These Easy Chocolate Crinkle Cookies are made with a few simple ingredients. They make for a tasty snack, dessert, or a fantastic treat to bring to your next potluck!

Makes 26 cookies

What ingredients do I need to make these Easy Chocolate Crinkle Cookies?

• Pillsbury sugar free Devil’s Food Cake Mix. You can find the Pillsbury sugar free Devils’ food cake mix at Walmart, Kroger or online here on Amazon
• Egg whites, room temperature  ( or 2 large whole eggs if you have eggs as a zero point food)
• Vanilla, peppermint or almond extract 
• Vegetable oil
• Regular sugar – I use regular sugar for the topping to avoid the cooling effect of the erythritol that is in the sweetener.

Now, I know you’ll look at the ingredient list and see vegetable oil and think to yourself  “These cookies can’t be low in points.” But…they are!

The key to keeping these crinkle cookies soft is to not overcook them. You’ll want to bake until just set-which means that the edges of the cookie should be slightly firm or dry to the touch and the top of the cookie should no longer look too wet. This is most often given with chewy cookies, or  brownie-like chocolate cookies where you want to make sure that the finished cookie is not overdone and the amount of browning around the edge does not necessarily give you a definitive result on how done it is. The vegetable oil makes these cookies soft, almost cake-like.  

How do I make these Easy Chocolate Crinkle Cookies?

Preheat oven to 350 degrees.

Cover a baking sheet with parchment paper. Set aside.

In a large mixing bowl combine, dry cake mix, oil and egg whites.  Stir by hand until dough forms.

Stir by hand until dough forms.  

The dough will seem dry, use your hands to help incorporate all ingredients. 

 until dough forms.

Using your hands shape dough into just less than 1″ balls.

Place 2 inches apart onto prepared baking sheet.

Bake for 8-10 minutes. Do not over bake otherwise cookies will be crispy and dry.

Remove cookies from cookie sheets after a minute and cool on wire racks.

Pour the regular sugar into a shallow bowl or plate. Dust each cookie into sugar.

Repeat until all 26 cookies are complete.

 

Ingredients:

• 1 box ( 16 oz.) Pillsbury sugar free Devil’s Food Cake Mix
• 4 egg whites, room temperature  ( or 2 large whole eggs if you have eggs as a zero point food)
• 1/2 tsp vanilla, peppermint or almond extract 
• 1/3 cup vegetable oil
• 2 Tbsp regular white granulated sugar

Directions:

• Preheat oven to 350 degrees.
• Cover a baking sheet with parchment paper. Set aside.
• In a large mixing bowl combine, dry cake mix, oil, vanilla extract and egg whites. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
• Using your hands shape dough into just less than 1″ balls.
• Place 2 inches apart onto prepared baking sheet.
• Bake for 8-10 minutes. Do not over bake otherwise cookies will be dry and hard.
• Remove cookies from cookie sheets after a minute and cool on wire racks.
• Pour the regular sugar into a shallow bowl or plate. Dust each cookie into sugar.
• Dust off the remaining sugar. Repeat until all 26 cookies are complete.

Makes 26 cookies

3 Points® for 1 cookie or 5 Points® for two cookies

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