Prep time 15 min / Bake time 9 min / Serves 28
1 cup all-purpose flour
3/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter at room temperature
3/4 cup packed light brown sugar
1 large egg
1/4 cup prune puree (use baby food)
1 tsp vanilla extract
1 cup uncooked quick oats
3/4 cup dried cranberries, chopped
1/2 cup crystallized ginger, chopped
1.) Preheat oven to 375F. Prepare two large baking sheets with cooking spray or parchment paper.
2.) In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
3.) In a large bowl beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.
4.) Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberry and ginger.
5.) Drop the dough by tablespoons onto baking sheets, making 28 cookies; set a inches apart. Bake until lightly browned, 8-9 minutes. Cool on baking sheet.
PER SERVING (1 cookie): 87 calories, 2 g total fat, 1 g sat fat, 53 mg sod, 16 g total carb, 10 g sugar, 1 g fib, 1 g prot. PointsPlus value 2