I have a little one, who I swear is allergic to just about everything you can image. It always breaks my heart when we are out at dinner or a birthday party and he can't have the cake or dessert everyone else is enjoying. I came up with this recipe originally as an egg and peanut free chocolate chip cookie he can enjoy. What really happened was I found an easy, delicious, and guilt-free chocolate chip cookie the whole family scarfs down.
Mason's Chocolate Chip Cookies
Servings: 24 • Calories: 120 • Fat: 4g • Carbs: 23g • Fiber: 1g • WW Points: 3
Ingredients
- 1 box Pillsbury Moist Supreme Butter Cake Mix
- 2/3 cup unsweetened apple sauce
- 1 cup chocolate chips
Preheat oven to 325 degrees. In a large bowl combine cake mix and apple sauce. Mix until you achieve a cookie dough like consistency. It will be crumbly at first, keep mixing... don't add more apple sauce. Fold in chocolate chips. Drop cookie dough (roughly golf ball sized ) onto lightly greased cookie sheets.
Bake in oven for 14 minutes. (Note: these cookies stay a bit lighter in color than you may be expecting. Keep an eye on the bottom of the cookies.)
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