Do you ever have an idea that just comes to you and seems incredibly brilliant in theory, but ends up just being a huge fat mess?? Well these cookies would be one of those. Um sort of. I implemented some serious damage control and actually came out with a delicious low-cal cookie, but after some much needed trial and error first. Here allow me to recap.
I used No Pudge Fudge which is my absolute favorite! This brownie mix is seriously the best stuff ever created and was one of the first things I ever posted about on this little bloggy of mine. It’s fat-free, only 120 calories per serving and pretty much crack to your taste buds! So when my friend Nicole brought chocolate brownie crinkle cookies over to my house the other night, I KNEW I had to reinvent them using this mix!Brilliant right?
Well mine came out ginormous!! And kinda flat too. I was soo disappointed. Here I thought I had come up with the greatest chocolate crinkle cookie swap and all I got was a big chocolate mess in my kitchen and larger than life cookies……and then I tasted them.
They were pretty freakin’ good! They had a bit of a crunchy exterior, but were chewy on the inside which is how a crinkle cookie is supposed to be. The only thing I would change would be to make them smaller and to chill the dough a bit longer so that it doesn’t fall a part in my hands.
When I first made the dough, it was really thin like brownie mix so I added a bit of flour which thickened it up, but chilling the dough in the fridge for an hour or two really makes it much easier to roll into balls in the powdered sugar. Trust me, I tried to skip the whole chilling part because well, I’m impatient, and just ended up with a huge gooey chocolate mess.Epic fail.
Skinny Chocolate Crinkle Cookies Print Serves: 24 servings Ingredients
- 1 box No Pudge Fudge Brownie Mix
- 1 egg
- ¼ cup all-purpose flour
- ¼ cup water
- ½ cup powdered sugar
- With a spoon, combine your brownie mix, egg, flour and water in a medium-sized bowl until all ingredients are just combined; don’t over-mix. Cover your bowl with plastic wrap and chill in the fridge for about an hour.
- Preheat your oven to 350 degrees F.
- Using a mini ice cream scoop or a regular spoon, form about 24 1-inch balls by rolling them completely in the powdered sugar. *Hint: drop the mixture from the scoop into the powdered sugar before touching the balls with your hands. The powdered sugar helps hold the balls together and makes them much easier to form.
- Place balls on a prepared cookie sheet and bake in oven for about 10 minutes. Enjoy!
Nutritional Information Serving Size: 1 cookie • Calories: 70 • Fat: 0.2 g • Carbs: 17 g • Fiber: 0.5 g • Protein: 1.3 g • WW Points+: 2 pts 3.5.3208