350 degrees F., about 8 to 10 minutes
Makes approx. 30 cookies
Prepare the following fruit purée in advance.
Yield: 1/3 cup.
Purée with hand blender or food processor until smooth, then set aside:
- 1/4 cup pitted prunes (cut in half, to make sure there are no pits)
- 1/4 cup other soft fruit or puree, or a combination (eg: applesauce, peaches,
dates), or more prunes. (But not banana!)
- 1/4 cup water
A) In med.-size bowl, combine well:
- 3/4 cup whole wheat flour
- 1/2 cup unbleached white flour
- 1/2 cup lightly packed brown sugar
- 1/2 cup rolled oats (small-flake)
- 1 T. ground flax seeds
- 1 tsp. baking powder
- 1/4 scant tsp. baking soda
- pinch cinnamon
B) In large bowl, combine well:
- 1/3 cup purée
- 2 T. honey
- 1 tsp. vanilla extract
- 2 T. water
Pour A into B and mix for about 5 seconds. Then add, and continue mixing for about 10 seconds. (The batter will be dry, that's okay!)
- 1/4 to 1/3 cup semi-sweet chocolate chips
- 1/4 to 1/3 cup chopped walnuts
Then, using both hands, squish batter just until evenly blended and moistened.
The dough will now be slightly damp (neither dry nor sticking to fingers), but holding together.
Form into about 3/4 to 1-inch diameter balls, and place on a greased cookie sheet or in baking pan.
Lightly press just once, with fork.
Bake until cookies are completely dry on top (not sticky). But don't overbake (which will harden them).
After cooling, they will become more solid, but will be chewy.
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