Total Time
44mins
Prep 30 mins
Cook 14 mins

Looking for a lighter alternative to satisfy my craving for something chocolate, I stubbled across the web site www.chocoholicsrevenge.com. These fit the bill and the results were scrumptious. I lightened the orginal recipe by substituting much of the sugar with Splenda.

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Line 2 large baking sheets with parchment paper or coat with nonstick spray.
  3. In a medium bowl, whisk together sugar, prune puree, yogurt, oil and egg whites.
  4. In another medium bowl, stir together flour, cocoa, salt, baking soda and instant coffee.
  5. Using a wooden spoon, stir the dry ingredients into the web, mixing just until blended.
  6. Drop the dough by heaping tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart and creating 24 cookies.
  7. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly.
  8. Do not overbake!
  9. Transfer cookies to wire racks and cool.

Reviews

(1)
Most Helpful

A nice light chocolate cookie. Just enough chocolate taste to get that craving satisfied. Followed the recipe exactly as written.

lauralie41 May 06, 2005

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