These gluten-free funfetti cookies are perfect for a party! A cross between the perfect chocolate chip cookie and a sprinkle filled cake, these cookies are the ultimate treat for a celebration.
These Gluten-Free Funfetti Cookies are the ultimate celebration treat! Packed with chocolate chips, sprinkles, and the secret ingredient of gluten-free cake mix, these cookies are the best of both desserts!
Also known as "cake mix cookies" or "cake batter cookies", this recipe replaces some of the flour and sugar with a gluten-free yellow cake mix. You know how cake batter is just irresistible while baking a cake? These cookies take that iconic flavour and turn it into a handheld cookie!
This recipe is adapted from Sally's Baking Addiction. I don't know how many times I made her cake mix cookies, pre gluten-free. I even made them to bring to school for a project! I just loved them! With a few tweaks and my own spin on it, we now have a dedicated gluten-free funfetti cookie recipe. Keep reading to learn how to make them!
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Why You'll Love This Recipe
- One bowl. The easiest type of cookies!
- Quick chill time. Just 30 minutes in the fridge allows the ingredients to absorb and create a wonderfully soft cookie.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free.
- Easy ingredient swaps. Use what you have on hand to make these cookies your own.
What is Funfetti?
Funfetti is a classic American cake flavour, also known as "confetti cake" or "birthday cake". Most notably known for its colourful sprinkles throughout the cake, funfetti is generally a buttery white cake with a strong vanilla flavour. These funfetti cookies take the classic cake flavour and put it into a handheld cookie. Butter, vanilla, sprinkles, and even cake mix are all ingredients in these delicious celebration cookies. Best of all is they're gluten-free!
Ingredients
Here is everything you'll need to make these gluten-free funfetti cookies:
Softened salted butter: If using unsalted butter, add an extra ⅛ teaspoon salt to the dough. To make these cookies dairy-free, use a plant based butter brick or equal amount of softened coconut oil. For a less coconutty taste, use refined coconut oil, not virgin coconut oil.
White and brown sugars: Using both types of sugars in a cookie helps to achieve the desirable crisp edge with a soft and chewy centre. But in a pinch, use what you have.
Egg: The egg is very important in binding these cookies. Note that I have not tried this version, but if you wish to make these cookies vegan, you could try substituting with your favourite egg replacer.
Vanilla Extract: A funfetti cake is characterized by its bright sprinkles and strong vanilla flavour. Pure or artificial vanilla extract will work.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
Gluten-free yellow or vanilla cake mix: Some cake mix not only bring in the funfetti flavour, but it replaces some of the flour and sugar required in these cookies. Use your favourite brand of cake mix. And remember—you only need the recommended amount... do not use the entire box!
Chocolate chips: Use your favourite kinds: semisweet, milk, dark, mini size, etc.! Here I used semisweet and white chocolate chips.
Sprinkles: I recommend long sprinkles over circular nonpareils, as I find they spread less colour in the dough.
Substitutions
There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- No butter? Use a dairy-free butter or coconut oil.
- No egg? I have not tested egg replacements, but from my research 3 tablespoons dairy-free milk, a flax egg, or a packaged egg replacer should work.
- No cake mix? If you don't have a gluten-free vanilla cake mix, then I recommend increasing the sugars to ½ cup each, and increase the flour to about 1 ⅔ cups total, adding more if the dough is soft.
- Add nuts. Chopped walnuts, pecans, or almonds would be a great addition to the flavours in this recipe. Reduce the quantity of chocolate chips slightly to make room for the nuts in the dough.
- Change the chocolate. Use your favourite chocolate chips or chunks. Dark, semisweet, milk or white chocolate are all great in these cookies!
- Add an extract. Make it flavoured with almond or caramel extracts. Start with about ¼ tsp.
- Turn them into ice cream sandwiches! These cookies would work fabulously for some gluten-free ice cream sandwiches. Place a large scoop of your favourite ice cream in between 2 cookies and enjoy a refreshing treat!
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free funfetti cookies.
(1) Preheat the oven to 350ºF. Use a whisk or stand mixer to beat the softened butter and both sugars together until fluffy. Whisk in the egg and vanilla extract.
(2) Place the gluten-free flour, gluten-free cake mix, baking soda, baking powder, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
(3) Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips, white chocolate chips, and sprinkles.
(4) Use a 1-tablespoon cookie scoop to form the dough into about 25 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet and refrigerate for 30-60 minutes.
(5) Bake for 12-14 minutes for a softer cookie, or 14-16 minutes for a crispier cookie. The edges will be lightly colored and the centers still a little soft.
(6) For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Storage & Freezing
Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
Freezing Cookie Dough: Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. Bake at 350ºF for 12-16 minutes until the edges are golden and the middle is slightly soft.
Freezing Baked Cookies: Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- No gluten-free cake mix? Don't fret. If you don't have a gluten-free vanilla cake mix, then I recommend increasing the sugars to ½ cup each, and increase the flour to about 1 ⅔ cups total, adding more if the dough is soft.
- The dough should be quite thick and sticky. Use a 1 tablespoon scoop for even cookies.
- Press some extra chocolate chips on top of the cookie dough balls before chilling. This ensures the chocolate chips are visible and melty!
- Don't be tempted to over-bake. Once the edges look lightly set and the middle is still slightly raw, remove them from the oven. They will continue cooking on the baking sheet.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which would lead to the cookies overspread with a strange texture. I do not recommend it for this recipe.
If you don't have a gluten-free vanilla cake mix, then I recommend increasing the sugars to ½ cup each, and increase the flour to about 1 ⅔ cups total, adding more if the dough is soft.
Yes! Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months.
To Bake: Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft.
These gluten-free funfetti cake mix cookies are the ultimate celebration treat! They're chewy and chocolatey—the perfect mix between a chocolate chip cookie and a funfetti cake. No one will even question that these cookies are allergy-friendly. The perfect cookie for every celebration!
More Gluten-Free Cookies:
- Grandma's Gluten-Free Shortbread Cookies
- White Chocolate Macadamia Nut Cookies
- Inside Out Chocolate Chip Cookies
- Peanut Butter Cup Cookies
Related Recipes
Have you made these gluten-free funfetti cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Funfetti Cookies
Ingredients
- ½ cup salted butter, softened add ⅛ teaspoon salt if using unsalted
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour with xanthan gum I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood
- 1½ cup gluten-free vanilla cake mix or yellow cake mix
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- ½ cup rainbow sprinkles I recommend long sprinkles over circular nonpareils, I find they spread less colour in the dough.
Instructions
- Preheat the oven to 350ºF. Use a whisk or stand mixer to beat the softened butter and both sugars together until fluffy. Whisk in the egg and vanilla extract.
- Place the gluten-free flour, gluten-free cake mix, baking soda, baking powder, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
- Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips, white chocolate chips, and sprinkles. Use a 1-tablespoon cookie scoop to form the dough into about 25 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet and refrigerate for 30-60 minutes.
- Bake for 12-14 minutes for a softer cookie, or 14-16 minutes for a crispier cookie. The edges will be lightly coloured and the centres still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
- Freezing Cookie Dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months.
- Bake at 350ºF for 12-16 minutes until the edges are golden and the middle is slightly soft.
- Freezing Baked Cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
- No gluten-free cake mix? Don't fret. If you don't have a gluten-free vanilla cake mix, then I recommend increasing the sugars to ½ cup each, and increase the flour to about 1 ⅔ cups total, adding more if the dough is soft.
- Dairy-free? Use an equal amount of dairy-free butter or coconut oil in place of butter.
Angie says
Did you use a gluten-free vanilla cake mix that had xanthan gum in it?
Olivia Parsons says
Yes! Most of them should have it in.