This is the same basic recipe as my chewy low fat chocolate cookies but with one tweek.

4T Fat free cream cheese

2oz Prune Puree- one small baby food container is 2.5oz. just eyeball it, you may find you need the whole thing later

1/4c sugar

1/4c splenda

(or half a cup of ‘Splenda for baking’ in substitution for the sugar and splenda measures)

1/2c dark brown sugar firmly packed (if you like a sweeter cookie add a bit more)

1tsp vanilla extract

1c all purpose flour

1/2c cocoa

1/3 tsp salt

Raspberry Jam (or any berry Jam you like)

Preheat oven to 350F. Line your cookie sheets with parchment paper so no oil or cooking spray needs to be used.

Cream together the cream cheese, prune puree, sugar/splenda and brown sugar. Beat in vanilla. In a second bowl combine the remaining ingredients. Mix the dry mixture into the wet mixture. If you find the mixture is really dry and crumbley you can add in the last of the prune puree to help moisten it up.

Roll into small balls and flatten with your hand slightly then press your thum in the centre to make a little valley, plop in a small amount of the jelly. Bake 8-10 minutes. Cool on the pan for a minute before moving to a rack.

My notes for the low fat chewy cookies are pretty much the same here, try not to over fill the little tumbprint with jelly a little goes a long way.