Cooking and Serving: 24 minutes | 30 cookies
Ingredients
How to make gluten free cake mix cookies | Popular ingredient substitutions suggestions | Frequently asked questions
Description
Prep Time: 15 minutes | Cook Time: 9 minutes | Total Time: 24 minutes | Servings: 30 cookies
Ingredients
How to make gluten free cake mix cookies
Popular ingredient substitutions suggestions
Frequently asked questions
Gluten free flour blend: Be sure to use one of my recommended gluten free
Milk powder: Either nonfat or whole milk powder work
Baking powder and soda: Help the cookies rise and brown in the oven
Salt: Balance sweetness and bring out other flavors
Sugar: Adds sweetness and tenderness to the cookies
Butter: Adds flavor, tenderness, and richness to the cookies
Eggs: Binds the cookies together and helps give them a bit of rise in the
Mini M&Ms or other mix-ins: Add flavor and texture. You can use mini M&Ms,
Add the room temperature butter and mix in completely until the mixture
Add the beaten eggs, and mix to combine.
Add your mix-ins.
Mix in the chocolate pieces or sprinkles
Scoop the cookie dough into rounded tablespoon mounds (about 1 1/3
Press the cookie dough mounds into disks with the tips of your fingers
Bake at 325°F for about 9 minutes. The cookies will spread quite a bit.
Let them cool and enjoy.
You can easily make these into gluten free funfetti cake mix cookies a gluten free funfetti cake mix. You should also add about another 1/3 cup of
If you use other mix-ins with pieces that are smaller than mini M&Ms, they
If you’re using sprinkles, edible confetti, or even mini chocolate chips,
1 ½ cups (210 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
⅓ cup (43 g) powdered milk, or an equal amount, powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup (200 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 cup (6 ounces) M&Ms minis, (or an equal amount, chips, regular M&Ms, sprinkles, or edible confetti) (See Recipe Notes)
Instructions
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the ingredients of the cake mix, and whisk to break up.
Add the butter and mix into with the back of a mixing spoon into the dry.
ingredients until the mixture resembles sand.
Add the beaten eggs, and mix to combine. The dough will be thick, but soft.
Add the M&Ms, and mix until they are evenly distributed throughout, handling.
as little as possible so the colors don’t run.
Drop the dough cookie scoop works perfectly), 2 inches apart.
With wet fingers, press each piece of cookie dough into a 1/2-inch thick.
Place the cookies in the center of the oven and bake until lightly browned on.
the underside and edges, about 9 minutes.
Allow to cool until set on the baking sheet until firm. They will flatten as.
Notes
* 1 ½ cups (210 g) all purpose gluten free flour blend
I used Better Batter; please click thru for full info on appropriate blends
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* ⅓ cup (43 g) powdered milk, or an equal amount, powder
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
* 6 tablespoons (84 g) unsalted butter, at room temperature
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the ingredients of the cake mix, and whisk to break up
any lumps and combine well.
* Add the butter and mix into with the back of a mixing spoon into the dry
ingredients until the mixture resembles sand.
* Add the beaten eggs, and mix to combine. The dough will be thick, but soft.
* Add the M&Ms, and mix until they are evenly distributed throughout, handling
as little as possible so the colors don’t run.
* Drop the dough cookie scoop works perfectly), 2 inches apart.
* With wet fingers, press each piece of cookie dough into a 1/2-inch thick
* Place the cookies in the center of the oven and bake until lightly browned on
the underside and edges, about 9 minutes.
* Allow to cool until set on the baking sheet until firm. They will flatten as
You can use any 16-ounce box of gluten free yellow cake mix, if you don’t want
to make your own. Please note that most gluten free cake mixes on the market
tend to be gritty, so for the best results, make your own gf cake mix.
Most varieties (including plain and mini) of M&Ms are gluten free in the U.S.
You can also use an equal amount,
* Miniature chocolate chips (or regular chocolate chips)
* Gluten free sprinkles (Cake Mate brand is gluten free)
* Gluten free edible confetti (Americolor brand is gluten free)
If you use anything other than the mini M&Ms, the cookies will spread less so
consider pressing the portions of cookie dough down into thinner disks.
Nutritional information
It is calculated as a courtesy using an online nutrition calculator, assuming
candy-coated chocolate pieces like M&Ms. It is only an estimate and should not
Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 72mg | Potassium: 24mg | Fiber: 1g
| Sugar: 12g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an
Fingers holding gluten free cookie with miniature M&Ms over glass of milk with
words gluten free cake mix cookies
holding gluten free cookie with miniature M&Ms over glass of milk with words
gluten free cake mix cookies