Quick Mix Chocolate Cookies
[ Prep Time: 45 Minutes | Start to Finish: 1 Hour 25 Minutes | 4 dozen cookies ]
- 1 box Betty Crocker™ Gluten Free devil’s food cake mix
- ⅓ cup vegetable oil
- 1 teaspoon gluten-free vanilla
- 2 eggs
- ¼ cup sugar
Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
Shape dough into 48 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.
1 Cookie: Calories 50; Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 10mg; Sodium 55mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½
To make Chocolate–Chocolate Chip Cookies, stir ⅔ cup miniature semisweet chocolate chips into the dough.
Add a bit of sparkle to the cookies by rolling the dough balls in coarse sugar.