Recipes, Sweets & Treats Recipes, Uncategorized

Satisfy Your Sweet Tooth

Dear Diary,

Sweets are not really my thing. I do, however, live in a household of people that would easily eat ice cream or cake for breakfast, lunch, and dinner. When I do make sweet treats, I try to add at least one ingredient that is healthy. Oatmeal, pumpkin, flax seed, blueberries, yogurt, walnuts or bananas are some things I like to sneak in when I bake.

My kids rarely have pancakes without tons of blueberries or muffins without some ground flax seed hiding inside. I am always thinking of ways I can “healthify” a dish I am making. Mostly they gobble it up. Occasionally I get the thumbs down and that look that says, “I really wish my Mom was not a Dietitian.” I rely on that look to tell me when I pushed the boundaries of my “healthify it” cooking philosophy a bit too far.

I have been making these Cocoa Fudge Cookies from Cooking Light Magazine for over 10 years. I have made them when I crave something sweet as well as a dessert when we have company over to the house for dinner. They have become my standard go to when I want to bake up a batch of yummy, chocolate cookies.

Recently, my friend Victoria told me about a black bean brownie recipe from SkinnyTaste.com. A hidden ingredient that involves beans in brownies? That is right up my “healthify it” alley. Boys…get ready for your Dietitian Mom to fake you out once again!

Cocoa Fudge Cookies

You can mix these incredibly easy, fudge cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

  • Yield:2 dozen (serving size: 1 cookie)


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Nutritional Information

Amount per serving

  • Calories 78
  • Caloriesfromfat 31 %
  • Fat 2.7 g
  • Satfat 1.6 g
  • Monofat 0.8 g
  • Polyfat 0.1 g
  • Protein 1 g
  • Carbohydrate 13.4 g
  • Fiber 0.5 g
  • Cholesterol 7 mg
  • Iron 0.5 mg
  • Sodium 54 mg
  • Calcium 12 mg


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