Let me introduce you to one of my favorite quick and easy shortcut recipes: dairy free cake mix cookies. These chocolate cookies are chewy and delicious. Plus: Three ingredients. A few minutes to prep. About 10 minutes to bake. No expensive substitutes to make it dairy free. Does anything sound better?!
Ingredients & Instructions
You only need three simple ingredients for this recipe:
- Chocolate Cake Mix – Some are dairy free and some are not. Be sure to double check labels, as manufacturer formulations can change over time (in fact, the brand that I originally used for this recipe changed to include dairy, so I had to swap for another recently). At the time of publish, I used Duncan Hines Chocolate Cake Mix which was dairy free.
- Eggs: Eggs help bind the dough.
- Oil: Neutral oil like vegetable oil works best here. It keeps the cookies tender and rich. You can use another oil if you prefer, though.
That’s it! Once you’ve got the three ingredients, mix ‘em together, portion onto a baking sheet, bake, and enjoy!
Recipe Tips and Modifications
Storage: Store leftover cookies in an airtight container or ziptop bag at room temperature for up to 4 days. For longer storage, freeze. Defrost at room temperature when ready to enjoy.
Cake Mix Size: As shrinkflation hits, some cake mixes are going from 15.25 ounces to 13.25 ounces. I recommend sticking with a 15.25 ounce box for optimal proportions. However, if you only have a smaller cake mix box on hand, just add slightly less oil to account for the smaller proportions (about 1 ½ tablespoons less).
Flavor Varieties: You can make this recipe with most flavors of cake mix. Confetti cake mix is another favorite of ours! Experiment with whatever you enjoy.
Allergens in This Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free. Assuming you are using a safe cake mix, it should also be nut free.
This recipe does contain wheat (in the cake mix), eggs (in the egg), and has soy oil (which is not required to be labeled as an allergen since it’s highly refined, but noting it here for those who still avoid it for their allergies). I do not recommend substituting the eggs in this recipe. You can make this soy-free by choosing another oil (like avocado oil) and double checking that your cake mix does not contain soy. I have not tested making this wheat/gluten free, but you could try by using a wheat/gluten free cake mix.
More 3 Ingredient Dairy-Free Desserts
If you love simple recipes like this, here are some other easy three ingredient desserts:
- 3 Ingredient lemon bars
- Dairy free cake batter dip
- 3 Ingredient almond flour cookies
- Super simple pumpkin muffins
- Dairy free pineapple nice cream
- 3 Ingredient cereal treats
Let me know how you like this simple cake mix cookie recipe – leave a comment or rating below!
Dairy Free Chocolate Cake Mix Cookies
Ingredients
- 2 large eggs
- 15.25 ounce box chocolate cake mix (double check to ensure dairy free)
- ½ cup vegetable oil (or any neutral oil)
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, whisk the two eggs. Add the cake mix and oil, and stir until well combined.
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Using a 1 ½ tablespoon cookie scoop (or a heaping spoonful), portion out the dough onto the parchment-lined baking sheets. Bake at 350 degrees F for 10-12 minutes, or until cookies are cooked through and no longer look moist on top. Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 141 calories, 7 g fat, 1 g saturated fat, 250 mg sodium, 17 g carbohydrate, 0.5 g fiber, 8.5 g sugar, 1.5 g protein, Vitamin D: 3%, Calcium: 3%, Iron: 6%, Potassium: 2%
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