Need cookies, like now? Introducing cookies that come together fast: 6-ingredient chocolate raspberry cookies made in 1 bowl in 30 minutes. The secret? Chocolate cake mix!
Not only are these cookies so EASY to make, but they taste INCREDIBLE — decadent, chewy, perfectly sweet, and bursting with bright raspberries and melty chocolate chips. Plus, they’re vegan, gluten-free, and grain-free. Need we say more? Let’s get baking!
These EASY, chocolaty cookies begin with the wet ingredients: vegan butter, dairy-free milk, and vanilla extract. Melted vegan butter gives them chewy centers, crispy edges, and a neutral flavor (sorry coconut oil, you didn’t make the cut this time)!
Then it’s time for the chocolate cake mix. We originally created this recipe with a mix available for purchase, but it’s no longer available. But we have good news! You can make it from scratch using the ingredients in the recipe notes. It’s vegan, gluten-free, and refined sugar-free, but unbelievably good.
Stir in the cake mix and you’ve got COOKIE DOUGH.
Lastly, it’s time for the mix-ins: frozen raspberries, chocolate chips or chunks, and an optional pinch of sea salt. Not into fruit + chocolate? We forgive you. Grab your favorite cookie ingredients and let your creativity shine!
All that’s left is to scoop, bake, and it’s cookie time!
We can’t WAIT for you to try these chocolate cake mix cookies! They’re:
Super chocolaty
Decadent
Crispy on the outside
Chewy on the inside
Perfectly sweet
& INCREDIBLE!
They’re the perfect treat for Valentine’s Day, urgent cookie needs, chocolate cravings, and beyond! Grab a glass of dairy-free milk and let’s have a cookie party!
More Gluten-Free Chocolate Desserts
- Fudgy Sweet Potato Brownies (V/GF)
- Easy Baked Chocolate Donuts (Vegan + GF)
- 1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
- Vegan Whoopie Pies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
The Best Chocolate Cake Mix Cookies
Ingredients
- 1/3 cup melted vegan butter (we like Miyoko’s)
- 1/4 cup dairy-free milk (plain, unsweetened // we used almond milk)
- 2 tsp vanilla extract
- 1 (15.5 oz) package vegan + gluten-free chocolate cake mix (see notes*)
- 3/4 cup frozen raspberries*
- 3/4 cup dairy-free semi-sweet chocolate chips or chunks (we like Enjoy Life)
- 1 healthy pinch sea salt (optional)
Instructions
- Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- To a medium mixing bowl, add melted vegan butter, dairy-free milk, and vanilla extract and whisk well. Next, add the chocolate cake mix (if making from scratch, whisk the chocolate cake mix ingredients together in a separate bowl before adding to the wet ingredients). Use a rubber spatula to fully combine. Finally, fold in the frozen raspberries and chocolate chips, being careful not to break up the raspberries too much.
- Use a cookie scoop (we like this one) to scoop out 1 ½ Tbsp-sized mounds. Place the cookie dough 2 inches apart on the baking sheets. Repeat until all cookies are scooped out.
- Bake for 16-18 minutes until they’ve doubled in size and the edges appear dry. Optionally, sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or cooled.
- Store in an airtight container at room temperature for up to 3-4 days. To freeze the dough, we recommend scooping out the cookies, placing them on the parchment-lined baking sheet, and freezing. Once frozen, you can remove them from the baking sheet and transfer to an airtight container. Bake the cookies straight from frozen — they may need an extra 1-2 minutes in the oven.
Video
Notes
*Fresh raspberries are too moist for this recipe. They mostly melt into the cookie dough and become undetectable.
*Nutrition information is a rough estimate.
Jude says
Should we use unsalted or regular vegan butter?
We used salted, but either is fine!
Jude says
Thanks!
Rachael says
I made these with a vegan Betty Crocker cake mix. Inside of chocolate chips I put a square of vegan chocolate into the centre of each cookie. Me and my colleagues devoured them all at speed. Am making them again soon! Normally I end up somehow overcooking cookies and they end up like sad pancakes. These came out amazingly!!
We’re so glad you and your colleagues enjoyed them, Rachael! Thank you for sharing! xo
ujwal meka says
Can these be oil-fee/
Hmm, possibly! Maybe try a combo of nut butter (for more crisp) + applesauce (for more tender). Let us know how it goes!
Ana says
Could I make this recipe without xanthan gum and substitute tapioca flour for starch?
Hi Ana, tapioca flour and starch are the same thing, so you’re good there! The xanthan gum helps the texture a little bit, but it’s not essential. Feel free to leave it out!
Marie Danielson says
Where can I buy your cake mix!!!! Please help!
Hi Marie, unfortunately it’s no longer available! However, we did post the recipe for it here.
Marie Danielson says
Thank you! So sad the mixes aren’t available.
Mandie says
I made this recipe with a regular Duncan Hime mix since I didn’t have a MB mix on hand. I also used regular butter. These turned out amazing! Some of the best cookies I’ve had in a long time and I can’t wait to make them again.
Woohoo! Thanks for the great review, Mandie!
Romeo Romeo says
Seems to work with KA gf cake mix. It was grainy though, I think because they use rice flour, but it actually works. I won’t be purchasing gf cake mix again. I just happen to have extra because I bought gf cake mix for a non gluten sensitive friend. I wanted to make birthday cupcakes, that they would eat. It was a fail though because the mix was meant to have eggs in them (I did end up re-making my own gf cupcake mix and the cupcakes were amazing, they never bothered to try them though blah, I think they threw them out, never mentioned them again, I need new friends ;( ) I gave the extras to my spouses co-workers kids and they said it was the best they’ve ever had! Didn’t care if it was gf or vegan. Sorry I’m venting way too much here, baking feelings was a bit hurt 🫣. So anyway I had extra pricey gf cake mix, this was a good recipe to try this with it. I don’t think I’ll make it again as I wouldn’t buy gf cake mix again (as you can see it triggers me :/), I do wonder if this could work with regular cake mix though. Anyway this was a simple and interesting recipe, love the frozen raspberries, I froze the rest of the cookies and I like them even better. Best
Steven says
Don’t you have a recipe that doesn’t require purchasing your Chocolate Cake Mix? I would like to make it with individual ingredients.
Hi Steven! We have a chocolate peppermint cookie recipe here! We’re sure you could leave out the peppermint extract and peppermint pieces to make this recipe from scratch!
Janet says
I recipe was delicious. Used oat milk instead of almond.
Large chocolate chips worked really well too. ❤️
We’re so glad you enjoyed them, Janet! Thank you for sharing! xo
Debbie says
Could this be made with a different cake mix? I don’t have the minimalist baker cake mix on hand, and I want to make these this very second. While I wait for an order to arrive, do you think I could use a cake mix I bought at the store?
Hi Debbie! We haven’t tried this recipe with other cake mixes, but it might work! Let us know how it goes if you try it! xo
Romeo says
Yes. It worked with KA gf cake mix. Although that cake mix I find to be grainy and needing a bit more cocoa powder. But it did seem to eke for me. Best
jeanne says
2 questions……
Could you use frozen strawberries?
Could you use Fresh berries?
Hi Jeanne! Frozen strawberries would work if they were in small enough pieces! We tried this recipe with fresh berries and they disappeared into the batter!
Mary says
I am wondering if there is a substitute for the vegan butter that would work in this recipe?
Hi Mary! We haven’t tried it, but you could try melted coconut oil or maybe avocado oil!