Prepare your flax egg by mixing 2 tbsp of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to allow it to thicken up.
When the flax egg is ready you can mix in the cake mix, oil, and flax eggs.
Refrigerate the dough for 15 minutes to make rolling the dough out easier as it’s quite sticky.
Preheat your oven to 350° and line a baking sheet with parchment paper.
Once the dough is chilled roll 2 tablespoons worth of dough into balls.
Optional Step: If you’d like you can roll the dough ball in sugar and it will add a unique crunch to the outside and make the cookies more aesthetically pleasing.
Place the dough balls around 2 inches apart on the parchment lined baking sheet.
Bake the cookies for 10 minutes. Allow them to cool for a couple of minutes on the cookie sheet, then transfer to a wire rack to finish cooking.
Once cooled you serve the cookies alone or with your favorite non-dairy milk.
These cookies will store in an airtight container for 5 days.