I have always liked these cookies ever since I found the recipe in Cooking Light magazine in 2002. These cookies are pretty easy to make and are fudgy and rich! So soon after I was told to avoid eating cane sugar, I dug out this recipe and was determined to make it my own. I swapped the granulated sugar for agave, replaced the brown sugar with maple syrup, and added a little whole wheat flour. My creation was a little fudgier than the original without the crunchiness of the granulated sugar. Even sensitivehusband is content with this version. And they smell great while baking…
1/2 cup cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
1/2 cup agave nectar
1/3 cup maple syrup
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
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, agave nectar and maple syrup. 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. Yields 2 dozen cookies.