Fudge Cookies
Preparation time: 20 minutes
Cooking time: 8-10 minutes
- 1 cup all purpose flour (or 1/2 cup whole wheat flour and 1/2 cup all purpose flour)
- 1/2 cup plus 1 Tbsp. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup soft canola or other margarine
- 2/3 cup sugar 1/4 cup brown sugar
- 1/3 cup low fat plain yogurt
- 1-1/2 tsp. vanilla extract
- Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray.
- Combine the flour, cocoa, baking powder and salt in a medium bowl.
- In a microwave safe bowl, melt the margarine. Add in the sugars, yogurt and vanilla.
- Slowly combine the flour mixture with the margarine/sugar mixture and stir to combine.
- Spoon level tablespoons of cookie mixture on to baking sheets 2 inches apart.
- Bake in preheated oven for 8-10 minutes. Cool on cookie sheets for about 5 minutes and then transfer to wire rack to cool completely. These cookies can be garnished with a few chocolate chips, slivered almonds, dried fruit or other toppings. They freeze well and are best stored in an airtight container separated by parchment paper between layers of cookies.
Nutrition Content:
- Serving Size: 1 cookie
- Calories: 85
- Calories from fat: 30
- Carbohydrate exchanges: 1
- Fat exchanges: .5
- Total Carbohydrate: 13 grams
- Sugars: 8 grams
- Dietary Fiber: 1 gram
- Protein: 1 gram
- Total fat: 3.5 grams
- Saturated fat: 1 gram
- Trans fat: 0 grams
- Cholesterol: 0 grams
- Sodium: 75 milligrams
Contributed by Janice Baker, B.Sc., M.B.A., R.D., CDE, CNSC
