I am fairly new to gluten free cooking. I have only been gluten free for about five months. I have had a lot of disasters when it comes to baking. Everything is so different when you are dealing with gluten free flours.
This has been hard on my family. I used to bake all the time. I would make cookies, muffins, cakes, etc. Since going gluten free, I have really reduced the amount that I bake. It is just not the same gluten free. Not only is it frustrating to have disasters, it is much more expensive to bake using gluten free flours.
However, I have had great success using Betty Crocker’s gluten free cake mixes. I will be honest, I am not normally a big fan of cake mixes. I rarely used them before going gluten free. However, since going gluten free, I have been using them quite often. Yes, they are a bit expensive, but I have found the to be a no fail way to get good gluten free desserts.
I will admit though that I have not used them to make a regular cake yet. So, I don’t know how they work or taste for that. What I have been doing is taking the cake mix, doctoring it up, and using it in different ways.
I did this with one of my favorite peach desserts. I easily adapted a recipe that my mom has been making for years and made it gluten free.
Today’s recipe is another one that I adapted to be gluten free, by just using a gluten free cake mix. My family loved a sandwich cookie recipe that came from a friend of mine. I was sure I could easily adapt this to be gluten free.
I just replaced the regular cake mixes with gluten free cake mixes and it worked perfectly. My family loved these. My husband did not even know they were gluten free until I told him.
I am so glad I have found a few easy and no fail gluten free recipes like this.
Do any of you that cook gluten free use the gluten free cake mixes? What do you think of them? Do you use them often?
Gluten Free Sandwich Cookies
A delicious make at home gluten free cookie.
Ingredients
- 2 chocolate gluten free cakes mixes
- 4 eggs, lightly beaten
- 2/3 cup vegetable oil
Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3 to 4 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, beat cake mixes, eggs and oil (batter will be very stiff).
- Roll into 1-in. balls. (I used a small cookie scoop/melon baller so they were all uniform)
- Place on ungreased baking sheets and flatten slightly.
- Bake at 350° for 8-10 minutes or until a slight indentation remains when lightly touched. Do not over cook. You want these to be chewy not hard. Cool.
- In another bowl, beat cream cheese and butter. Add sugar and vanilla and mix until smooth.
- Spread on bottom of half of the cookies.
- Top with remaining cookies.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 59mgCarbohydrates: 57gFiber: 0gSugar: 55gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Hi Lynn,
I have been gluten free for the past few years. When I first started I was very intimidated by the various mixes and I tried quite few cake mixes before I finally settled on one that I will use but modify. That cake mix is by Pamela’s Products. Then I found a gluten free cake recipe that I made for my son’s 6 th birthday this past January and not one knew it was gluten free. My first choice is to prepare my own cake mixes and my backup is Pamela’s Product.
I love the cookie recipe you posted. It is very creative. I never thought to use the cake mixes to make cookies. I just started making a few cookies but now my son is into sandwich cookies so it’s nice to come across ideas such as yours. I would much rather keep things simple and easy.
Best of luck to you on your gluten free journey. There are lots of people going the gluten free route so keep posting your recipes and ideas.
Sandra
.-= Sandra´s last blog ..Wheat’s Role in Your Child’s Eczema Outbreaks =-.
Thanks for the great recipe. I was wondering if these cookies would freeze well. Have you ever tried that? I wanted to make them for my mother but with the distance and timing I would need to freeze them. Thanks for your great site. I appreciate you!
I have never frozen them, but I think it would work fine. I hope you enjoy them!