In a large mixing bowl combine the cake mix, Greek yogurt and vanilla extract.
Prepare baking sheets with cooking spray or parchment paper.
Using a spoon or cookie scoop, drop dough onto the baking sheet leaving 2” between each cookie.
Bake for 12-15 minutes or until the edges/tops just start to lightly brown.
Once you bake the cookies and let them cool, you can then store them in an airtight container and place them in the fridge or the freezer. For the best taste and texture, thaw and eat this cookie recipe when 3 months.
You can add almond extract, shredded coconut, and even some mixed in chocolate. There is always an option to add in more sugar if you want!
If you want to make these angel food cookies with sour cream, you can. The benefit of using Greek yogurt is that it's also a great probiotic for added gut health.
Note that if you use angel food cake mix instead of white cake mix, you will have very runny cookies, that's why we chose the white cake mix for this recipe.