.2g CFF 15.3% Choles 0 Carbo
13.5 g Fiber 1.1g Potassium 66g
Calorie count would go up slightly with Lighter Bake as it has added sugar.
Yields
24 Cookies