0.3 cup prune puree — — apple sauce also works (I use prune baby food)
0.5 teaspoon double-acting baking powder
1.5 teaspoons baking soda
1 cup brown sugar (or turbinado)
2 tablespoons canola oil
1 teaspoon cinnamon canned ( you can use less if you want)
0.5 cup cranberries dried
1 eggs (I've successfully used 2 ENRG egg replacers)
1 egg white
0.5 cup pecans — toasted coarsely chopped
1.3 cups rolled oats
0.5 teaspoon salt
8 ounces pastry flour whole wheat
Equipment
baking sheet
oven
mixing bowl
ice cream scoop
measuring cup
Directions
Preheat oven to 325 degrees F.Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking.
Bake 8 minutes for chewy cookies or 10 minutes for dry.
