Super-Easy Vegan Double Chocolate Cookies

• 1
  
  (18 1/4 ounce) box devil’s food cake mix (I use Duncan Hines)
  
• ¹⁄₂
  
  cup vegan margarine (I used Earth Balance Buttery Sticks)
  
• ¹⁄₄
  
  cup firmly packed brown sugar
  
• 3
  
  teaspoons vegan Ener-G Egg Substitute
  
• 4
  
  tablespoons water
  
• 1
  
  teaspoon vanilla extract
  
• 1 ¹⁄₂
  
  cups semisweet vegan chocolate chips
  
• ¹⁄₂
  
  cup chopped pecans (optional)
  

directions

• Preheat oven to 350.
• Line a cookie sheet with parchment.
• In a mixer, stir up the cake mix to break up lumps.
• Melt margarine in the microwave.
• In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly.
• Stir into the cake mix until incorporated.
• Stir in chocolate chips and nuts.
• Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes. They will flatten and get a crinkly look on the top.
• Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.