You know those days when you just need a little comfort in cookie form?
That’s where this recipe comes in. Back when I first went gluten-free, I thought my cookie days were over—everything tasted like cardboard or crumbled before it even hit the plate.
Then I figured out this little trick: cake mix. It’s a total lifesaver, giving you soft, chewy cookies without all the guesswork. Whether you’re baking for a party or just treating yourself, these cookies will remind you that gluten-free can still mean ridiculously good.
Let’s do this!
Tips for Maximum Flavor
- Use fresh, local eggs: They make the cookies richer and more satisfying.
- Go seasonal: Add crushed peppermint candies for winter or mini marshmallows and chocolate chunks for a s’mores vibe.
- Storage: Keep them in an airtight container for up to a week, but let’s be real—they won’t last that long!
Variations
- Dairy-Free: Use dairy-free chocolate chips and a plant-based butter substitute instead of oil.
- Sugar-Free: Swap out mix-ins for sugar-free alternatives like stevia-sweetened chocolate chips.
- Nutty Twist: Add a handful of finely chopped pecans or walnuts for crunch.
Serving Suggestions
- Stack them on a rustic wooden board for a casual vibe or place them on a pretty platter dusted with powdered sugar. Pair with a cold glass of almond milk or hot cocoa for a cozy treat.
Soft & Chewy Gluten-Free Cake Mix Cookies
- Total Time: 22 minutes
- Yield: About 24 cookie 1x
- Diet: Gluten Free
Description
Quick, soft cookies made with gluten-free cake mix. Customize with your favorite mix-ins for endless flavor combos. Perfect for family gatherings or lazy weekends.
Ingredients
- 1 box (15 oz) gluten-free yellow or chocolate cake mix
- 2 large eggs
- 1/3 cup neutral oil (like avocado or canola)
- 1 tsp vanilla extract
- 1 cup mix-ins (chocolate chips, crushed nuts, or dried fruit—your call!)
Instructions
- Preheat & Prep: Crank up your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix It Up: Dump the cake mix into a large bowl. Stir in the eggs, oil, and vanilla extract until it’s all combined. The dough will be thick—don’t worry, that’s normal!
- Add Some Fun: Fold in your choice of mix-ins. I’m partial to dark chocolate chips, but white chocolate and cranberries are also incredible.
- Scoop & Shape: Use a tablespoon or small cookie scoop to drop dough balls onto the baking sheet. Keep them about 2 inches apart so they can spread a little.
- Bake to Perfection: Pop them in the oven for 10–12 minutes. They’re done when the edges are set, but the centers look a tad underdone—that’s the key to soft cookies!
- Cool (Kind of): Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack. Or, if you’re like me, sneak one warm—it’s worth it.
Notes
Store in an airtight container at room temp for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
