These Easy Two Point Chocolate Crinkle Cookies are made using a box of cake mix, egg whites, oil and sugar substitute. They make a perfect dessert or fantastic to bring to your next potluck!
GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
Looking for a few other low point cookie? You’ll need to try my
Oatmeal Chocolate Chip Cookies
Two Smart Point Chocolate Chip Cookies
They are a must try!
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!
I made these cookies 3 different times to try to perfect them. I made the first batch with 1/3 cup unsweetened applesauce and the texture just wasn’t right, then I made them using 1/3 cup light butter and they were greasy and did not taste “right”-so then I decided to use 1/3 vegetable oil-and the texture was right on point!
To my surprise and maybe your surprise- when I added the recipe in the WW app- with the 1/3 cup vegetable oil-I was shocked to see that for 2 dozen ( which I usually make, they would be 3 Smartpoints each) but I realized I had left over dough and I ended up making 26 cookies- which makes these only 2 Smartpoints each-and a decent size for a 2 point cookie!
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 Two Point Chocolate Crinkle Cookies?
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. Roll cookie balls into sugar substitute
Repeat until 26 cookies are made
Place 2 inches apart on ungreased cookie sheets that has been covered in parchment paper.
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.
You can find the Pillsbury sugar free Devils’ food cake mix at Walmart, Kroger or online here on Amazon
Ingredients:
- 1 box ( 16 oz.) Pillsbury sugar free Devil’s Food Cake Mix
- 4 egg whites, room temperature ( or 2 large eggs if you are following WW BLUE or PURPLE)
- 1/2 tsp vanilla, peppermint or almond extract
- 1/3 cup vegetable oil
- 1/4 cup zero point sugar substitute ( I use Lakanto Monkfruit Sweetener )
Directions:
Servings: Makes 26 cookies
GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
Notes:
In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
Easy Two Point Chocolate Crinkle Cookies
These Easy Two Point Chocolate Crinkle Cookies are made using a box of cake mix, egg whites, oil and sugar substitute. These will be the hit at your next potluck!
Ingredients
- 1 box ( 16 oz.) Pillsbury sugar free Devil's Food Cake Mix
- 4 egg whites, room temperature ( or 2 large eggs if you are following WW BLUE or PURPLE)
- 1/2 tsp vanilla, peppermint or almond extractÂ
- 1/3 cup vegetable oil
- 1/4 cup zero point sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
Instructions
- Preheat oven to 350 degrees.
- 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.
- Put 1/4 cup sugar substitute into a small shallow plate.
- Using your hands shape dough into just less than 1" balls. Roll cookie balls into sugar substitute. Repeat until 26 cookies are made.
- Place 2 inches apart on ungreased cookie sheets that has been covered in parchment paper.
- 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.
Servings: Makes 26 cookies
GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 5 SmartPoints
Notes
In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
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Nutrition Information:
Yield:
26Serving Size:
1Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 14mgSodium: 125mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 0gProtein: 1g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
Hi,
I was wondering if we could substitute the 1/3 cup vegetable oil for applesauce; all or part of it?
To make them less caloric?
Thank’s for your help & your devotion!
Yes, you can however I have made these with unsweetened applesauce and the texture was a little off. They would be less calories if you made that substitution.
Do you think these cookies could be frozen?
Thank you. What a GREAT website!!
Yes! I keep mine in an air tight container in the refrigerator for up 10 days as well or frozen for up to a month.
thank you!
What do you mean by “a little off” ?
I am french speaking…I understand that they were not the same, but how?
The texture was dense enough like a crinkle should be-they were more dry than when I made them with oil
Do you have to put the sugar substitute on the cookies for the flavor to be good? How would they taste with out it on there?
You can omit that if you don’t like the taste of the sugar substitute. I use Sucralose which I like in comparison to other sugar substitutes. That is the one I recommend using if you do use it.
Just popped these in the oven for a Friendmas dinner dessert tonight!
I absolutely love these cookies & so does my daughter & her family when we visit them out of state! I put mint extract in mine & my granddaughter LOVES them. I’ve even kept them for up to 2 wks in the refrigerator, in an airtight container. We wrap 1 in a moist paper towel & M/W for 20 sec – sooo good! Thanks for the recipe I make your recipes all the time!! (I’ll be trying the Lemon cookies also!)
Hi Cathy!
Thanks for your comments. I am so happy to hear that they are a hit with your daughter and her family!! I need to try them with the mint extract-I am sure it’s super delicious! Thank you!
Why do you use egg whites? Could 2 eggs be substituted with the same results?
Thanks for your recipes!
Hi Teri,
Yes, you can substitute the 4 egg whites for 2 eggs. The reason I choose that is to make the point value the same for each plan. If you are following the WW GREEN plan the point value would increase by 1 if you were to use 2 whole eggs vs. 4 egg whites since eggs are not zero points on that plan.
Hope that helps!
Thanks!
I just put the ingredients in the recipe builder and they are 3 points for 1 and 5 points for 2. Not sure if I am doing something wrong. Thanks.
Hi Robin,
Thanks for reaching out. The point value if you aren’t using a zero point granulated sweetener. Heres the breakdown of the points:
Sugar Free Cake Mix:39 SmartPoints
1/3 cup vegetable oil: 23 SmartPoints
4 egg whites: 1 SartPoint
Sweetener: 0 SmartPoints
Makes 26 cookies-which comes out 2 SmartPoints for 1 cookie on each plan
Thanks
I have weak hands, and use my KitchenAide to mix everything. Your cookie recipes state “mix by hand” can I use my mixer without ruining the cookies? I would use low speed.
Hi Marla
Thanks for your comments. You may use a mixer if you aren’t able to mix by hand. It will not ruin the texture if it’s at a low speed.
Thank you
Lovely recipe. I will try it soon 🙂 thanks for sharing
I always feel compelled to review your recipes cause they are so dang Good! I used the almond extract in mine. They will be very soft when you take them out of the oven. Let cool for a bit, then slip them onto your cooling racks. Chocolate bliss!! Thank you, Thank you!!
I used yellow cake mix and they turned out great!