Deliciously Soft Gluten-Free Chocolate Cake Cookies to Satisfy!

Gluten-Free Chocolate Cake Cookies. Whew, I remember the first time I craved something ooey-gooey chocolatey, but wanted to skip the gluten-bomb headache later. You’re standing there wishing for easy, not Pinterest-fail hard. Same here! This recipe saved me from so many sad snack runs. If you like discovering twists—like using cottage cheese in cookies or tasting new gluten-free cake combos—check out my favorite chocolate chip cookies with cottage cheese and these chewy cottage cheese chocolate chip cookies too. You don’t need fancy-pants ingredients or hours in the kitchen for this.

 

What ingredients you need to make these epic cake mix cookies:

Okay, so here’s what you actually need for these gluten-free chocolate cake cookies. If you don’t have it in your pantry already, your corner grocery store should have you covered (except maybe the gluten-free cake mix).

• 1 box of gluten-free chocolate cake mix (I just grab whatever’s on sale usually)
• 2 large eggs (doesn’t matter if you cracked ‘em a little wonky, just fish out the shell)
• 1/3 cup oil (canola, veggie oil, or go full granola with coconut oil)
• 1/2 cup chocolate chips or chunks (I go heavy-handed here, but that’s a “me” problem)
• 1 teaspoon vanilla extract (you can skip, but why? It adds passion)
• Pinch of salt (totally the secret, don’t skip it!)

That’s it. Bare bones, total winner.

Tips For Success

Now, for some real talk because nobody needs cardboard cookies or chocolate puddles. First, don’t overmix the cookie dough. I’m guilty—my arm muscles sometimes get ambitious. Just stir until it’s barely blended. This keeps the cookies nice and tender, not rubbery.

Chill the dough for ten or fifteen minutes. It helps them keep their shape (unless you like wild, flat cookies… which hey, respect). Use parchment paper if you can, especially with gluten-free stuff based cookies. They stick; it’s just how it is. And space ’em out—a good two inches—so they don’t turn into one large Cookie Island.

If you ever want to get wild, try swapping in peanut butter chips, or adding a little espresso powder for depth. I did it once by accident, and wow, did the house smell like a five-star bakery.

Oh, and did you ever try gluten-free cinnamon coffee cake for breakfast? Highly recommended, honestly.

“These gluten-free chocolate cake cookies legit taste like brownies and cake collided in a good way. Even my ‘wheat-eater’ family begs for ’em!” – Jamie R.

 

Step-By-Step Photos and Directions:

Look. No complicated steps here. You could totally manage this with one hand while texting your friend about the latest baking flop.

1. Dump the gluten-free chocolate cake mix in a big bowl.
2. Crack eggs over it (yes, just right in there).
3. Pour in your oil and the vanilla.
4. Stir it all up with a spatula—not perfect, just until moistened.
5. Toss in your chocolate chips. Try not to eat half the bag.
6. Chill in the fridge for at least 10 minutes. This helps so much, trust.
7. Preheat oven to 350F. Line baking tray with parchment.
8. Scoop tablespoons onto the tray, leave space for spreading.
9. Bake for 9-11 minutes. Tops will look set but soft. Don’t overdo it!
10. Cool a few minutes before moving. They firm up outside the oven.

Take a peek at these steps if you ever get frazzled. I even made them with my niece when she was seven, so you can’t mess it up.

3 Things Youll Love About These Gluten-Free Crumbl Cookies

There’s so much to rave about—okay, let me try to narrow it down.

First, these cookies taste like a cross between brownies and cake, but without any weird gluten-free aftertaste. Second, the texture? Unreal. It’s soft and pillowy, almost like biting into a fresh cake, but with the easy hand-held vibes of a cookie. Third, I adore how ridiculously flexible the mix-ins and flavors are. You can toss in nuts, coconut, even go totally off-script and push a marshmallow in the center before baking. I’m convinced nothing could mess these up, except forgetting them in the oven (I’ve been there).

If you want another epic cookie mashup to try next, sneak a look at my dairy-free chocolate chip cookies recipe—they’re another quick favorite!

Ingredient	Amount	Notes
Gluten-Free Chocolate Cake Mix	1 box	Choose your favorite brand, make sure it’s certified gluten-free.
Eggs	2 large	Room temperature works best for even mixing.
Oil	1/3 cup	Canola, olive, or coconut oil will all work.
Chocolate Chips	1/2 cup	Feel free to mix dark, semi-sweet, or even white chocolate!
Vanilla Extract	1 teaspoon	Adds a rich flavor, don’t skip!
Salt	Pinch	Balances sweetness, essential for flavor.

Our Favorite Tools & Ingredients For These Cookies

I’ve baked these gluten-free chocolate cake cookies about 259 times (okay, exaggeration, but close). From blunders to wins, these tools help:

• Sturdy mixing bowl (I love the weighty ones that don’t “walk” off the counter)
• Cookie scoop for that consistent, bakery-style look (mine’s bright blue, so I never lose it in the drawer)
• Parchment paper is non-negotiable, unless you enjoy chiseling cookies loose
• Silicone spatula—scrapes every bit, especially the chocolatey stuff hiding in the corners

And pro tip: use a high-quality gluten-free cake mix, if you can swing it. It honestly makes the difference. Try Pamela’s or King Arthur, or even store brands do the trick if you’re not picky. Don’t forget a wire rack for cooling. Unless you love eating super-soft, still-hot cookies right off the pan, which… Not judging, I do it too.

Common Questions

Q: Can I freeze these cookies?
A: Yep! Freeze baked cookies or even the dough balls on a tray, then bag ’em up. Perfect for late-night cravings.

Q: Do I need to chill the dough?
A: You really should—it helps keep them thick and stops spreading. But if you’re impatient, just expect super flat (but still yummy) cookies.

Q: Can I use a different cake mix?
A: Sure! Chocolate is classic, but you can try red velvet, yellow, whatever gluten-free cake mix you like.

Q: Why are my cookies falling apart?
A: Sometimes they need a minute to cool down. Gluten-free cookies are soft when hot, but they’ll firm up after a bit.

Q: Can I make these dairy-free?
A: Absolutely—just make sure your cake mix and chips are dairy-free. Super easy swap.

Sweet, Fudgy, and Basically The Best: Why You’ve Gotta Try These

So, bottom line? These gluten-free chocolate cake cookies win for fudgy, soft texture, speed, and that “can’t stop reaching for another” factor. It’s like all the best parts of cake, cookie, and brownie rolled in one. Try out these Epic Gluten-free Chocolate Cake Mix Cookies for inspiration, or for a quick flash, check out these Quick and Easy Gluten Free Cake Mix Cookies. There’s also a crave-worthy copycat over at Gluten-Free Chocolate Cake Cookies (Crumbl Copycat) if you get obsessed with cookie shops. You wanna go even deeper? The Luscious Chocolate Cookies Recipe by Pamela’s and these lightning fast 15-Minute Gluten-Free Cake Mix Cookies are worth a bookmark.

Let’s be honest, once you bake a batch, you’ll probably want another flavor—dive into everything chocolate, or try something new next. Trust your craving. You’ve got this.

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