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Cake Mix Cookies – Gluten-free

When I was in Atlanta over spring break, my sister took me to a Southern Living at Home party. While I have several items from Southern Living at Home and used to get to magazine, I had never been to a party before.

While at the party we played games – I love the purse game! Every time the consultant started to talk about a new topic (glassware, dinnerware, etc), we had to pull out things from our purse that started with that letter. I had a field day! I even had decaf coffee (Starbucks Via) in my purse! I won a Cappuccino Mousse mix that just happens to be gluten-free! I can’t wait to make it and review for y’all! (I just had to say “y’all” because I am talking about Southern Living.)



In our Southern Living Catalogs were a couple of recipes. The one that caught my eye was the Cake Mix Cookies. While the recipe wasn’t written gluten-free, it was easily converted to be gluten-free.

*Recipe courtesy of Southern Living at Home’s Incredible Cookies Cookbook

1 (18.25 ounce) Devil’s Food Cake Mix (I used Betty Crocker’s Gluten-free, which is less than 18.25 ounces, but worked fine)

1/2 (8 ounce) container Cool Whip, thawed (I used Cool Whip Lite)

1 large egg, lightly beaten

1 cup chopped pecans (optional; I omitted these)

1/2 cup powdered sugar (sifted)

1. Heat oven to 350 degrees

2. Mix 1st 3 ingredients, stirring well (dough will be sticky).

3. Stir in pecans, if desired.

4. Dust hands with powdered sugar and shape dough into 3/4 inch balls.

5. Coat balls with powdered sugar and place 2 inches apart on parchment lined baking sheets

6. Bake for 10 – 12 minutes or until done.

7. Remove to wire racks to cool

Yields: 5 Dozen per original recipe; I got about 3 dozen.

If you don’t want chocolate, give another cake flavor a try – lemon, strawberry, carrot. I bet that if you used Betty Crocker’s Yellow Cake Mix you could add in lemon extract & that would make some really great cookies!

These cookies turned out awesome! I served them on Easter to rave reviews. The cookies are so chewy!

12 comments to Cake Mix Cookies – Gluten-free

  • Amanda

    I've been making cake mix cookies for years and everyone loves them. My chocolate ones don't come out near as pretty as yours with the powdered sugar so white, but we can't use cool whip here. They look great, Kim!

  • Kim


    Is there no dairy-free Cool Whip option? :( That stinks.

  • I would suggest that you put the dough in the fridge for 30 minutes, that will make the dough less sticky to work with. These look delish thanks for passing it on.

  • Amanda

    No cool whip option that I can find. I heard there might be something at Whole Foods, but have not ever been to one. I don't even know where one is. We used to be able to get a fat free variety that was dairy free, but the recipe changed. Maybe I should look up a Whole Foods and have some hope. :)

  • Holly

    These look great!! Can't wait to try them. Just to confirm, did you use 4 or 8 ounces of Cool Whip? Half of an 8 ounce container, or 8 ounces (half of a large container). Thanks!

  • Kim

    Holly – I used 4 oz of Cool Whip.

    Amanda – I am going to Whole Foods in the next week – there is one in Dublin off of Sawmill Rd. & St. Rt. 161. I will look for you then. You may be able to see if they carry it on their website as they list their products for special diets on their site.


  • Try Mimicreme you can find it at WF

  • Carol

    I was absolutely thrilled to find this recipe – quick & easy – and with your comment of "so chewy" at the end of the recipe, I couldn't resist making them! The "chewy" part pulled me in! I just haven't been able to make or find anything gluten free that is soft and chewy and not dry and crumbly! Up until now, thanks to you for sharing this! The cookies I made from this exact recipe turned out looking just like your photo AND…YES…they were soft and chewy! Even after they cooled!!! Soooooooo, over the holidays I was craving a nice soft gingerbread cookie. I made the recipe above with the following changes: Yellow Betty Crocker Gluten free mix, 4 oz. of Cool Whip minus 4 tablespoons, 1 egg, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 4 teaspoons of molasses. Incredible!!! I'm going to try a peanut butter version next! YUM! Thank you again for sharing this recipe!

    • Carol –
      Thank you so much for sharing your experience & gingerbread cookie recipe! I am glad that you have found a suitable substitute for the cookies you can no longer have.

      Thanks for reading!


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