Absolutely! An easy switch from margarine to a trans-free spread can make these cookies healthier, while staying true to the original taste and texture. Using marshmallow cream instead of a cooked filling containing shortening eliminates fat and slashes calories. In fact, our solution has 34% fewer calories, 33% less sat fat, and 100% less trans fat (0 g) than the original recipe. Work time: 30 minutes / Total time: 45 minutes / Servings: 16 Ingredients: 3/4 cup granulated sugar 1/2 cup 50/50 butter blend spread (we used Smart Balance) 1 egg white 2 tsp vanilla extract, divided 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup fat-free milk 1 jar (7.5 oz) marshmallow cream (we used Marshmallow Fluff) 1 cup confectioners’ sugar Prepare:

  1. Heat oven to 350°F. Grease 2 large baking sheets (or use parchment).
  2. Cream granulated sugar and spread with electric mixer in large bowl. Beat in egg white and 1 teaspoon of the vanilla extract.
  3. Mix flour, cocoa, baking soda, baking powder, and salt in bowl. Beat dry ingredients gradually into wet ingredients, alternating with milk. Drop by rounded tablespoonfuls onto pans to make 32 cookies. Press each cookie with a spoon dipped in water to flatten slightly.
  4. Bake until cookie springs back when touched lightly, 10 to 12 minutes. Cool completely.
  5. Beat marshmallow cream with electric mixer, gradually adding confectioners’ sugar. Add remaining 1 teaspoon vanilla extract and beat well until smooth, about 3 minutes. Drop about 1 tablespoon of filling onto a cookie and top with another cookie, pressing so filling spreads. Nutrition Info (per serving): 231 calories, 3 grams protein, 42 grams carbohydrates, 1 gram fiber, 6 grams fat, 3 grams saturated fat, 8 mg cholesterol, 220 mg sodium –Recipe By Carl Raymond   Get a dessert makeover! Craving a change? E-mail your favorite recipe to cook@prevention.com.