The Best Tasting Lazy Chocolate Cookies

Betty Crocker Cake Mix Chocolate Cookies

Heat oven to 350°F (325°F for dark or nonstick pans).

This is the easiest chocolate cookie recipe I have ever made. Wish we had Pinterest when my kids were growing up, they would have been baking every day, but my kids would talk their sister into making cookies for them almost every day. She learned early to make recipes and became a great baker, loved it, still does and she is a great cook. But with this kind of recipe, I would have been buying baskets full of cake mixes since almost everything you need, except fresh eggs and oil. And any variation you would like to add; coconut, nuts, (there yummy) chocolate chips, or chocolate sprinkles to roll cookies in. Use your imagination, let me know what you decide.

So grab a large bowl and spoon, no need to break out the Kitchenaid mixer for this recipe. In that large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. Hum, to easy, yep just like that. Im sure you have seen some of these recipes using boxed cake mixes, so many things you can do with them. Dump cakes are great too, many a time I made these.

Now the only time-consuming part is waiting for the dough to chill so you can roll tablespoons of dough to roll in some sugar. I had some fancy gold sugar crystals to roll them around to coat.

Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.  I have used powdered sugar with one of my batches during the holidays.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered in a large container or Ziplock bags. Enjoy!!

Another way to use this cake mix is to stir up the ingredients, measure out cookies in a heaping tablespoon and wrap the dough around a Rolo candy, flatten slightly and bake, You will have caramel and a bit more chocolate in every bite!!

Watch for my Oatmeal Cookies made with a Cake Mix!! Can cookies get any easier?

Let me know what recipes you have tried making with boxed cake mixes.
Some of My Other Recipes:
I Made The Almond Joy Cookies
Hearty Oat Cookies
Low Carb Cranberry Almond Cookies
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Low Carb Cranberry Almond Cookies

I decided in Dec that I wanted to try #GlutenFree recipes and at the time I did not know it would be such a transition from using traditional white or wheat flour, nor did I realize the benefits in going gluten-free on my health or weight. So I jumped in trying a few different recipes along the lines of cookies I like. One of my favorites is a shortbread cookie that is why I chose a recipe, which I thought would make my taste buds happy. And it proved to be close.
Low Carb Cranberry Almond Cookies
I have tried some recipes using almond flour, coconut flour and some of the others and at the time in 2016, I was not ready to make the change from traditional wheat flour because I found that the texture is much different than with traditional flour. It may be because it is does not have the gluten to hold the cookie together, (which is what I found out researching) but recently I have found some great recipes I wanted to try and took a different attitude toward the (texture) of these other alternative flours. I’m still experimenting and I just read on a blog that using 1 Tbsp of gelatin makes a huge difference in texture.

I found this cookie recipe, actually on Instagram and I am liking the ladies’ other recipes and I have tried several. But here is the recipe for her Low Carb Cranberry Almond Cookies and ingredients.

Note:  If you have never baked with the alternative flours and as a nutritional note, Coconut flour: 120 calories, 4 grams fat, 4 grams protein, 16 grams carbs, and 10 grams fiber, it absorbs a lot of liquid and has been suggested to use more eggs.  Almond flour: 160 calories, 14 grams fat, 6 grams protein, 6 grams carbohydrates, and 3 grams of fiber. Source  Both are gluten-free!! The main reason I have decided to make treats with these 2 flours. And because we are enjoying these types of treats we are getting more fiber, lower calories and we still can have sweet treats without feeling guilty.

Another feature is that almost all of the recipes I am finding are small batches, a good thing so I don’t feel guilty if I don’t like them, but I haven’t found that to be the case, theses cookies are not around long enough.

Low Carb Cranberry Almond Cookies

Ingredients:
¼ cup dried cranberries
¼ cup (30g) sliced almonds
1 cup almond flour
1 egg
1 tbs coconut oil
2 tbs low carb sweetener (eg xylitol, Swerve) I used xylitol

Directions

Add the almond flour, egg, coconut oil and sweetener to a bowl and mix well. Add the sliced almonds and cranberries and mix again.

Roll the cookie dough into a log, wrap in wax paper and place in the fridge for at least an hour, overnight is good too.

Preheat the oven to 350F•

Slice the cookie dough into about 12 rounds and place them on a baking tray lined with baking parchment or silicone mat. I also flatten them slightly with my fingers before baking.

Bake for 8-10 minutes until the edges start to turn brown. Leave to cool for five minutes then transfer to a wire cooling rack.

These cookies once baked are best if stored in Ziplock bag on the counter for up to 5 days. You can store in the fridge longer if they last.

Since I first started trying gluten-free recipes, one of the benefits is that I started losing weight and I don’t have that stomach bloat after eating wheat flour recipes. More to come on the weight loss

Another thing I like about theses recipes I am trying it that they are smaller batches, great for testing instead of having a huge batch to deal with. But I can tell you, the recipes I have tired aren’t around long.