These chocolate cookies start with devil’s food cake mix and are rolled in granulated sugar substitute before baking. The recipe makes 26 cookies.
Ingredients
- 1 box (16 ounces) Pillsbury sugar-free devil’s food cake mix
- 2 eggs, at room temperature
- ½ teaspoon vanilla, peppermint, or almond extract
- ⅓ cup vegetable oil
- ¼ cup granulated sugar substitute, such as sucralose
Instructions
- Preheat the oven to 350°F. Line ungreased cookie sheets with parchment paper.
- In a large bowl, combine the dry cake mix, eggs, chosen extract, and oil. Stir by hand until a dough forms. The mixture may seem dry, so use your hands to incorporate it fully.
- Place the granulated sugar substitute in a small, shallow dish.
- Shape the dough into 26 balls, making each one just under 1 inch wide.
- Roll each ball in the sugar substitute and arrange the cookies 2 inches apart on the prepared sheets.
- Bake for 8–10 minutes, until the centers contain no wet dough and reach 160°F (71°C). Do not overbake, or the cookies may become dry and hard.
- Let the cookies rest on the sheets for 1 minute, then transfer them to wire racks to cool.
Yield
Makes 26 cookies.
