Using the cake mix as the main components of the cookie dough is a time and clean-up saver. The dough is mixed by hand and prepared in a flash!
The instructions are for making gluten-free cake mix cookies which take a bit of care to form. Gluten cake mix may also be used with the same ingredients amounts.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or (use a silpat).
Combine the cake mix, eggs and oil in a large mixing bowl and mix to fully combine. Stir in the white chocolate baking chips.
Scoop the dough into a tablepoon or 1-tablespoon cookie scoop into your hands and roll into a ball (note: gluten-free cake mix will not hold together until rolled manually into balls). Flatten slightly and place on the prepared cookie sheet. Repeat for the remaining dough leaving 2-inches between cookies.
Bake for 12-14 minutes until the bottoms are slightly golden in color (note: dark baking sheets may cook more quickly). Remove the baking sheet from the oven and allow the cookies to sit for 5 minutes before moving them to a cooling rack to fully cool. Store in a sealed container at room temperature.