Quick and easy gluten-free cookies made from a convenient gluten-free chocolate cake mix. Dress them up with mini M&M’s, a Rolo center, or a dusting of powdered sugar for an extra-special treat.
If you want a decadent chocolate cookie that looks and tastes like you spent hours baking but comes together in under 30 minutes, this is it. Using a gluten-free chocolate cake mix as the base creates soft, tender cookies with minimal effort and no mixer required.
Table of Contents
These are some of the easiest and most flavorful cookies you can make. They’re perfect for bake sales, holiday trays, or any time you need a quick crowd-pleaser. Prep is simple, no electric mixer is needed, and bake time is short.
Below are a few tips to help you get the best results every time.
Making Gluten Free Chocolate Cake Mix Cookies
The Ingredients
These cookies require just three primary ingredients: a gluten-free chocolate cake mix, vegetable oil, and eggs. Optional additions let you customize flavor and texture.
About the cake mix: This recipe was developed using a Betty Crocker gluten-free chocolate cake mix; other brands may produce slightly different results.
Mixing tip
The batter thickens once the oil and eggs are added, so use a sturdy spoon or spatula to mix. That small change makes combining the dough much easier and more consistent.
Add-ins
The plain cookies are delicious on their own, but mini M&M’s folded in add color and crunch. You can also place a Rolo in the center of the dough for a gooey surprise, or finish the baked cookies with a light dusting of powdered sugar.
A little pat
Because the gluten-free cake mix dough holds its shape well, cookie scoops will give you compact, dense cookies if you leave them rounded. To achieve a slightly larger, lighter cookie, gently flatten each portion with a plastic spatula or the bottom of a glass before baking.
Baking time
Bake time varies by cookie size. Bite-size cookies take about 8–9 minutes; tablespoon-sized cookies bake closer to 12 minutes. For best texture, remove from the oven when edges are set but centers remain slightly soft.
Pro tip: Let cookies rest on the baking sheet for at least five minutes before transferring to a wire rack to cool completely. This helps them set without breaking.
Ready to bake the best gluten-free chocolate cake mix cookies? Here’s the straightforward recipe.
Gluten Free Chocolate Cake Mix Cookies
Ingredients
- 1 package gluten-free chocolate cake mix
- ½ cup vegetable oil
- 2 eggs
- Optional: ½ cup mini M&M’s, 36 Rolo candies, or powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the cake mix, vegetable oil, and eggs. Stir until the mixture is thoroughly blended and uniform.
- If using mini M&M’s, fold them into the dough now.
- Portion the dough onto prepared sheets using a cookie scoop or a tablespoon measure.
- If inserting Rolo candies, place one Rolo in the center and wrap about one tablespoon of dough around it.
- Flatten each cookie slightly with a plastic spatula or the bottom of a glass for a larger, less-dense result.
- Bake for 9–12 minutes, depending on cookie size. Smaller cookies need less time; larger cookies need more.
- Allow cookies to rest on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
- If desired, dust cooled cookies lightly with powdered sugar before serving.
Notes
- This version was made using a Betty Crocker gluten-free chocolate cake mix; other mixes may vary slightly in texture and flavor.
- Flattening the dough portions before baking produces a lighter cookie with a more classic cookie profile.
- Adjust baking time based on cookie size: shorter for bite-size, longer for heaping tablespoon portions.
- Always let cookies set on the pan briefly before moving them to a wire rack to finish cooling.
Nutrition
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Carbohydrates: 1g
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Protein: 1g
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Fat: 3g
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