You can make this recipe with our Gluten free Vanilla or Chocolate cake mixes!
So easy to do and they come out perfect.
1 package Extra White Gold Gluten Free Chocolate Cake mix
1/4 cup vegetable oil
2 Large eggs
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry chocolate cake mix, oil, eggs and vanilla until dough forms.
Refrigerate dough 30- 45 minutes, or as needed for easier handling. Using a teaspoon, shape dough into 1-inch balls. Roll balls in powdered sugar. Line cookie sheets with parchment paper, place balls about 2 inches apart.
Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.