Saturday, November 2, 2013

Soft Spice Cookies - Only 2 Ingredients!

Soft Spice Cookies - Only 2 Ingredients!
This is one of those rare magical recipes that is just so easy and delicious! And the best part is that it's low fat and contains fiber! The magical part is that these cookies are made from a box of dry cake mix and a can of cannellini beans...that's it! Oh, and a little water! I know, it's crazy but true!

Soft Spice Cookies - Only 2 Ingredients!

My inspiration for this very cool recipe came from my friend named Pam of 'Skinny Sweets Daily'. She is currently working on her website, so she is re-doing the link to her original recipe right now. I will update this post, with her recipe link, when she gets her site done. On that blog she posted a recipe for 'White Bean Blondies' which consisted of a box of chocolate chip cookie mix, vanilla extract and cannellini beans (and a little water). So I decided to use a box of spice cake mix and the beans! It was a match made in heaven! You couldn't taste the beans at all! But just those 2 ingredients, along with a little water, gave the cake mix what it needed to be transformed into a soft, cake like cookie! My favorite kind! I'll be checking out 'Skinny Sweets Daily' more often, for all my 'skinny' dessert needs! 

This recipe makes 36 cookies. Each cookie contains less than 1/2 gram saturated fat and has 1 gram of fiber! A perfect guilt free dessert! I also tried this with chocolate cake mix...yum! I plan on trying red velvet cake mix next time! And there will be many 'next times'! This is a must try recipe!

Soft Spice Cookies - Only 2 Ingredients!
2 Ingredient Soft Spice Cookies
makes 36 cookies

1 box dry cake mix - spice flavor
1 can (14.5 oz.) cannellini beans - drained and rinsed

Preheat oven to 375°F
Pour the drained and rinsed beans into a food processor with 1/2 cup of water and pulse until beans are creamy and liquidity. Pour the bean mixture into a large bowl. Add the dry spice cake mix to the bean mixture and mix with a spatula. Add another 2 tablespoons of water to make it less dry.
Mix until there is no more dry cake mix visible.
Line 2 cookie sheets with parchment paper. 
Using a melon baller, scoop out dough and drop onto the prepared cookie sheet leaving a little space between each cookie. I flatted each cookie slightly using the back of a tiny wooden spoon dipped in water.
 But that is optional. You should get about 36 cookies.
Bake on middle rack for 10-15 minutes or until bottom of cookies are lightly browned.
Remove from oven and allow to cool completely before eating because these taste so much better cold. Perfect with a cold glass of milk or a hot cup of coffee or tea.

This post belongs to My Recipe Journey food blog.

Original recipe from Skinny Sweets Daily blog



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