recipes

Easy Gluten Free Cake Cookies 6 Ways

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“Sugar” Cookies

  • 1 package gluten free yellow cake mix (King Arthur and Pamela’s are my favorite)
  • 2 eggs
  • 1/2 cup canola oil

Preheat oven to 350 degrees F. Combine cake mix, eggs, and oil in stand mixer and mix until thoroughly combined. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes before eating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

Lemon Sunshine Cookies (The best cookies I’ve ever eaten!)

  • 1 box plus 1/3 cup gluten free yellow cake mix (King Arthur and Pamela’s are my favorite)
  • 2 eggs
  • 1/2 cup canola oil
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/2 cup powdered sugar

Preheat oven to 350 degrees F. Combine cake mix, eggs, oil, lemon zest, and lemon juice in stand mixer and mix until thoroughly combined. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet. Sprinkle powdered sugar over cookie dough and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes before eating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

Chocolate Chip Cookies

  • 1 box gluten free yellow cake mix (King Arthur and Pamela’s are my favorite)
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup chocolate chips 

Preheat oven to 350 degrees F. Combine cake mix, eggs, and oil in stand mixer and mix until thoroughly combined. Fold in chocolate chips. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes before eating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

Double Chocolate Chip Cookies

  • 1 box gluten free chocolate cake mix (King Arthur and Pamela’s are my favorite)
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup chocolate chips 

Preheat oven to 350 degrees F. Combine cake mix, eggs, and oil in stand mixer and mix until thoroughly combined. Fold in chocolate chips. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes beforeeating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

Tuxedo Cookies

Preheat oven to 350 degrees F. Combine cake mix, eggs, and oil in stand mixer and mix until thoroughly combined. Fold in white chocolate chips. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes before eating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

Funfetti Cake Cookies

Preheat oven to 350 degrees F. Combine cake mix, eggs, and oil in stand mixer and mix until thoroughly combined. Fold in chocolate chips. Use a 1 tbsp cookie scoop to scoop cookie batter and place on parchment paper lined cookie sheet and bake for 10-12 minutes. You should start to see golden edges on bottoms of cookies when they are done. Be careful not to over bake. Allow to cool for 5-10 minutes before eating! Store leftovers in airtight container at room temperature for up to 3 days (if they last that long!)

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