EASY Cake Mix Chocolate Chip Cookies

gluten, grain and dairy free!

I loved revisiting the creation of the Real Deal Chocolate Chip Cookies recipe from my very first cookbook Against All Grain to reimagine it using the grain-free vanilla cake mix from Make It Easy. It brought back so many memories—of the late nights testing batches in my tiny kitchen, the joy of watching Asher and Ryan sneak dough off the mixer paddle, and the overwhelming feeling of gratitude when I realized just how many of you were baking these cookies in your own homes. It’s also the recipe I painstakingly taught myself food photography on.

This particular cookie recipe holds a special place in my heart. Out of the thousands I’ve developed over the years, this one might just be my favorite—not only because it’s simple and delicious, but because it was the recipe that opened the door for so many of you to find my page, my books, and our community.

I know a lot of you have been loving the grain-free cake mix from Make It Easy (or using a boxed mix for even more ease!), so I decided to take that beloved original and play around with the ingredients to create a streamlined version. We loved both versions (the almond flour mix and the cassava-based nut-free version), but my kids said they slightly preferred the batches with the nut-free mix. I think it’s because it made them a bit different than the original! The chocolate mix works too!

These cookies now come together in just minutes and are even more foolproof—perfect for when that craving hits and you want something warm, nostalgic, and just sweet enough to hit the spot.

Whether you’ve made them a dozen times before or this is your first batch, I hope they bring comfort, joy, and maybe even a little trip down memory lane for those of you who’ve been with me from the beginning.

Enjoy!

Danielle

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Cake Mix Chocolate Chip Cookies

Makes 20 cookies

Cake Mix Chocolate Chip Cookies

654KB ∙ PDF file

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TOOLS

• Food processor (or just a bowl and wooden spoon)

• Baking Sheet

• Parchment paper

INGREDIENTS

• 2 eggs

• ½ cup sustainable palm shortening

• ⅔ cup coconut palm sugar

• ½ cup maple sugar

• 2 ¼ cup Grain-Free Cake Mix

• ¼ cup non dairy milk

• 2 teaspoons vanilla extract

• 1 cup chopped dark chocolate

METHOD

Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone liners.

In a food processor (or stand mixer if you don’t have a food processor), cream the shortening, coconut sugar, and maple sugar for 1 minute until light and fluffy. Add the egg and process again until well combined. Add the cake mix, non-dairy milk, and vanilla extract. Process for 30 to 45 seconds, stopping to scrape down the sides as needed.

Remove the blade or beater and use a rubber spatula to stir in the chopped chocolate by hand.

Form twenty golf ball–sized balls of dough and place them evenly spaced on the prepared baking sheets. Gently press down on each ball to flatten slightly—the cookies will spread a bit.

Bake one sheet at a time for 12 to 14 minutes, rotating halfway through, until the edges are golden brown. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

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SUBSTITUTIONS

Cake Mix → store-bought mixes such as Simple Mills, Bob’s Redmill, King Arthur, or Thrive Market

Sustainable Palm Shortening → Substitute with ghee, room-temperature coconut oil, or unsalted butter (if tolerated).

Maple Sugar → Swap for additional coconut sugar or date sugar.

Coconut Palm Sugar → Substitute with maple sugar, date sugar, or light brown sugar.

Non-Dairy Milk → Almond, cashew, oat, or coconut milk all work well. If tolerated, regular milk or kefir may be used.

Dark Chocolate → Use chocolate chips, cacao nibs, chopped nuts, shredded coconut, or dried fruit for variation.

MAKE IT AHEAD

Store cooled cookies in an airtight container at room temperature for up to 5 days or in the fridge for 14 days. To freeze, lay them flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 6 months.

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