Guys, did you know that most people hate reading recipe blog posts?! Apparently nobody cares about the backstory behind the recipe, they just want the ingredients and directions.
Crazy, I know.
Well I hate to break it to you, but if you’ve made it to my page, you’re going to have to scroll past some fluff to get to the good stuff (in this case, the cookies).
And, I might as well tell you that one of my absolute favorite cookie recipes in the entire world is this cake batter chocolate chip cookie recipe.
I make it every single Christmas, and sometimes on Valentines Day, and sometimes for special occasions like birthdays or a random Tuesday when I’m craving something sweet (that’s the fun thing about this recipe, you can totally change the theme by switching up the sprinkles).
So, you can imagine my fear when I was diagnosed with EoE and had to start eliminating gluten and dairy from my diet. Of all the things I knew I would miss, these cookies were at the top of the list.
So, I played around a bit with the ingredients and made an allergen-free adaptation. Ish.
No dairy, no gluten. All the yumminess.
The first time I tried this adaptation, I used ghee, which is technically not dairy-free since it is a butter fat, but all of the lactose and milk solids are removed during processing. You could also use another non-dairy butter like Earth Balance or Country Crock Plant Butter.
Some quick notes to keep in mind when making these cookies:
- The consistency is MUCH different than the original recipe which you can find linked below. The baker and author does say that she doesn’t recommend using a gluten-free cake mix, and I’m wondering if maybe that’s because it’s too dry? The dough didn’t really form, it stayed in crumbles, which made forming the cookies difficult.
- The taste is still just as amazing as the regular version, so if you can get past some wonky shaped/falling apart cookies, you should be good.
- Let them cool for about five minutes when you take them out of the oven. This will help them adhere.
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Gluten Free Cake Mix Cookies
This recipe is an adaptation from Sally’s Baking Addiction
Gluten Free Cake Mix Cookies
Ingredients
- 1 1/4 cup gluten-free all purpose flour
- 1 1/4 cup gluten-free yellow or vanilla boxed cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup ghee or other dairy free butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1 cup dairy free chocolate chips I like to mix half with dairy free white chocolate chips
- 1/2 cup sprinkles If you’re making these for another holiday or event, switch up your sprinkles! For Christmas cookies, I chose red and green sprinkles
Instructions
- In a large bowl, mix together your flour, cake mix, salt, and baking soda. You can set this mix aside for now.
- Using a mixer, soften the butter, granulated sugar, and brown sugar together until smooth.
- Add the egg into the sugar and butter and mix well.
- Add in the vanilla and continue to mix on low-medium.
- Add in your flour mixture from the first step and mix on low speed until everything is mixed together well.
- Your final step for mixing is to add in the chocolate chips and sprinkles. Mix on low until everything has been mixed in well together.
- Cover your bowl with plastic wrap and put in the refrigerate for approximately 2 hours.
- Once your dough has been chilled, you can preheat your oven to 350 degrees F.
- Spray your cookie sheets with cooking spray, or cover with parchment paper (I typically use foil because I’m from the midwest).
- Scoop rounded balls of dough onto your sheet. I like to make my scoops higher than they are round. Be sure to leave enough space in between your scoops on the baking sheet so as they fall they won’t run into the other cookies.
- Bake for ten minutes.
- Allow to cool at least a few minutes before eating every last one.
You can make these for your holiday parties, Christmas Eve, as a gift for Santa and his reindeer, or even to pass out as little gifts to friends and family.
Just don’t forget to come back here and comment when you make them and let me know how much you love them!
