These gluten free cake mix cookies are rich in chocolate and big on flavor. They’re simple to make, adaptable to many cake mix flavors, and accept endless mix-in combinations. If you want a quick cookie recipe that still delivers great texture and taste, these are a perfect choice.
This recipe works with any gluten free cake mix and only needs a few pantry ingredients. You can mix and match chips, nuts, candies, extracts, and dried fruit to create unique flavors. It’s a great shortcut for busy bakers who still want home-baked cookies without measuring a long ingredient list.
I made these yesterday using Krusteaz gluten free chocolate cake mix. I used the recommended amount of butter & added extra oil. I also added walnuts & chopped Andes mints. They were so yummy! I will definitely make these again! Thank you!”
sue m., blog comment
I enjoy creating quick hacks using gluten free cake mix. Try different cake mix flavors and mix-ins to keep the cookies interesting. Below you’ll find ingredient notes, flavor ideas, step-by-step directions, troubleshooting tips, and the full recipe card.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Gluten free cake mix – use any brand or flavor you prefer. Chocolate, vanilla, or marble mixes all work.
- Wet ingredients – butter or neutral oil and eggs create a soft cookie dough. Adjust the amount of fat depending on mix size so dough is not too dry.
- Mix-ins – chocolate chips, nuts, candies, dried fruit, or extracts will all work well for customization.
Tips For Success
1. Use a cookie scoop for evenly sized cookies.
2. Let baking sheets cool between batches. A hot sheet makes cookies spread more.
Flavor Variations:
These cookies are highly customizable. Try some of these ideas:
- Chocolate-mint: add 1 teaspoon peppermint extract and chopped mint candies or crushed candy canes.
- Lemon: use a vanilla cake mix and 1 teaspoon lemon extract for a bright cookie.
- Coconut or almond: add 1/2 to 1 teaspoon of coconut or almond extract to a vanilla cake mix.
- Swap mix-ins: use different chips, chopped candy bars, M&Ms, nuts, or dried fruit to create new flavor profiles.
Step-By-Step Photos and Directions:
Step 1: Pour the cake mix into a large mixing bowl. Stir in your chosen mix-ins, such as chocolate chips or chopped nuts.
Step 2: Whisk the dry mix briefly so mix-ins are evenly distributed and won’t clump together once the wet ingredients are added.
Step 3: Partially melt the butter (or measure the oil) in a small bowl, then whisk in the eggs and any extracts you want to add. Pour the wet ingredients into the dry mix.
Step 4: Stir until a soft cookie dough forms. If your box of cake mix is larger or drier, add a touch more melted butter or oil to achieve the right consistency. Cover and chill the dough for at least 30 minutes to make it easier to scoop.
Step 5: Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Use a medium cookie scoop to portion dough onto the sheet, spacing them about 2 inches apart.
🔑 Sandi says: I recommend parchment paper since this dough can be a bit sticky; it prevents sticking and makes cleanup easier.
Step 6: Bake for 10–12 minutes depending on cookie size. I bake medium scoops for about 11 minutes. Let the cookies rest on the pan for 1–2 minutes, then transfer to a wire rack to cool. Cookies will be soft when warm and firm up as they cool. For crisper edges, bake an extra minute or two.
Frequently Asked Questions:
Enhance cake mix cookies by adding extracts (vanilla, almond, or peppermint) and a variety of mix-ins like chips, nuts, or candies.
Keep cookies in an airtight container in the refrigerator for up to 4–5 days.
Yes—once fully cooled, freeze cookies in a freezer-safe bag or container for longer storage.
More Gluten Free Cookie Recipes:
- Gluten Free Hazelnut Chocolate Chip Cookies
- Easy Gluten Free Vanilla Wafers
- Gluten Free Oatmeal Cream Cookies
- Gluten Free Cookie Cake
Love This Recipe?
If you try this recipe, please leave a comment and tell us which flour blend or cake mix you used. Your notes help others choose the best options. Thank you!
Gluten Free Cake Mix Cookies (Use Any Cake Mix!)
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Ingredients
- 12 ounces gluten free cake mix
- ½ cup unsalted butter or oil
- 2 large eggs
- ½ cup chocolate chips
- 2.5 ounces hazelnuts (optional)
Equipment
- parchment paper
Method
- Add the 12 ounces gluten free cake mix to a large mixing bowl. Stir in your ½ cup chocolate chips and any other mix-ins you like.
- In a smaller bowl, combine the partially melted ½ cup unsalted butter (or oil) with 2 large eggs and any extracts, then whisk to combine.
- Pour the wet ingredients into the dry mix and stir until a soft cookie dough forms.
- Cover and refrigerate the dough for at least 30 minutes. Chilling makes it easier to scoop and reduces spreading.
- Preheat the oven to 350ºF.
- Line a baking sheet with parchment paper. Use a medium cookie scoop to place dough balls onto the sheet about 2 inches apart.
- Bake for 10 minutes, then remove the sheet and slide the parchment with cookies onto a cooling rack. The cookies will firm up as they cool.
- If you prefer crisper cookies, bake for up to 12 minutes. Baking time varies with cookie size and oven.
Notes
- Any brand and flavor of gluten free cake mix will work. Box weights vary, so adjust the amount of butter or oil until the dough has the right consistency—moist but not too wet.
- To make dairy-free, use a neutral cooking oil or plant-based buttery spread instead of butter.
- Chill the dough before scooping. This dough tends to be stickier than classic cookie dough, so chilling helps with shaping and prevents excessive spreading in the oven.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days, or freeze once completely cooled in a freezer-safe bag.
Mix-In Ideas:
- Different types of chocolate chips (dark, milk, white, or flavored chips).
- Chopped gluten-free candy bars or individually wrapped candies, if gluten-free.
- Any nuts or seeds, or omit for nut-free cookies.
- Mini marshmallows and chopped nuts for a Rocky Road–style cookie.
- Freeze-dried strawberries or other freeze-dried fruit for bursts of flavor.
Tried this recipe?
Let us know how it was!