Low Fat Chocolate Fudge Biscuits


1/2 cup granulated sugar
2 tablespoons prune baby food
1 egg white
1 tablespoon water
1/2 teaspoon espresso powder
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder, natural
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour (I used white whole wheat) (3 ½ oz)


1 ounce unsweetened chocolate, cut into chunks
1 tablespoon granulated sugar
2 teaspoons corn syrup
1/4 teaspoon cornstarch dissolved in 1 ½ tablespoons water
1/4 teaspoon vanilla


Preheat oven to 350 degrees F. Line a large cookie sheet with parchment or a Silpat.
In a medium size (2 quart) mixing bowl, using a mixing spoon, mix together sugar and prune baby food. Stir in egg white, water, espresso powder and vanilla. Add cocoa powder and stir until well mixed. Add baking soda and salt and beat with the mixing spoon, taking care that baking soda is well-distributed through mixture (no lumps). Add the flour and stir to make dough.
Shape dough into 14 neat balls about ¾ inch in diamter. Place on ookie sheet, spacing as well as possible to fit all 14 (these don’t spread much) and bake for 10-11 minutes or until cookies appear set.

Remove cookies from oven and immediately press a deep indentation into the center. Spoon filling into indentations, dividing evenly among cookies.
While cookies bake, prepare the filling in microwave.

Microwave Filling:

In a small (1 quart or so) microwave-safe bowl, melt the chocolate in microwave. When chocolate is melted, stir in sugar, corn syrup and dissolved cornstarch/water mixture. Stir well and return to microwave. Microwave for about 40 seconds or until mixture starts to boil. Remove from microwave and stir well. Stir in vanilla.

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