Mint-Cocoa Cookies
- 1 box (allergy-free) cake mix, any flavor
- ½ c. oil
- 1 tbsp. Flax meal
- 1 tbsp. egg replacer
- 5 tbsp. warm water
Whisk the cake mix in a bowl to help "sift" it without the extra step. Add the oil, and begin to mix it in until it's too dry to stir. Add the Flax and egg replacer to the measuring cup, and add the water, stirring to combine. Stir well to avoid clumps that will ruin the cookies. Add the Flax mix to the cake mix, and stir. Fold everyone together using a strong spoon; when the dough is ready, it will form a ball in the bowl. Drop teaspoonfuls of the dough onto ungreased cookie sheets; they should be fairly round, but without overworking the dough. Bake for 9-11 minutes at 365 degrees; they may crackle on top, but that's fine. When they are done, set out baking racks, and slide the cookies onto the racks to cool.
FLAVORS: We use a white cake mix for sugar cookies (they would be great at Christmas with actual colored sugars), or add Vegan chocolate chips. YUM! Just be aware, the yellow cake mixes I have seen use butter or some dairy to make them yellow, so we stick to the white. We use the chocolate batter for mint-cocoa cookies, but plane is nice, too. If you like the idea of a lower-fat "Mint Thin", simply add 4-6 drops of mint flavor to the batter with the Flax/'egg' mix. Or add a little red food coloring to the white mix, some strawberry or cherry flavor, and mix away! Or just make a couple batches of red/white/blue for national holidays! The choices are endless. AND delicious!
NOTE: Do not let the mix sit for long after you add the water to the egg replacer; it is a powdered version of the chemical makeup of eggs, and once it is mixed, it begins the chemical change. Like yeast, it changes the moment you add it to liquid.
