The Best Chocolate Cake Mix Cookies
EASY, 6-ingredient chocolate raspberry cookies made with chocolate cake mix! Vegan, gluten-free, and grain-free. Just 1 bowl and 30 minutes required.
Servings 18 (Cookies)
Ingredients
- 1/3 cup melted vegan butter (we like Miyoko’s)
- 1/4 cup dairy-free milk (plain, unsweetened // we used almond milk)
- 2 tsp vanilla extract
- 1 (15.5 oz) package vegan + gluten-free chocolate cake mix (see notes*)
- 3/4 cup frozen raspberries*
- 3/4 cup dairy-free semi-sweet chocolate chips or chunks (we like Enjoy Life)
- 1 healthy pinch sea salt (optional)
Instructions
- Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- To a medium mixing bowl, add melted vegan butter, dairy-free milk, and vanilla extract and whisk well. Next, add the chocolate cake mix (if making from scratch, whisk the chocolate cake mix ingredients together in a separate bowl before adding to the wet ingredients). Use a rubber spatula to fully combine. Finally, fold in the frozen raspberries and chocolate chips, being careful not to break up the raspberries too much.
- Use a cookie scoop (we like this one) to scoop out 1 ½ Tbsp-sized mounds. Place the cookie dough 2 inches apart on the baking sheets. Repeat until all cookies are scooped out.
- Bake for 16-18 minutes until they’ve doubled in size and the edges appear dry. Optionally, sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or cooled.
- Store in an airtight container at room temperature for up to 3-4 days. To freeze the dough, we recommend scooping out the cookies, placing them on the parchment-lined baking sheet, and freezing. Once frozen, you can remove them from the baking sheet and transfer to an airtight container. Bake the cookies straight from frozen — they may need an extra 1-2 minutes in the oven.
Video
Notes
*This recipe was originally developed using our chocolate cake mix, which is no longer available for purchase. Here are the ingredients to make the chocolate cake mix from scratch (it works beautifully in these cookies!): 1 cup (112 g) almond flour, 1 cup (175 g) coconut sugar (sifted if clumpy), 1/2 cup (80 g) potato starch (NOT potato flour), 1/3 cup (32 g) cocoa powder (sifted if clumpy), 1/4 cup (30 g) tapioca starch, 3 Tbsp (21 g) flaxseed meal, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp sea salt, 1/4 tsp xanthan gum. The mix also makes an incredible cake (see this recipe)!
*Fresh raspberries are too moist for this recipe. They mostly melt into the cookie dough and become undetectable.
*Nutrition information is a rough estimate.
*Fresh raspberries are too moist for this recipe. They mostly melt into the cookie dough and become undetectable.
*Nutrition information is a rough estimate.
Nutrition (1 of 18 servings)
Serving: 1 cookie Calories: 170 Carbohydrates: 21.3 g Protein: 2.4 g Fat: 9.5 g Saturated Fat: 4.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 177 mg Potassium: 140 mg Fiber: 2.1 g Sugar: 12.9 g Vitamin A: 0 IU Vitamin C: 1 mg Calcium: 36 mg Iron: 1.5 mg