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*
- 1/4 cup coconut oil or oil of choice
- 1/4 cup plain low-fat yogurt
- Mix-Ins optional
- 1/2-3/4 cup chocolate chips
- 1/2-1 cup M&M's candy
- *I used Ener-G egg replacer
- Pre-heat oven to 350 degrees.
- In a medium bowl, combine cake mix, eggs*, coconut oil and yogurt. Fold in your mix-ins.
- 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.
- 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!