Ooowee! We like this cookie - it's fast and fabulous. If you don't have nut allergies, you can add the nuts that the original recipe (courtesy of Duncan Hines) calls for. If you're like us, avoid them like the plague. But, don't avoid this cookie. So, so good. You won't even believe it. And, they taste nothing like cake (which is a good thing).
Makes about 3 dozen cookies.
Ingredients
- 1 box Duncan Hines Moist Deluxe Devil's Food Cake Mix
- 2 large eggs (we used two eggs' worth of Ener-G Egg Replacer)
- 1/2 cup vegetable oil
- 1/2 cup semi-sweet dairy-free chocolate chips
- 1/2 cup chopped walnuts (we used extra chocolate chips to make up for some of the volume of the nuts, but not an additional 1/2 cup more)
Steps
- Preheat oven to 350. Grease two baking sheets.
- Combine cake mix, eggs and oil in a large bowl. Stir until thoroughly blended.
- Stir in chocolate chips and nuts (if you're using them). The mixture will be stiff.
- Shape dough into 36 1 1/4 inch balls. Place them 2 inches apart on the prepared baking sheets.
- Bake at 350 for 10 to 11 minutes. Cookies will look moist. Do not overbake.
- Cool 2 minutes on baking sheets, them remove to cooling racks. Cool completely and store in an airtight container.
April 2008 Update
We made these recently, and frankly were horrified by the 1/2 cup of oil that the recipe calls for. So, we pulled a foodie and - OMG - modified the recipe all by ourselves! Instead of that 1/2 cup of oil, we used 1/4 cup oil and 1/4 cup applesauce (Did you know that the single serve applesauce cups you can get at the grocery store are 1/4 cup? Now you do.) We also added one to two tablespoons of water to the mix, to get the right consistency. Snaps to us - they were awesome and a little more figure friendly.
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