One of the cookies I’ve been making for years and years is a cake box chocolate cookie recipe that I got from my friend Patti. It originally made so many dozens of cookies that I felt like I had to stand in the kitchen all day so I adapted it to be less overwhelming. The original recipe was just chocolate but it is an extremely versatile dough.
This is one of the recipes that I make in some capacity every year for my holiday baking, sometimes adding white chocolate chips or holiday M+Ms or rolling the balls in icing sugar before baking. A few years ago when Einstein became gluten free, these cookies became one of the many things that were off limits for him.
Like I’ve done with many of our favourite recipes, I experimented to find a gluten free version that would work so that Einstein could still enjoy them.
The reason that this recipe is so easy is that it is aided by a cake mix. It requires very few ingredients which is very handy.
Gluten Free Chocolate Toffee Cookies Recipe:
1 gluten free chocolate cake mix
1/3 cup vegetable oil
1/4 cup toffee bits (I used Skor bits)
Mix together the cake mix, eggs and oil with an electric mixer. The dough will still look a bit dry. That’s ok. It will all come together later…trust me.
Stir in the Skor bits. With your hands, grab some of the dough and smoosh it together. It’s at this point that you’ll see the dough begin to stick together better. Form the dough into balls, smaller than a golf ball and place them on a cookie sheet. Space them far enough apart that they have room to grow as they will flatten while baking.
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.
You can switch out the toffee bits for white chocolate chips, holiday M+Ms, mint chips, or peanut butter chips. You can also skip the toffee bits altogether and roll the balls in icing sugar before placing them on the cookie sheet.