Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. for dark or nonstick pans heat to 325. in large bowl mix cake mix, oil, vanilla, and eggs with spoon until dough forms. refrigerate dough 15 to 30 minutes or as needed for easier handling (i skipped this step--dough was fine without refrigerating). shape dough into 1 inch balls and roll in sugar. on ungreased cookie sheets, place balls about 2 inches apart. bake 9 to 11 minutes or until set. cool 1 minute and remove from cookie sheets to cooling racks. cool completely--about 30 minutes and store lightly covered.

Target recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.