Gluten Free Chocolate Cake Mix Cookies Food

GLUTEN-FREE CHOCOLATE CAKE COOKIES

Steps:

• In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 300° until set, 10-14 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar.

GLUTEN FREE CHOCOLATE CAKE MIX COOKIES

Steps:

• Preheat oven to 350 F. Line cookie sheets with parchment paper. Set aside.
• In a large bowl, add the cake mix, vegetable oil and eggs. Mix until thoroughly combined.
• If using the mini M&M's, fold them into the batter.
• Using a cookie scoop, portion the batter onto the prepared sheets.
• If opting for Rolo's, take one Rolo candy and wrap one Tablespoon of dough around the candy.
• Flatten each cookie slightly with a plastic spatula or bottom of a glass.
• Bake for 9 - 12 minutes depending on size.
• Let cool on a wire rack for at least 5 minutes, then remove from pan to finish cooling.
• Dust with powdered sugar.

GLUTEN-FREE QUICK MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
• Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

CAKE MIX FUDGE CRINKLE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.