Nut-Free Cake Mix Cookies

This fall we became a tree-nut-free household, and it’s been a bit of an adjustment. I never realized just how many things have possible tree-nut contamination, and we’ve had to cut out a good many products from our weekly menu.  I also found out just how many things have possible peanut contamination since we had to elminate those for a while as well while we tried to find the source of the food allergy (even canned veggies!). Luckily, we’ve also found ways to add back in the foods we love, from breads to sweets. One of our favorite is nut-free cake-mix cookies.


We use boxed cake mix to make these really simple cookies. In our research, Pillsbury and Betty Crocker cake mixes are the two mixes that we trust since they are pretty well known for labeling for cross-contamination or possible cross-contamination. We have to check every box since they label each batch individually, but we’ve had really good luck with these two products. While we’ve had success with these two brands, please be sure to check the labels on the box you plan to purchase, and please use your own judgement if you have a brand you prefer that is nut-free. Also, we check every label, especially on the chocolate chips and white chocolate chips since there are some brands that also have possible cross-contamination.


For these simple cookies, you will need:

  • 1 box of yellow cake mix
  • 1/2 cup of oil
  • 2 eggs
  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup white chocolate chips (optional)


To make the cookies:

Preheat the oven to 350 degrees. Mix together the cake mix, oil, and eggs. Once a wet, soft dough forms, add in the chocolate chips and white chocolate chips. The dough will not be a firm dough like many regular cookie doughs. It is soft and more cakelike than cookie-like.


Using a teaspoon, drop rounded teaspoonfuls onto a cookie sheet. Bake 10 minutes in preheated oven. (Please excuse my old, stained cookie sheet. It is clean, just extremely well-used.)


With these cookies, you will get anywhere from 36 to 48 cookies, depending on how small you make them and how much room your chocolate chips take up.

When you are cooking them, do not think that they will brown up on the top. If you wait for that, you will have rock cookies once they cool. Truly, 10 minutes has worked perfectly for us every time. At the most, I would say 11 minutes. You want a light brown bottom and a pale yellow top.

These are very soft cookies. They are not chewy or crispy. They are meant to be soft, and it actually works out very similar to the “soft” chocolate chip cookies that some of the major brands used to make and probably stil do. I just haven’t bought them any time recently to know.

We absolutely love these cookies. If you’re not a white chocolate chip fan, you can leave them out. You can also substitute butterscotch chips if you have a nut-free type that you can use–for the white chips or for the chocolate ones. For those who aren’t nut-free, you can add nuts in place of the white chocolate chips. It’s a very versatile recipe, and I hope your family loves them as much as mine.

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