3-Ingredient Cookies

Today after a really great toddler group at the library near my parents’ house, we made the world’s easiest cookies, with only 3 basic ingredients (4 if you include the mini-chocolate chips):


How completely ironic that this recipe came to me through a recipe exchange from my friend Sarah on the eve of my impending 1-week sugar detox (more about this later)!

When I saw the recipe, curiosity got the best of me, and I knew we had to make them–and fast, because I’m not planning on eating any sugar (gasp!) for the rest of our time here. So after the toddler group, we went straight to the grocery store to buy the ingredients. Here is the recipe:


1 box vegan cake mix (any brand/flavor, so long as it’s vegan–we used yellow cake mix)
1 (8 oz) package of vegan cream cheese
1 stick (1/2 cup) Earth Balance buttery sticks
OPTIONAL: Add almond or lemon extract; add nuts, chocolate chips, cranberries; roll balls in confectioner’s sugar–the possibilities are virtually limitless! Today, we made some plain sugar cookies and some with mini-chocolate chips. I preferred the ones with mini-chocolate chips, but that’s partly because I slightly over-baked the plain ones. I think an even better combo would be chocolate cake mix with some toasted coconut and chopped pecans or walnuts–yum!

Mix together with a mixer.
Chill in fridge for 30 minutes. The dough will be very thick/stiff.
Roll into balls. Here is what they looked like:


Bake at 375 degrees for 10-14 minutes (until golden). We only baked ours for 10 minutes, and that was plenty, but I’m sure this varies depending on your oven.

The verdict? These cookies were super sweet, but they were tasty and incredibly easy, and it’s amazing that they are so flexible/versatile, yet require only 3 basic ingredients. If you’re ever in a pinch and need some cookies at the last-minute to take to a meeting or a party, or just get a craving around the house and want a really fast sugar fix, these cookies are a breeze and take no time at all to prepare.

Now that I’ve officially fed my sugar craving, here’s a sneak preview of my coming week:



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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