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These Easy Two Point Chocolate Crinkle Cookies are made using a box of cake mix, eggs, oil and sugar substitute. They make a perfect dessert or fantastic to bring to your next potluck!

Looking for a few other low point cookie? You’ll need to try my  2 Point Soft Ginger Cookies ,Oatmeal Chocolate Chip Cookies or my Two Freestyle 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 points each) but I realized I had left over dough and I ended up making 26 cookies- which makes these only 2 Freestyle Smart Points 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.  

In a large mixing bowl combine, dry cake mix, oil and eggs. 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
• 2 eggs ( room temperature) 
• 1/2 tsp vanilla, peppermint or almond extract 
• 1/3 cup vegetable oil
• 1/4 cup sugar substitute ( I use granulated Sucralose )

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, dry cake mix, oil, vanilla extract and eggs. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
3. Put 1/4 cup sugar substitute into a small shallow plate.
4. Using your hands shape dough into just less than 1″ balls. Roll cookie balls into sugar substitute. Repeat until 26 cookies are made.
5. Place 2 inches apart on ungreased cookie sheets that has been covered in parchment paper.
6. Bake for 8-10 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.

Servings: Makes 26 cookies / 2 Freestyle Smart Points per cookie

Yield: 26

Easy Two Point Chocolate Crinkle Cookies

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These Easy Two Point Chocolate Crinkle Cookies are made using a box of cake mix, eggs, oil and sugar substitute. These will be the hit at your next potluck!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 box ( 16 oz.) Pillsbury sugar free Devil's Food Cake Mix
• 2 eggs ( room temperature) 
• 1/2 tsp vanilla, peppermint or almond extract 
• 1/3 cup vegetable oil
• 1/4 cup sugar substitute ( I use granulated Sucralose )

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, dry cake mix, oil, vanilla extract and eggs. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
3. Put 1/4 cup sugar substitute into a small shallow plate.
4. Using your hands shape dough into just less than 1" balls. Roll cookie balls into sugar substitute. Repeat until 26 cookies are made.
5. Place 2 inches apart on ungreased cookie sheets that has been covered in parchment paper.
6. Bake for 8-10 minutes. Do not over bake otherwise cookies will be dry and hard.
7. Remove cookies from cookie sheets after a minute and cool on wire racks.

Servings: Makes 26 cookies / 2 Freestyle Smart Points per cookie

Recommended Products

• 
  Pillsbury sugar free Devil's Food Cake Mix

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Nutrition Information:

Yield:

26

Serving Size:

1
Amount Per Serving:Calories: 124 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 152mg Carbohydrates: 21g Fiber: 0g Sugar: 13g Protein: 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.

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