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INGREDIENTS: 

  • 1 box Pillsbury sugar free Yellow cake Mix
  • 2 Tbsp fresh lemon juice  
  • 1 large egg
  • 2 Tbsp vegetable oil
  • 1 Tbsp water
  • 1 Tbsp lakanto powdered sweetener or any Zero point powder sugar substitute (to sprinkle on the top of the cookies)

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine, dry cake mix, 2 Tbsp vegetable oil, egg, lemon juice and water.
  3. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
  4. Spray a cookie sheet with non stick cooking spray or cover cookie sheet with parchment paper.
  5. Using your hands ( flour hands to avoid the dough from sticking) drop rounded balls of the dough about 2 inches apart on the prepared cookie sheet.
  6. Bake for 10 minutes or until just set. Do not over bake otherwise cookies will be crispy and dry.
  7. Remove cookies from cookie sheets after a minute and cool on wire racks.
  8. Sprinkle  lakanto powdered sweetener over the tops of the cookies.

SERVINGS: MAKES 24 COOKIES / 2 FREESTYLE SMART POINTS PER COOKIE 

Notes:

  1. These cookies can be stored for up to 10 days in a dry container or in the freezer for up to 6 
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