Adapted from The Golden Door Cooks Light and Easy by Chef Michael Stroot (Gibbs Smith, 2003)
Yes, they do make and eat chocolate chip cookies at the famed Golden Door Spa. Using fruit puree instead of butter and cream is an easy and nutritious way to maintain texture and flavor and cut the fat. Leftover prune puree can be used for other baked goods; store it covered in the refrigerator for four to five days. Or, to save time, use packaged prune puree or baby-food prune puree.
For the prune puree:
1 1/2 cups pitted prune
2 cups water
For the cookies:
2 teaspoons vegetable oil
1 cup rolled oats
1 cup sifted unbleached flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup packed brown sugar
2 egg whites
3 tablespoons canola oil
2 teaspoons pure vanilla extract
1/4 cup buttermilk
1/4 cup semisweet chocolate chips
1. Combine the prunes and water in a small pot set over medium heat and bring to a simmer. Simmer for 40 minutes, or until the prunes are very soft. Drain, then transfer to a blender or food processor fitted with a metal blade and process until smooth. Strain the prune puree through a fine mesh sieve and set aside to cool.
2. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and brush with 1 teaspoon vegetable oil each.
3. Place the oats into a dry skillet set over medium heat; toast, shaking the pan lightly, for three minutes, or until lightly browned. Combine the toasted oats, flour, baking soda and salt in a large mixing bowl; mix well.
4. In the bowl of an electric mixer fitted with a whip, beat the brown sugar, eggs and egg whites at high speed, until the eggs are frothy and doubled in volume. Add the canola oil, vanilla, buttermilk and 2/3 cup of the prune puree; mix well.
5. With the mixer on low speed, gradually add the flour mixture, and blend well. Using a rubber spatula, stir in the chocolate chips. Spoon heaping tablespoons of dough about one inch apart on the prepared baking sheets; bake for 15 minutes, or until the cookies are golden brown.