Quick and easy gluten-free cookies made from a convenient gluten-free chocolate cake mix. Add mini M&M’s, wrap a Rolo in the center, or dust with powdered sugar for extra flair.
If you want a simple, crowd-pleasing chocolate cookie that comes together in under 30 minutes, this recipe is it. Using a gluten-free chocolate cake mix as the base yields soft, tender cookies that taste like they took much longer to make.
Table of Contents
These are some of the easiest and most delicious cookies you can make. They’re perfect for bake sales, holiday platters, or feeding a crowd. No mixer is needed and prep is minimal—just mix, scoop, and bake.
Here are a few tips to get the best results.
Making Gluten Free Chocolate Cake Mix Cookies
The Ingredients
The base is just one package of gluten-free chocolate cake mix, ½ cup vegetable oil, and two eggs. That’s all you need for a simple batch. Optional mix-ins and toppings are described below.
Note: This recipe used a Betty Crocker gluten-free chocolate cake mix. Other brands may yield slightly different textures.
Mixing Tip
The batter becomes quite thick after adding the oil and eggs, so use a sturdy spoon or spatula to mix. A strong spoon makes combining the ingredients much easier than a flimsy utensil.
Add-ins
These cookies are great plain, but you can fold in about ½ cup mini M&M’s for color and crunch, or place a Rolo in the center of each cookie for a gooey surprise. A light dusting of powdered sugar after baking also looks and tastes lovely.
A Little Pat
Gluten-free cake mix dough tends to hold its shape well, so dough balls will often stay compact during baking. For larger, less-dense cookies, flatten each portion slightly before baking with a plastic spatula or the bottom of a glass. This helps them spread and creates a softer texture.
Baking Time
Baking time varies by cookie size. Small, bite-size cookies typically take 8–9 minutes. Tablespoon-sized cookies usually bake about 12 minutes. Allow cookies to rest on the baking sheet for at least 5 minutes after removing from the oven, then transfer to a wire rack to cool completely.
Pro tip: Let the cookies cool on the pan for a few minutes so they set, then slide a spatula underneath to move them to a wire rack.
Ready to bake the best gluten-free chocolate cake mix cookies?
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’s, or a dusting of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large bowl, combine the cake mix, vegetable oil, and eggs. Stir until the mixture is fully combined and thick.
- If using mini M&M’s, fold them into the batter.
- Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets.
- For Rolo cookies, wrap one Rolo candy with about one tablespoon of dough before placing on the sheet.
- Flatten each cookie slightly with a plastic spatula or the bottom of a glass.
- Bake 9–12 minutes depending on the size of the cookies.
- Let cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Notes
- Betty Crocker gluten-free chocolate cake mix was used for the original version; results may vary with other brands.
- Flattening the dough slightly before baking helps create a larger, less dense cookie.
- Baking time depends on cookie size: small cookies need less time, larger cookies need more.
- Allow cookies to set on the pan for a few minutes before transferring to a wire rack to finish cooling.
Nutrition
Carbohydrates: 1 g |
Protein: 1 g |
Fat: 3 g
Try these other gluten-free recipes next:
- 15 Gluten Free Dairy Free Christmas Cookies
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Pumpkin Cranberry Bread
- Easy Gluten Free Cornbread Dressing
- Gluten Free Cinnamon Raisin Muffins