Golden Door Chocolate Chip Cookies

Adapted from Michel Stroot’s The Golden Door Cooks Light & Easy (Gibbs Smith, 2003), reprinted with permission

(Makes 24 cookies)

Created by: Michel Stroot

• 1 1/2 cups pitted prunes
• 2 cups water
• 5 teaspoons vegetable oil, divided
• 1 cup rolled oats
• 1 cup sifted unbleached flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup packed brown sugar
• 2 eggs, plus 2 egg whites
• 2 teaspoons pure vanilla extract
• 1/4 cup buttermilk
• 1/4 cup semisweet chocolate chips

• 1. Bring prunes and water to a simmer over medium heat; let cook for 40 minutes. Drain, then process in a food processor until smooth. Strain purée through a fine-mesh sieve and set aside to cool. Makes 1 1/4 cups.
• 2. Preheat the oven to 375°F. Line 2 baking sheets with parchment or waxed paper and brush each with 1 teaspoon vegetable oil.
• 3. Toast oats in a dry skillet over medium heat for 3 to 4 minutes, or until lightly browned. Combine oats, flour, baking soda, and salt in a large bowl; mix well.
• 4. Beat sugar, eggs, and egg whites at high speed until eggs are frothy. Add rest of oil, vanilla, and buttermilk and mix well. With mixer on low speed, gradually add flour mixture. Begin adding prune purée, stopping when the mixture resembles cookie dough. Stir in chocolate chips.
• 5. Spoon heaping tablespoons of dough on prepared baking sheets and bake for 15 minutes, or until cookies are golden brown. Cookies will keep up to 1 week.

Nutrients per serving:
Calories: 111
Fat: 3g
Cholesterol: 18mg
Carbohydrate: 19g
Sodium: 75mg
Protein: 2g
Total dietary fiber: 2g