- Preheat oven to 375 degrees Fahrenheit. In a large bowl, stir together the cake mix, avocado oil, water, eggs, and almond butter until very smooth. Scoop onto a parchment lined cookie sheet with a little room between each cookie, then bake for 10 minutes, or until bottoms are just brown. Let cool on pan completely before removing.
- When cookies are cool, stir ¼ cup of melted coconut oil into a bowl wtih ¼ cup of chocolate frosting; mix until smooth. Repeat with ¼ cup of melted coconut oil and ¼ cup of vanilla frosting in a separate bowl.
- Glaze half of each cookie with the vanilla frosting mix (it’s better to start with the vanilla, as it’s easier to cover mistakes with the chocolate). Use the chocolate to cover remaining half. Put in the fridge until glaze sets completely and then enjoy! Store in the fridge for 3-4 days. Makes around 18 cookies.