2 1/4 c  Cake (not self rising) flour
1 ts Baking soda
1 ts Salt
3/4 c  Prune puree or prepared
Prune butter (see below).
2 tb Butter or margarine
3/4 c  Sugar
3/4 c  Light-brown sugar, packed
1    Egg
2    Egg whites
2 ts Vanilla extract
1 1/4 c  Semi-sweet choc. chips

Heat oven to 375 f. Coat baking sheets with non-stick cooking spray. In
medium bowl, with wire whisk, combine cake flour, baking soda, and salt;
set aside. In a large bowl, with electric mixer on medium speed, beat
together prune puree, butter, sugar, brown sugar, egg, egg whites and
vanilla 2 minutes or until creamy and light. With mixer on low speed, beat
in dry ingredients just until incorporated. By hand, stir in chocolate
chips. Drop by rounded tablespoonsful onto baking sheets; flatten slightly
with back of spoon. Bake 10 to 12 minutes, until lightly browned around the
edges. Let cookies cool on pan on wire rack 10 minutes before transferring
to wire racks to cool completely.

PRUNE PUREE: To make 1 cup, combine 1 1/3 cup pitted prunes and 6 tbs. of
water in container of food processor. Pulse on and off until prunes are
very finely chopped. Measure out 3/4 c. puree and set aside (the remaining
1/4 c. puree can be used as a spread in place of butter or fruit
preserves.)