How to Make Cookies When You Don't Have Any Eggs

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So my daughter wanted to bake cookies after school today. "Sure," I said, without really thinking about it. "What kind do you want to make?" "Chocolate chip," she said. I began to realize I had a problem. "Well, we don't have any chocolate chips," I said. "And I'm pretty sure we don't have any eggs. Hmmm."

After 20 minutes of perusing my various cookbooks, I came up with the cocoa fudge cookie recipe below, which requires no eggs and calls for ingredients that I almost always have on hand. Everyone was happy, and peace reigned in my house. (As opposed to the turmoil that results when I "break a promise.")

A few notes about this recipe:

• I substitute half whole-wheat flour. It bumps up the nutritional value just a little, and the cookies are so chocolate-y that no one will notice. 
• It only takes a few minutes to mix them up. (That's if you're making them yourself. If children are involved, all bets are off.)
• It only makes 20 or so cookies. Less temptation.
• Because these are (relatively) low-fat, they tend to dry out after a couple of days. Put half of them in the freezer so you don't feel obligated to eat them all on the first day.
• While they are less unhealthy than many cookies, don't fool yourself that they are health food. They're still a treat. Eat one or two slowly and mindfully to enjoy the chocolate fudginess, and then stop.

 Cocoa Fudge Cookies

(recipe adapted from Cooking Light magazine)

•  1 cup flour (see note above)
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 5 tbsp. butter
• 7 tbsp. unsweetened cocoa
• 2/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/3 cup plain low-fat yogurt
• 1 tsp. vanilla extract

1. Preheat oven to 350.

2. Combine flour, baking soda, and salt. Set aside.

3. Melt butter in a large saucepan. Remove from heat and stir in cocoa and sugars, then yogurt and vanilla. Stir in flour mixture.

4. Roll into balls, about 1 tbsp. each, and place 2 inches apart on a baking sheet coated with cooking spray (or use parchment paper, if you hate washing baking sheets as much as I do.)

5. Bake at 350 for about 10 minutes. They should still be soft in the center when you take them out. Let them cool on the baking sheet for a few minutes, until they're firm enough to scoop off. Finish cooling on wire rack.

6. Yum.