Cake Mix Cookies – Lightened Up

Cake mix cookies are nothing new (as a matter of fact, there are several fabulous recipes right here at Eat at Home, like Pina Colada Cake Mix Cookies…holla!), but I decided to re-visit the recipe the other day. I haven’t made them in quite some time because (1) it usually calls for 2 eggs (which my egg allergic son can not have) and (2) most recipes call for at least a 1/2 cup OIL or BUTTER. Now, don’t get me wrong, I do love me some buttah, especially in cookies, but I try to limit it as much as possible.

So, the other day I am having a huge chocolate craving (this is nothing unusual). Since I have recently moved, I have not restocked on a lot of baking items….but I did have cake mix. I didn’t want to make a cake or cupcakes, but I knew I could make cookies with it. After scoping out a few recipes, I decided I could make these a little bit better for you, by making a couple of healthier substitutions.  Not sayin’ these are a health food or anything…but when you want something sweet and you want it NOW, these fill the bill without filling out your jeans quite as much 😉  These cookies are soft & chewy, not crispy, and surprisingly, were better the next day. (They didn’t last past Day 2, so I can’t speak to how long they will keep!)

Cake Mix Cookies
  • 1 package cake mix of choice (I used yellow)
  • 2 eggs*
  • ¼ cup coconut oil (or oil of choice)
  • ¼ cup plain low-fat yogurt
  • Mix-Ins (optional)
  • ½-3/4 cup chocolate chips
  • ½-1 cup M&M's candy
  • *I used Ener-G egg replacer
  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl, combine cake mix, eggs*, coconut oil and yogurt. Fold in your mix-ins.
  3. Place cookie batter by heaping tablespoons (I used a cookie scoop) on a baking mat (or non-stick cookie sheet) about 2 inches apart and bake for 8-10 minutes - depending on the size of your cookies.
  4. Let cool on cooling rack (if you can!). Store in air-tight container.

See the other 31 Days of Cooking Short Cuts for Cheaters posts here.

Kim of Mo’Betta – I have been married for 13 years and have 3 children, ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to move away from the microwave and boxed meals to cooking ‘from scratch’. Most of my recipes are tailored to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline!

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  1. I have never heard of cake mix cookies! Must try immediately, they look so good!

  2. I also have an allergy child (eggs, peanuts, fish). I often use sour cream to replace the eggs in baking. Lately, I’ve also used buttermilk instead of oil and eggs when I prepare a cake from a mix (about half a quart of milk to the cake mix).

    • Awesome tips Angie! Thanks! I haven’t tried using sour cream to replace eggs, but I have used yogurt- so I guess that’s pretty similar. Allergy free baking can get quite creative at times! My son’s last allergy testing showed he has outgrown his egg allergy now, and it’s actually been hard for me to get used to using eggs again! I am grateful however. Still have nut allergies to contend with…

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