I’m not a great baker, so I’m a fan of cake mixes. I seldom make cakes, but the mixes make good cookies, muffins, etc. During the busy holiday season, I whip up these cookies in half an hour, which qualifies them as “hasty tasty” treats. They’re simple and as reasonably healthful as cookies can be because I use coconut oil. Coconut oil is a good choice for cookies because it is solid at room temperature like Crisco or butter but without the trans fats. Coconut oil is monounsaturated fat. Still, it’s fat and 120 calories per serving, so it isn’t a free pass. Hey, it’s cookies and it’s the holidays. Live a little!
Cake Mix Cookies
1 standard box cake mix
½ cup coconut oil
Preheat oven to 375°.
Combine the oil and the egg (I soften the coconut oil about 15 seconds in the microwave, but no more. You don’t want scrambled egg!).
Add the mix and stir to combine. You can use a pastry blender, but I use my hands. The heat from my hands helps soften the coconut oil.
Press or roll out the dough and cut out cookies (or you may drop rounded teaspoons of dough onto the cookie sheet).
Bake cookies on an ungreased baking sheet for 8-10 minutes, just until they start to brown at the edges.
Remove cookies immediately to a cooling rack.
(Makes approximately 3 dozen, depending on how large your cookies. One-inch diameter cookies yield about 3½ dozen)