I always kind of just throw these together so measurements are approximate.
1 box safe cake mix (I use Duncan Hines) 2 egg whites 2 T IBS-safe margarine, softened 1/4-1/2 C flour 2 T-1/4 C water
Mix egg whites and margarine together. Add to cake mix, add 2 T water, and mix well. Add 1/4 C flour and see how the dough feels -- if it still seems pretty sticky, add more flour, 1 T at a time. Add more water if needed. Be careful w/ the flour/water steps or you'll make the dough tough.
When dough is only slightly tacky, stuff it in the fridge for a couple hours. Once it's chilled, flour your bread board/table/whatever and roll out the dough. It might seem sticky at this point, if so knead a bit more flour in. Don't use too much flour or, again, cookies will be tough. Cut out with cookie cutters and put on cookie sheets greased w/ non-stick spray. Bake at 350 8-10 minutes. These do puff up a bit, so if you like the flatter look then gently squish them down with the spatula or something else immediately after taking them out of the oven.
I use the chocolate varieties and they turn out nice and fudgy. If I'm not rolling them out, I use the yellow cake mix, add 1/3 C chocolate chips and made drop cookies -- they end up light and puffy. They taste really good, but do have a bit of that "cake mix" taste to it.
If you find any other recipes that work for rolled cookies, let me know! I've thought about trying the sugar cookie recipes, but haven't yet.
P.S. Why turned off by the tofu? I won't eat tofu as tofu (i.e. cut up into chunks and flavored), but I use it quite often pureed into other stuff. I make ice cream w/ tofu a lot.
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC