Devil's Food Cookies
Devil's Food Cookies might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 118 calories, 2g of protein, and 3g of fat each. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 7 people have tried and liked this recipe. It is brought to you by Eating Well. A mixture of salt, prune, unsweetened cocoa powder, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 10%, this dish is rather bad. If you like this recipe, you might also like recipes such as Devil's Food Cookies, Devil's Food Cookies, and Devil’s Food Cupcakes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon baking soda
1 1/2 cups sifted cake flour
1/4 cup canola oil
2 large egg whites, lightly beaten
1/2 teaspoon instant coffee granules
1/2 cup nonfat plain yogurt
1/2 cup prune puree
1/2 teaspoon salt
1 1/2 cups sugar
1 cup unsweetened cocoa powder
Equipment:
baking paper
baking sheet
oven
wooden spoon
whisk
bowl
Cooking instruction summary:
Preheat oven to 350F. Line two baking sheets with parchment paper or coat with nonstick cooking spray.Whisk together sugar, prune puree, yogurt, oil and egg whites in a medium bowl. Stir together flour, cocoa, salt, baking soda and instant coffee in another medium bowl. Stir the dry ingredients into the wet with a wooden spoon just until blended. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly. Transfer the cookies to wire racks and cool.
Step by step:
1. Preheat oven to 350F. Line two baking sheets with parchment paper or coat with nonstick cooking spray.
2. Whisk together sugar, prune puree, yogurt, oil and egg whites in a medium bowl. Stir together flour, cocoa, salt, baking soda and instant coffee in another medium bowl. Stir the dry ingredients into the wet with a wooden spoon just until blended. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing cookies about 1 1/2 inches apart.
3. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly.
4. Transfer the cookies to wire racks and cool.
Nutrition Information:
covered percent of daily need
