These gluten free cake mix cookies have double the chocolate and have double the flavor! With a wide range of flavors and endless possibilities for customization, these gluten free cake mix cookies are fun to make. You won’t believe how easy they are to make!
I am really excited about this new cookie recipe. My gluten free cake mix cookies can be made with any cake mix flavor, and you can swap the mix-ins into endless flavor combinations. It is a win-win for someone short on time who still wants to bake cookies.
If you love to bake cookies, be sure to check out more of my gluten free cookie recipes!
Why This Recipe is Great:
- As I mentioned above, you can use any flavor of cake mix. There are some great brands making gluten free cake mixes, so there are lots of great options.
- You can use any mix-ins!
- These cookies combine the ease of using a cake mix with freshly baked cookies’ irresistible taste and texture.
- These cookies have all of the homemade flavors you love in cookies.
- You can save time because you don’t have to measure many ingredients.
- These cookies are 100% gluten free.
- The allergen list will vary widely, depending on what brand of cake mix you buy and the ingredients listed.
I love creating tasty hacks using gluten free cake mix. For more fun ideas, check out my Gluten Free Cake Mix Hacks.
- Gluten Free Cake Mix – I used Duncan Hines Gluten Free Devil’s Food Cake Mix for this recipe. You can use any gluten free cake mix flavor or brand.
- Ingredients listed on the cake mix box.
- Mix-Ins/Flavors – See the Flavor Options section below for ideas.
The sky is the limit on how you vary these cookies. Here are some fun ideas:
- Add 1 teaspoon of peppermint extract for chocolate mint cookies. You can also add crushed candy canes or Andes chocolate mint candies.
- Add 1 teaspoon of lemon extract using a vanilla cake mix.
- Add 1/2 to 1 teaspoon of coconut or almond extract if using vanilla cake mix.
- Add in different flavors of chips, different types of nuts, M&Ms, etc.
Recipe Step-By-Step Directions:
Step 1: Pour the cake mix into a large
Step 2: Use a whisk to blend the dry ingredients. It is easier to evenly disperse the chips and nuts while the ingredients are dry so that they don’t stick together.
Step 3: In a large bowl, partially melt your butter and add the eggs. Also, add any flavoring you want to add, like peppermint or vanilla extract. Whisk and then pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients. This is what your cookie dough should look like. If you use a larger box of cake mix, you may need to add more melted butter.
Cover the bowl in plastic wrap and chill your cookie dough for at least one hour.
Step 5: Preheat the oven to 350º F. Remove the cookie dough from the refrigerator.
🔑 Sandi says: I like to line my
Step 6: Bake the cookies for 10-12 minutes, depending on the size cookie you make. I baked mine for 11 minutes using the medium-sized scoop. Remove from the oven, let the cookies sit on the pan 2 minutes, then move them to a cooling rack.
It is easy to improve cake mix cookies by adding flavor extracts and mix-ins.
Store these cake mix cookies in an airtight container in the refrigerator. They will keep fresh for up to 5 days.
Yes! When fully cooled, you can put them into a freezer-safe zip-style bag.
More Gluten Free Cookie Recipes:
- Gluten Free Hazelnut Chocolate Chip Cookies
- Easy Gluten Free Vanilla Wafers
- Gluten Free Oatmeal Cream Cookies
- Gluten Free Cookie Cake
Gluten Free Cake Mix Cookies
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- 12 ounces gluten free cake mix * See Notes
- ½ cup unsalted butter or oil * See Notes
- 2 large eggs
- ½ cup chocolate chips * See Notes
- 2.5 ounces hazelnuts * See Notes
- Add the cake mix to a large mixing bowl. Add in any chips or nuts you want to use in your cookies.
- In a smaller bowl, add the partially melted butter or oil and eggs.
- Pour the wet ingredients into the cake mix. Mix into a soft cookie dough.
- Cover the bowl and put it into the refrigerator to chill for at least 30 minutes.
- Preheat your oven to 350º F.
- Line a cookie sheet with parchment paper. Use a medium cookie scoop to drop cookie dough balls onto the parchment paper.
- Bake the cookies for 10 minutes. Remove from the oven and slide the parchment paper with the cookies onto a cooling rack.
- The cookies will be soft until they cool. If you like a crispier cookie, bake it for 12 minutes. (Note baking time will vary by cookie size!)
- Use any brand and flavor of gluten free cake mix. I used Simple Mills chocolate cake mix, which is 11.2 ounces. A box of King Arthur GF Cake Mix is 18 ounces. Use your best judgment and add more or less butter or oil so your cookie dough forms and isn’t too dry.
- To make this dairy-free, use cooking oil or plant-based butter.
- You need to refrigerate the dough. It will be stickier than regular cookie dough, so make it very cold before scooping it onto a cookie sheet to bake.
- Store the cookies in an airtight container in the refrigerator for up to 4 days. You can easily freeze these cookies in a freezer bag. Be sure the cookies are cooled to room temperature before freezing them.
- Any flavor of chocolate chips.
- Add gluten-free candy like Butterfingers, Rolos, Hershey’s, Reeses Pieces, etc.
- Use any nuts, or omit them.
- Add mini marshmallows and nuts to make this Rocky Road flavor.
- Include freeze-dried strawberries.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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