1 can (20 ounce) crushed pineapple in natural juices, drained, 1 cup juice discarded
3 egg whites
1 box (18.25 ounce) yellow cake mix
1/2 cup graham cracker crumbs
Canola cooking spray
Instructions
Preheat oven to 350° F. Line cookie sheets with foil and spray with canola cooking spray.
With a spatula or spoon, mix together the brown sugar, pineapple, and egg whites until well mixed and the sugar is dissolved.
Add the cake mix and graham cracker crumbs. Continue stirring until well mixed.
Drop teaspoonfuls onto prepared cooking sheets. Dip your fingers in water and press the tops fo the cookies down to 1 1/2-inch circles. Bake for 11 to 12 minutes or until the bottoms are golden brown.
