Our son Einstein is on a gluten free diet and I am determined that he won’t have to miss out on things, especially during the holidays and on special occasions. Last Christmas, among other gluten free treats, I made him these Chocolate Toffee cookies using a gluten free cake mix. This year, I decided to play around with the recipe a bit and make some other variations.
A cookie recipe like this is especially handy for someone who isn’t gluten free and therefore doesn’t have gluten free flours in their kitchen. If they are attending or hosting an event where they know there will be those who can’t have gluten, they can still make these easily. Plus, they are delicious!
Gluten Free Cake Mix Cookies Recipe:
1 gluten free chocolate cake mix
1/3 cup vegetable oil
Begin by making this basic recipe. Mix together all three ingredients. (see note below)
*Note: The gluten free cake mixes seem to vary in terms of how dry they are so sometimes 2 eggs is not enough to make these stay together. Start with adding two eggs and the oil to the cake mix. If you find that the dough isn’t holding together well enough and is very dry, add another egg.
To make Gluten Free Chocolate Crinkles:
Put icing sugar in a small bowl. Mix together the basic dough and shape into balls. Roll the balls in the icing sugar and place on a cookie sheet. Leave space in between the cookies as they will get flatter as they cook. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will help flatten the cookies a bit more.
To make Gluten Free Chocolate M+M Cookies:
Mix M+Ms or mini M+Ms into the basic cookie batter. Form balls and place on a cookie sheet, leaving room in between the cookies as they will expand as they flatten. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter.
To make Gluten Free Double Chocolate and Almond Cookies:
Stir white chocolate chips and coarsely chopped almonds into the basic chocolate cookie dough. Form balls and place them on a cookie sheet, leaving plenty of space in between them. Bake in a 350° oven for 8-10 minutes. When you take them out of the oven, slap the cookie sheet down on the counter. This will further flatten the cookies.
This recipe yields at least 4 dozen cookies.
I made all three variations using just one cake box so I didn’t give exact amounts for the white chocolate chips, icing sugar, M+Ms, and almonds because the amounts will vary depending on if you are making the entire box into one type or making two or three types with the one batter.
And of course, if you want a fourth variation, you can always make gluten free chocolate toffee cookies, also made with the same basic cookie dough.