I've been seeing recipes for "two ingredient" red velvet cookies all over the internet. I kept thinking, "Well, that's literally too good to be true."
Update: It's not!
The secret? Pumpkin. By substituting pumpkin puree for the eggs and oil, the cookies turn out soft and light and cake-like, but it also keeps the calories super low. The "treasure chest" part comes when you break them open -- I added a few chocolate chips in the middle to bring the total number of ingredients to a whopping three.
I didn't even taste any of the pumpkin. Kristen said she got a bit of pumpkin flavor, but that's when they had cooled. Everyone else who tried them said they didn't taste any pumpkin either, so don't let that keep you from trying this ridiculously easy recipe.
I made a half batch because I had already used half the mix to make red velvet cake pops (100 calories each!), but a full recipe should make about 24 cookies.
You could even adapt the recipe to use whatever flavor of cake mix you'd like. Next time, I'd definitely try carrot cake or chocolate. If you've tried it with another kind, let us know!
-- Cara
Ingredients:
1 box Red Velvet cake mix
1 can pumpkin puree
1/4 c chocolate chips
Directions
1. Preheat over to 350 degrees.
2. Combine cake mix and pumpkin.
3. Spoon a tablespoon of batter onto a greased cookie sheet. Add a couple chocolate chips to the center. Add a teaspoon of batter on top and cover chips completely.
4. Bake for 12-15 minutes
Nutrition 1 cookie = 97 calories
Carbs: 19g Fat: 2g Protein: 1g
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