Cookies are so freaking easy to make already. Here' s the thing, I wanted to go even easier on myself and do the classic "quick and easy" dessert of cake mix (box mix) crinkle cookies; no large mixer, no creaming of butter and sugar, and limited measuring / fuss. Making the box mix crinkle cookie recipe vegan took a few efforts, but I eventually cracked the case (and crinkled my cookies) appropriately! Save this one for Christmas (or anytime box cake mix goes on sale). You'll thank me later; promise.

A few pointers / notes:

1. "Yellow" cake gets its color from the egg yolks - obviously that's not in a vegan cookie; you can probably duplicate a more yellow look by adding turmeric. BUT I avoid turmeric in desserts because I can always taste it (so, maybe (like me) you will just be okay with the "pale" yellow?)

2. Work quickly; make your cake cookie balls and roll them quickly in the powdered sugar (the sugar will dissolve on the cookies very fast; I double roll them in the sugar for this reason.

3. Use parchment paper - just do, or the cookies will stick or spread (or both!)

4. This recipe makes 12 cookies - don't make them smaller and try for 24; they also won't turn out right (trust me); and

5. Cook them the length I note (I had to keep adding time) - well, unless you like raw crinkle cookies (no egg = safer (raw flour...meh), then pop them out whenever you like!

Ingredients:

• 1 box yellow (or whatever flavor you like) cake mix (I used Betty Crocker Supreme Moist - if you go with another brand, or flavor, just check for any milk ingredients and/or gelatin).

• 2 flax eggs (2 tbsp ground flax seed + 7 tbsp filtered water)

• 1/2 cup avocado oil

• 1 tsp vanilla paste

• 1/3 cup (or more) powdered sugar (for rolling)

Directions:

1. Pre-heat oven to 350 degrees F

2. Mix "flax egg" by combining ground flax seed and water in a small bowl; mix with a fork till combined and set aside to gel (~5 minutes)

3. While you are waiting for your flax egg to set, place parchment paper over a baking sheet. Also, place powdered sugar in a shallow dish / bowl (to roll your cookies).

4. Combine cake mix, flax eggs, avocado oil, and vanilla paste with a spoon till a dough "ball" is formed (dough will be firm like a cookie dough).

5. Take ~2 tbsp of dough and roll into a ball with your hands. Now, roll the ball in powdered sugar and place on parchment paper. Repeat will all dough till you have 12 cookies evenly spaced on your parchment sheet.

6. Optional, but recommended: roll all cookies a second time in the powdered sugar.

7. Quickly slide cookie sheet into oven (middle rack) and bake for ~28-30 minutes. Cookies should be cracked on the top, slightly browned; crunchy exterior and chewy inside.

8. Let cool on pan for ~5 minutes; remove and serve warm (as desired) or continue cooling on a wire rack. Store in air tight container up to 3 days (if they last that long!)

With love & hope for a better future for all of us - Jamie