This cookie is made with a simple readily available cake mix you can find in your local grocery store. I substituted olive oil for the usual gobs of butter in most cookies recipes, and only 1/3 cup gets used. Also egg substitute is used instead of eggs, so these have a lower cholesterol count, and no additional sugar goes into it other than what is in the mix.
You can make these Diabetic Friendly by simply substituting a Diabetic Sugar Free Cake Mix.
January 8th, 2013