Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

In a mixing bowl, combine the eggs and vegetable oil. Whisk together until the mixture is smooth and well incorporated.

Gradually add the gluten-free chocolate cake mix to the wet ingredients. Stir gently until a thick batter forms, being careful not to overmix.

If desired, fold in chocolate chips or nuts for added flavor.

Using a cookie scoop or tablespoon, place dollops of dough onto the lined baking sheet, ensuring they are spaced about 2 inches apart.

Bake for 9-11 minutes until the edges are set, but the centers remain soft and slightly underbaked.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.