Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup butter, softened
- 1/2 cup prune puree
- 1/2 cup applesauce
- 1 cup evaporated raw cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups quick cooking oats
- 2 1/2 cups unbleached flour
- 1 1/2 teaspoon baking soda
- 1 cup dried cranberries
- 3 tablespoons orange zest
- =
Directions
Preheat oven to 350°F. Spray cookie sheet with cooking spray and set aside.
In a mixing bowl, combine butter, prune puree and applesauce. Beat with an electric mixer until creamy. Add the cane sugar, eggs and vanilla. Cream together until smooth. Stir in flour and baking soda. Add oats and cranberries and orange zest and mix until incorporated. Portion the cookies by the teaspoon and bake for 7–10 minutes until golden brown.