Cocoa Fudge Cookies

If you know me, you will know that I have always been and will always be a chocoholic.  I manage to find ways to get some chocolate every day.  Well almost.  I figured if I could find a recipe where the food value was 2 point plus or less per cookie and it had chocolate in it, then I am making it.

At Myrecipes.com, I found this recipe for cocoa fudge cookies.

I changed white flour to whole wheat and Splenda Sugar Blend instead of sugar.  The original recipe has 78 calories per cookie.  Mine came up to 66 calories each.

Ironically, either way, it still comes out to 2 PP per cookie.

If chocolate is a trigger for you, you can try crushing one of these cookies and having it as a topping with your yogurt.  Another suggestion is to have it crumbled over your fresh berries. 

 Let me know some of your ways that you are able to curb yourself from having one too many!

Here is my version

Makes 24 cookies

2 PP per cookie

Ingredients

• 1 cup Whole Wheat flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon Morton’s 50% less salt
• 5 tablespoons butter
• 7 tablespoons unsweetened cocoa powder
• 1/3 cup Splenda sugar blend
• 1/3 cup packed brown sugar
• 1/3 cup Fage 0% total yogurt
• 1 teaspoon vanilla extract

Directions

Preheat over 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 pan in microwave for about 30 seconds.  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.

Happy Sunday everyone.  Have a great week.

Everyone has naturally the power of excelling in some one thing. ~
Proverb