99% sugar free cookies made from cake mix!


We’re beginning to think that there’s not a lot of things our new 99% Sugar Free Cake Mixes with Frosting can’t do….they can be baked into cupcakes, adapted to be vegan-friendly, can be decorated in any way you desire….and perhaps most exciting of all….they can be transformed into a batch of mouth-watering, soft-baked cookies!

Here’s how:

Makes: 24 cookies


  • 1 x Noshu 99% Sugar Free Cake Mix (Chocolate or Vanilla). You will only need the dry cake mix sachet
  • 200g melted Nuttelex Lite (or 200g melted butter, 1/3 cup oil or 280g Greek yoghurt)
  • 2 large eggs, cracked and whisked or prepared egg replacer
  • Mix-ins of choice (chocolate chips, peanut butter etc.)


Preheat oven to 170°C conventional / 160 °C fan bake.

Pour contents of 1 x Noshu 99% Sugar Free Cake Mix sachet into a large mixing bowl (Note: you just need the cake dry mix, not the frosting mix.)

Add wet ingredients to the cake mix and fold the mixture into a ‘dough’ using your hands or a spatula. The dough will be a little wetter and sticker than traditional cookie dough.  Fold any desired mix-ins to the dough.

Spoon the dough into 24 evenly-sized balls onto a baking tray lined with baking paper. Press down slightly on each ball so they are round and evenly shaped.

Bake for 15-20 minutes, or until slightly golden-brown. Transfer to cooling rack and allow to cool for 30 minutes before eating.


Nutritional information per serve: (1 cookie, without mix-ins): 92 calories, 4.7g Fat (1.3g Saturated), 8.9g Carbs (2.3g fibre, 0.2g sugar), 1.2g Protein, 95mg Sodium.

Please note, that the macros for your cookies will depend the liquid you choose to bake them with, as well as any add-ins you incorporate into the mixture. The easiest way to calculate the macros for your own batch of cookies is to create a recipe and enter all ingredients used manually into MyFitnessPal. You can use our entry for “Noshu Dry Cake Mix” and select the quantity of the dry mix you used!

Other ideas:

To make vegan-friendly, simply replace the eggs with an egg replacer, and add 1 tsp of baking powder to your mix.

To make a higher protein cookie, add up to 30g of protein powder to the mix. Note, that you will need to add slightly more oil/yoghurt/butter to accommodate for the extra dry ingredient.

This recipe will product a thick, soft-baked cookie. If you prefer a crunchy cookie, we recommend using oil as your liquid (instead of greek yoghurt) and storing the cookies unsealed in the fridge overnight to harden!