So I have a friend who reads my blog, and she let me know that she was missing my dessert recipes . I needed to do a ‘clean out’ of my pantry anyway so baked up a cookie recipe that you could alter to do a variety of things with. I made them “Valentine” like by adding red M&Ms and some food coloring, but the flavors and add ins can be left up to your tastes and imagination. There are no eggs in this, so if you’re a ‘dough eater’, no worries!
- EGG FREE CAKE MIX COOKIES
- Depending on size makes 24 to 30 cookies
- 1 (18.25 ounce) package cake mix
- 1 (3.4 ounce) package instant pudding mix
- ⅔ cup rolled oats
- ½ cup vegetable oil
- ½ cup sour cream
- ¼ cup water
- 2 teaspoons vanilla extract
- 1 cup mix in of your choice
- Preheat oven to 350 F. Use parchment paper, silicone, non-stick or greased cookie sheets.
- Mix together cake mix, dry instant pudding, and oats. Add the vegetable oil, sour cream, water, and vanilla; stir together until mixed well. Stir in your preferred mix-in. Roll dough (or drop if too sticky) into balls, and place 2 inches apart on the cookie sheet.
- Bake for 14 to 15 minutes. Allow cookies to cool on baking sheet for a few minutes before moving them to a wire rack to finish cooling.
When I made them I halved the recipe and used a 8.75 oz cupcake mix package I had on hand in vanilla flavor, 1 oz. box of sugar free fat free cheesecake flavored instant pudding mix, 4 drops of food coloring (the dough was really pink before baking, but the color kind of washed out, so I think I could have used more), and the red M&Ms. I got 15 cookies making them between 1 oz and 1.5 oz each.
The way I made them they weren’t overly sweet, the M&Ms provided enough “sweet” in my opinion.
There are sure to be dozens of combinations one could make with this – let me know if you make them and what flavors and add-ins you used.