Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. line 2 baking sheets with aluminum foil. sift together the flour, baking soda, and salt. in a large bowl, stir together the jam, oil, honey, and egg whites until well combined. stir in the flour mixture, oats, wheat germ, and walnuts, if desired. drop the dough by heaping tbsp on the baking sheet, spacing the mounds 1" apart. bake for 17 minutes or until the cookies are set and browned. let cool for 1 to 2 minutes, then transfer to wire racks to cool completely. the cookies can be frozen or stored in the refrigerator for up to 3 days.

Target recipe: preheat oven to 350. grease a cookie sheet or spray with non-stick vegetable spray. soak the prunes in hot water for 1 hour. drain and chop (and remove pits if they are not seedless). set aside. in a bowl, cream together the butter, brown sugar, egg and vanilla. sift the flour, salt and baking soda together and combine with the butter and sugar mixture. blend and stir in the oatmeal, prunes and pecans. drop by rounded teaspoons onto the cookie sheet and bake for about 15 minutes or until light brown. cool on a wire rack. frost with the coffee icing. for the icing: dissolve the instant coffee in the hot water and then add the soft butter and vanilla. sift the powdered sugar and mix until smooth.