As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without tree nuts. I’ve been creating gluten free, dairy free and tree nut free recipes for years and these cookies are hands down one of my favorites!
Gluten free Cake Mix Cookies are an easy treat that you can whip up on a weekday when you’re craving a warm cookie but don’t have a lot of time! These easy cookies are much quicker and easier to make than regular cookies since they only use 4 ingredients! You’ll need cake mix (gluten free for a gluten free cookie), 1 egg, cool whip and powdered sugar!
These cake mix cookies are very easy to be made gluten free or nut free. It is all about the cake mix you choose! For gluten free cookies make sure to use gluten free cake mix. There are a ton out there! I have linked some of my favorites below! For a nut free cookie make sure to use nut free cake mix!
Why You’ll love this recipe
- These gluten free cake batter cookies are the perfect base for any mix and match cake flavors and add-ins!
- Want chocolate chip peanut butter cake mix cookies? Use chocolate cake mix and add a peanut butter frosting.
- How to make strawberry chocoalte chip cake mix cookies? Use strawberry cake and add chocolate chips!
- Want vanilla caramel cookies? Use vanilla cake mix and add caramel chips!
- There are so many different flavor combination varieties of these Gluten free Cake Mix Cookies! You’ll want to try them all! With 4 simple ingredients, you can have warm, homemade cookies in no time.
- These cookies are a simple recipe to make and perfect for a party or just a healthy easy snack. I like to take 2 with me to work for an after lunch treat!
- These are the easiest dessert and perfect for the holiday season.
ingredients & substitutions
Gluten-free cake mix: This is the base of the Gluten free Cake Mix Cookies. It provides flour, sugar, and flavoring to the cookie dough. You can use any flavor of gluten-free cake mix you like. There are so many gluten free cake mixes available at your local grocery store like betty crocker, bob’s red mill, duncan hines and king arthur. Any flavor cake mix will work. You can use yellow cake mix, devil’s food cake mix or strawberry cake mix. Use chocolate cake mix to make chocolate cake mix cookies or gluten free funfetti cake mix to make funfetti cookies. Use regular cake mix if you are not gluten free.
Cool whip: This adds moisture and creaminess to the cookies. You can substitute whipped cream or thawed frozen yogurt.
Egg: This helps bind the ingredients together. You can use a flaxseed egg substitute or chia egg if you are vegan. Please note I have not tested this.
Powdered sugar: This is used to coat the outside of the cookies for sweetness. You can substitute granulated sugar but the texture will be slightly different.
taste & texture
These funfetti Cake mix cookies with cool whip taste exactly like cake batter! Theyre soft, dense and moist and filled with rainbow sprinkles. The powdered sugar on the outside is sweet and makes for the perfect topping. These cookies taste like cake mix because that’s the main ingredient. They are soft and chewy because of the cool whip. The powdered sugar adds a little sweetness and crunch on the outside. These chewy cookies are a sweet treat that is easy to make.
directions
- In a large mixing bowl, combine the cake mix, cool whip, and egg. Beat with an electric mixer until the dry ingredients and wet ingredients are well combined.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough by rounded tablespoons and roll into balls.
- Roll the balls in the powdered sugar to coat completely.
- Place the balls on the prepared baking sheet or cookie sheet lined with parchment paper, leaving space between them for spreading.
- Bake for 8 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. These are soft cookies so they must fully cook below transfering. Let the Gluten free Cake Mix Cookies rest for 10-12 minutes.
expert tips & tricks
- Chill the dough: If the dough is sticky, chill it in the fridge for 30 minutes for easier rolling.
- Use a cookie scoop: This helps make gluten-free cookies all the same size and bake evenly.
- Space them out: Leave space between cookies on the baking sheet to prevent them from spreading into each other.
- Watch the bake time: Start checking for golden brown edges at 7 minutes, and adjust baking time based on desired texture (chewier at 7 minutes, crispier at 9 minutes).
- Cool completely: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without falling apart.
- Add white chocolate chips for a chocolate twist.
- Add vanilla extract for a vanilla upgrade.
- Add chocolate chips to the batter to make easy chocolate chip cookies.
- Dust with brown sugar after to make brown sugar cookies.
- Pick a red velvet or strawberry cake mix for a fun valentine’s day recipe.
- Mix in some lemon zest to the batter to get a pop of lemon in these Gluten free Cake Mix Cookies.
how to serve & store
These gluten free cake mix cookies are best enjoyed at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. To freeze, place the cooled cookies in a single layer in a freezer-safe container. Reheat frozen cookies in the microwave for 10-15 seconds at low power, or until thawed. For meal prep, portion the dough into balls and roll them in powdered sugar before freezing. Bake frozen dough whenever you need quick Gluten free Cake Mix Cookies!
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Gluten Free Cake Mix Cookies with Cool Whip (Gluten free)
Ingredients
- 1 box gluten free cake mix
- 1 8oz container cool whip
- 1 egg
- 1 cup powdered sugar
Instructions
- In a large bowl, combine the cake mix, cool whip, and egg. Beat with an electric mixer until well combined.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough by rounded tablespoons and roll into balls.
- Roll the balls in the powdered sugar to coat completely.
- Place the balls on the prepared baking sheet, leaving space between them for spreading.
- Bake for 8 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
I have been making these for years. My Dad loved lemon so I used a lemon cake mix, non-gf, to make him a treat after my Mom passed away. They were a big hit that were the order any time I went to visit. Now I want to try using a gf mix. Maybe chocolate.
Aw that was such a sweet comment. I’m so glad you left that note! The chocolate mix sounds so good! Im adding that to my must-bake list right now! 🙂