24 cookies 2 Better Balance Bites/Blue Points / 3 Bites/Points for 2
Calories 60 Fat 1.2g Sat. Fat 0.4g Protein 1.2g Carbs 14.2g Fiber 0.6g Sugars 0.5g
Ingredients
· 1 package (16 ounces) sugar-free cake mix
· 1/2 tsp baking soda
· 3 tsp cinnamon, divided
· 1 egg
· 2 egg yolks
· 1/4 cup pumpkin puree
· 1 Tbsp granulated sugar (yes, REAL sugar)
· Cooking spray
Directions
1. Preheat oven to 325°F degrees. Line 2 baking sheets with parchment or Silpat liners or lightly spray with non-stick cooking spray.
2. Whisk together the cake mix, baking powder, and 2 tsp cinnamon. Add in the egg, yolks, and pumpkin. Stir with a spoon to combine. The dough will be stiff and sticky to the touch. Refrigerate the dough for an hour before portioning it out.
3. Combine the sugar and remaining 1 tsp cinnamon in a bowl.
4. Scoop out tablespoons of dough (I use a #50 cookie scoop) and roll into balls between your palms. Portion out all the dough, setting them onto the baking sheet. If you have extra dough once you’ve made 24, divide it among the dough balls and reroll. Likewise, if you can’t quite make 24, take some from the other dough balls. NOTE: You could also weigh out the dough, divide that by 24, and portion them that way.
5. Toss the balls in the cinnamon and sugar mixture to coat. Once you’ve coated them all, do it again. It’s likely you’ll have some cinnamon-sugar left over.
6. Place balls on the cookie sheets. Spray the bottom of a glass with cooking spray and press each cookie flat. I usually make them only as wide as the glass bottom.
7. Bake the cookies for 12-15 minutes, or until the top feels set.
8. Cool the cookies for 5-6 minutes on the baking sheets, then remove them directly to a wire rack to cool.
Notes
· Try with other cake mix flavors and change up or remove the cinnamon. Chocolate would be good rolled in sugar and powdered peanut butter. Maybe grind up some hard candies (caramels, lemon, etc) and use them as the sugar. The options are endless.
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