Today I was craving cookies but I only had half the ingredients for all the recipes I loved. I wanted snickerdoodles but didn’t have enough cinnamon, wanted sugar cookies but didn’t have enough sugar, wanted oatmeal cookies but didn’t have enough oatmeal or raisins. So what’s a poor little guinea pig to do when she’s in need of come quality cookies? Get out a box of cake mix!
I had one box of Duncan Hines Moist Deluxe Classic Yellow Cake Mix in the pantry and just wasn’t in the mood for cupcakes but with a little imagination you can go from cupcakes to cookies in 2 minutes.
Here’s how you do it:
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
¼ cup Earth Balance
¼ cup pureed soft silken tofu
2 tablespoons oat or soy milk
1 tablespoon potato starch, arrowroot or cornstarch
Pillsbury Creamy Supreme Chocolate Fudge Frosting
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients at low speed until dry ingredients are thoroughly mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 11-13 minutes. Cool two minutes on cookie sheets, then transfer cookies to wax paper or wire racks. Yields 18 cookies.
Allow cookies to completely cool and ice with chocolate frosting.
This recipe can also be used for almost any cake mix so use whatever you have in your pantry or whatever is on sale. For me, this cake mix was only 54 cents so it doesn’t get much better than that!