Molasses Cookies

0 Reviews
From: EatingWell Magazine Holiday Issue 1995

Prunes add fiber to these moist, rich molasses cookies.

Ingredients 48 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 5 pitted prunes
  • 1/4 cup hot water
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar, plus extra for rolling
  • 1/4 cup canola oil
  • 1/4 cup unsulphured molasses, (not blackstrap)
  • 2 large egg whites, lightly beaten with a fork

Preparation

  • Active

  • Ready In

  1. Set oven rack in center of the oven; preheat to 350 °F. Line 2 baking sheets with parchment paper or spray with cooking spray.
  2. Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften.
  3. Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside.
  4. Place the prunes and steeping liquid in a food processor and blend until smooth, about 1 minute. Add 1 cup of the sugar, oil and molasses; blend well. Add to the dry ingredients, along with egg whites, and stir just to combine.
  5. Place a few spoonfuls of sugar in a shallow dish. Form the dough into 1-inch balls. Roll the balls in the sugar and place on the prepared baking sheets, spacing them 2 inches apart. With the palm of your hand, gently flatten balls to a 1/4-inch thickness.
  6. Bake, one sheet at a time, until the bottoms are browned and tops are crackled, 8 to 10 minutes. Transfer cookies to racks and let cool.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition information

  • Per serving: 55 calories; 1 g fat(0 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 5 g sugars; 27 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 54 mg sodium; 44 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: (for 2 cookies): 1/2 starch, 1/2 other carbohydrate, 1/2 fat

Reviews 0

More You'll Love