Whip up a batch of these gluten-free cake mix cookies with no effort! These 4-ingredient cookies are soft, chewy, and just as fun to make as they are to eat. Customize them with your favorite mix-ins for a treat that hits the spot every time!

Six large, dark chocolate cookies on parchment paper, topped with assorted mix-ins including colorful candies, white chips, pecans, and chocolate chips.

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Skill Level: Beginner

Flavor Remix: Endless options abound!

Allergy Watch: Gluten Free, Dairy Free Option, Nut Free (depending on add-ins)

Using a box of GF cake mix is the ultimate shortcut for freshly baked cookies with minimal effort. You can switch up the cake mix flavor and mix-ins to create an endless combination of flavors!

Ingredient Notes

The total amount of each ingredient depends on the size of the cake mix box. I have included details for common brands in the recipe card.

Two boxes of gluten-free cake mix, a metal measuring cup of vegetable oil, and a carton with four brown eggs on a white surface—perfect ingredients for baking delicious gluten free cake mix cookies.

Gluten-Free Cake Mix: Your choice of flavor—use chocolate, lemon, funfetti, strawberry, or yellow cake mix. The sky's the limit!
Eggs: Eggs help hold everything together and give the cookies structure. Use room temperature eggs for better results.
Vegetable Oil: For moist and tender cookies. Swap with other neutral oil like canola.
Mix-ins: Get creative! Adds chocolate chips, M&Ms, chopped nuts, coconut flakes, or dried fruit. Check out more flavor ideas below!

Five small bowls with different mix-ins for cake mix cookies: strawberry white chocolate, chocolate candies, cranberry with white chocolate and walnuts, white chocolate and pecan, and chocolate chips.

How to Make Gluten Free Cake Mix Cookies

A step-by-step visual guide for making gluten-free cookies from cake mix. You can skip to the recipe for the full written instructions.

A glass bowl with cookie dough and a spatula next to small bowls containing chocolate chips, white chips, candies, and dried fruit.

Make the Dough

Mix the ingredients in a bowl just until they are combined. Don't skip the chill time, it helps prevent the cookies from spreading too much during baking.

Bake

Use a medium cookie scoop to form the dough into even sizes. Bake until the edges look set but the center is still soft.

Cool

Letting the cookies cool on the baking sheet for 5 minutes gives them time to set. If you try to move them too early, they may fall apart.

Recipe Tips

Using an insulated cookie sheet helps bake the cookies more evenly and prevents the bottoms from browning too quickly.
If adding extra toppings, press a few into the tops of each cookie before baking for a picture-perfect finish.

More GF Cookie Recipes

A close-up of several chocolate chip and white chocolate cranberry cookies arranged on parchment paper.

Make Ahead and Storing

Make Ahead: Prepare the dough in advance and refrigerate for up to 24 hours before baking. If it firms up too much in the fridge, let it sit at room temp for 10-15 minutes before scooping.

Storing: Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, toss in a slice of bread or a marshmallow in the container.

Freezing: Freeze unbaked cookie dough for up to 2 months. To make it easier, scoop them into balls and freeze on a parchment-lined baking sheet before transferring to a freezer bag. The baked cookies also freeze well for 2-3 months.

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