An easy way to make a great sugar free cookie. This cookie works great as a cookie sandwich.
Servings: 24-30 cookies depending on size
Sugar Free Cake Mixchocolate works great- see post for where to find this- 1 box
Sugar Alternative- equivalent to 5 tablespoons of sugar¼ cup + 1 tablespoon. Granular works best.
Vegetable or similar oil- ½ cup.
Vanilla Extract- 1 ½ teaspoons.
Optional- sugar free chocolate chips -1 cup .
Mix together the cake mix and sugar alternative. Set this mixture aside.
In a mixing bowl, beat together the oil, eggs and vanilla extract. When mixed, slowly add the dry mixture from the first bowl and blend. If adding chocolate chips, fold them in after mixing ingredients together.
Refrigerate your dough for a minimum of 30 minutes.
When ready to make these cookies, preheat your oven to 350 and prep your cookie pans for nonstick (I use parchment paper). Use a tablespoon or cookie scoop to form the cookie then use your hand or the bottom of a spoon to slightly flatten it once it is on the pan (otherwise you may get small 'cakes' rather than cookies.)
Bake these cookies for 10-12 minutes or until they begin to harden. Allow them to cool on a rack.
See post for ingredient information.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!