I lost steam after the last post. Just had a little pick me up of a glass of wine and 2 of these delicious low fat cookies and now I’m ready to post the recipe. I made these yesterday afternoon. I wanted something fun and festive for Easter to take to my boot campers this morning. It would’ve been a little counter productive to give them fatty cookies after our workout, so I made a lighter version of a recipe that was on an email from Parents.com. These just looked so cute and I could tell my boys really wanted to help me make them. Keep in mind these are low fat so the consistency is not like a normal sugar cookie, but they are moist and taste like cake batter and they passed the husband test (not all of my low fat creations do).
Cake Mix Cookies
- 1 package yellow cake mix
- 1/3 cup egg substitute
- 1 teaspoon canola oil
- 1/4 cup almond milk +1/2 teaspoon of lemon juice (in place of buttermilk)- combine and let sit for 5-7 minutes
- 1/4 cup applesauce
- canned vanilla frosting
Combine cake mix, egg substitute, oil, almond milk and lemon juice, and applesauce. Beat with an electric mixer until smooth. Cover and refrigerate for 1-2 hours ( I put it in the freezer for about 45 minutes instead because I didn’t have that much time- story of my life).
Spoon chilled batter onto cookie sheets lined with parchment paper. Top each with sprinkles and bake for 8-10 minutes on 350. Let cool for awhile before transferring them to wire rack. They are a little sticky, but move better once they’ve cooled.
Frost the bottom half of the cookies and top with remaining cookies. Yum!
Okay, seriously, time for bed. Tomorrow is Easter!!!!! Wait, it’s 12:30. TODAY is Easter!