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Crinkle Cookies

February 17, 2012

I usually bake most things from scratch. It’s less expensive, tastes better and is usually better for you. (Have you seen the ingredient list in some of the regular cake mixes?)* However, I recognize that some just don’t have the time in your day to cook, and some just don’t like cooking. THAT’S OKAY! But I also recognize that you want to choose better versions of traditional favorites so today I’m coming to the rescue for you.

I have been very blessed (and sometimes cursed) to try various organic and natural cake mixes. Some are good, some—wouldn’t win any awards. But I do feel that many of them have come a long, looong way from the organic and natural cake mixes that were available when I was a child.

Why am I talking cake mixes? Because you’ll need a cake mix (lemon or chocolate) to make these. They are simple, easy and taste great!

Crinkle Cookies Made With Organic Cake Mix

Recommended Cake Mixes:

Arrowhead Mills Organic Chocolate Cake Mix

Cherrybrook Kitchen Gluten Free Chocolate Cake Mix

Dr. Oetker Organic Chocolate or Lemon Cake Mix

Organic Whipped Cream Versions:


You can also use oil in place of the topping altogether


1 box lemon or chocolate cake mix

1 12 oz carton frozen whipped topping (TruWhip) or 1/2 cup oil in place of the topping.

1 egg (use two eggs if using vegetable oil). Can use flax eggs if vegan. In a bowl, mix together two tbsp of flax seeds and 6 tbsp water. Allow to sit for five minutes before pouring into cake mix mixture.

Powdered or granulated sugar for rolling (approximately 1/2-1 cup)

Preheat oven to 350 degrees.  Pour powdered sugar into a smaller mixing bowl and set aside for later use. In a mixing bowl, combine all of the ingredients except for the powdered sugar.  Mix until all ingredients are well incorporated. Form dough into one inch balls and roll around in powdered or granulated sugar until coated. Place on cookie sheet and continue rolling and dipping balls until completed. Bake at 350 degrees for approximately 12-15 minutes. Remove from oven and allow to cool completely on a cooling rack. Store for several days in an airtight container at room temperature, or you can freeze cookies in an airtight container. Remove from freezer and allow to thaw before eating.

Related Recipes:

Organic Chocolate Coconut Crinkles from Sacbee

Ginger Crinkle Cookies from Eating Well

Eggless Crinkle Cookies by Cooking Escapades

* Disclaimer: I do use regular storebought cake mixes from time to time. I am not perfect. Just wanted you to know.

One Comment leave one →
  1. February 22, 2012 5:22 pm

    Love how easy these are!

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