Want cookies so good no one will believe they’re gluten-free? Stop kneading, stop stressing, and start baking with cake mix. Yes, cake mix.
This isn’t a drill. Gluten-free cake mix cookies are the hack you didn’t know you needed—easy, foolproof, and ridiculously tasty. They’re perfect for when you’re too busy to measure 17 different flours but still want to flex your baking skills.
Who said gluten-free had to be complicated?
Why This Recipe Slaps
These cookies are the ultimate cheat code. Cake mix does the heavy lifting, so you get perfect texture and flavor without the guesswork. They’re soft, chewy, and customizable—add chocolate chips, sprinkles, or even a dash of cinnamon.
Plus, they’re ready in under 20 minutes. Even your gluten-eating friends will steal them.
Ingredients You’ll Need
- 1 box gluten-free cake mix (vanilla or chocolate works best)
- 2 large eggs (or flax eggs for vegan)
- 1/3 cup oil (coconut, vegetable, or melted butter)
- 1 tsp vanilla extract (optional but highly recommended)
- Mix-ins (chocolate chips, nuts, or sprinkles—go wild)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because no one likes scrubbing cookie sheets.
- Dump the cake mix into a bowl. Add eggs, oil, and vanilla. Stir until it forms a dough.
If it’s too sticky, chill it for 10 minutes.
- Fold in your mix-ins. Chocolate chips? Yes. Crushed Oreos?
Why not.
- Scoop dough into balls (about 1.5 tbsp each) and place them on the baking sheet. Flatten slightly—they won’t spread much.
- Bake for 10–12 minutes. They’ll look underdone, but that’s the secret to chewiness. Let them cool on the sheet for 5 minutes before transferring.
How to Store These Bad Boys
Store cookies in an airtight container at room temp for up to 5 days.
For longer storage, freeze the dough balls and bake as needed. Pro tip: Microwave a frozen cookie for 10 seconds and pretend it’s fresh.
Why You’ll Love This Recipe
It’s fast, foolproof, and gluten-free without tasting like cardboard. You can customize it endlessly, and it’s a lifesaver for last-minute cravings or unexpected guests.
Plus, it’s a great way to use up that random cake mix lurking in your pantry.
Common Mistakes to Avoid
- Overbaking. They’ll harden as they cool, so pull them out when they look slightly underdone.
- Using expired cake mix. Check the date—science experiments belong in labs, not cookies.
- Skimping on mix-ins. More chocolate = happier humans.
Swaps and Substitutions
No eggs? Use flax eggs or applesauce. Oil can be swapped for melted butter or even Greek yogurt for a cakey texture.
For a dairy-free version, use vegan chocolate chips. FYI, not all cake mixes are created equal—stick to trusted gluten-free brands.
FAQs
Can I use any gluten-free cake mix?
Yes, but stick to vanilla or chocolate for best results. Funfetti works too if you’re feeling festive.
Why are my cookies dry?
You probably overbaked them or used too much mix-in.
Next time, pull them out earlier and measure your add-ins.
Can I make these vegan?
Absolutely. Swap eggs for flax eggs and use dairy-free chocolate chips. IMO, they’re just as good.
How do I make them crispier?
Flatten the dough balls more and bake for an extra minute or two.
But don’t blame us if they lose their chew.
Final Thoughts
Gluten-free cake mix cookies are the ultimate lazy baker’s win. They’re fast, delicious, and require zero fancy ingredients. Whether you’re gluten-free or just hate complicated recipes, these cookies deserve a spot in your rotation.
Now go bake them—your future self (and your snack drawer) will thank you.