The BEST Chocolate Cake Mix Cookies

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Placing a gluten-free chocolate cake mix cookie onto a stack of more cookies

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.

Pouring chocolate cake mix into the wet ingredients

Stir in the cake mix and you’ve got COOKIE DOUGH.

Using a spatula to mix together the wet and dry ingredients

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!

Adding frozen raspberries and chopped chocolate to the cookie batter

All that’s left is to scoop, bake, and it’s cookie time!

Scooping chocolate cake mix cookie batter onto a baking sheet

We can’t WAIT for you to try these chocolate cake mix cookies! They’re:

Super chocolaty
Crispy on the outside
Chewy on the inside
Perfectly sweet

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

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!

Picking up a gluten-free chocolate raspberry cookie from a baking sheet

The Best Chocolate Cake Mix Cookies

EASY, 6-ingredient chocolate raspberry cookies made with chocolate cake mix! Vegan, gluten-free, and grain-free. Just 1 bowl and 30 minutes required.
Author Minimalist Baker
Hand holding a raspberry chocolate cake mix cookie
5 from 2 votes
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 18 (Cookies)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  • 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.



*This recipe was originally developed using our chocolate cake mix, which is no longer available for purchase. Here are the ingredients to make the chocolate cake mix from scratch (it works beautifully in these cookies!): 1 cup (112 g) almond flour, 1 cup (175 g) coconut sugar (sifted if clumpy), 1/2 cup (80 g) potato starch (NOT potato flour), 1/3 cup (32 g) cocoa powder (sifted if clumpy), 1/4 cup (30 g) tapioca starch, 3 Tbsp (21 g) flaxseed meal, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp sea salt, 1/4 tsp xanthan gum. The mix also makes an incredible cake (see this recipe)!
*Fresh raspberries are too moist for this recipe. They mostly melt into the cookie dough and become undetectable.
*Nutrition information is a rough estimate.

Nutrition (1 of 18 servings)

Serving: 1 cookie Calories: 170 Carbohydrates: 21.3 g Protein: 2.4 g Fat: 9.5 g Saturated Fat: 4.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 177 mg Potassium: 140 mg Fiber: 2.1 g Sugar: 12.9 g Vitamin A: 0 IU Vitamin C: 1 mg Calcium: 36 mg Iron: 1.5 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, possibly! Maybe try a combo of nut butter (for more crisp) + applesauce (for more tender). Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  1. 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.

  2. 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

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!