Go Back
–+ servings
Gluten Free Funfetti Cookies | Can't Stay Out of the Kitchen | these marvelous #cookies use only 5 ingredients! They are terrific for #Christmas cookie exchanges, #holiday parties, birthdays or anytime you want to make a #glutenfree #dessert for friends or family.

Gluten Free Funfetti Cookies

Teresa Ambra
These delectable cookies use only 5 ingredients! They're perfect for holiday baking, Christmas cookie exchanges and even birthdays. Wow your gluten free friends and family with these scrumptious treats.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 20
Calories 255 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 17 oz. box Pillsbury gluten free funfetti cake mix
  • 1/3 to 1/2 cup canola oil (depending on how large your eggs are; use 1/3 cup if your eggs seem extra large)
  • 2 large eggs
  • 1/2 cup funfetti sprinkles (not non-pareils)
  • 16 oz. can rainbow chip frosting or funfetti frosting (make sure it's gluten free)
  • 1/4 cup funfetti sprinkles for tops of cookies

Instructions
 

  • Preheat oven to 350°.
  • In a large mixing bowl, mix the cake mix and eggs.
  • Add just enough oil to moisten the batter.
  • Stir in funfetti sprinkles with a wooden spoon to combine.
  • Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  • Bake for 13-15 minutes or until edges are light brown.
  • Rotate cookies on racks every six to eight minutes while baking; cool completely.
  • Spread frosting on top of cookies, as desired.
  • Sprinkle with additional sprinkles, if desired.

Notes

NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated the racks every eight minutes.
 
NOTE: If you use nonpareils rather than jimmies the color bleeds into the cookie dough and you will have a lavender-colored cookie instead.
 
NOTE: My eggs seemed extra large or jumbo rather than regular sized large eggs. You have to adjust the oil accordingly. If your mixture is dry, add more oil. Otherwise, add just enough oil to mix the dough.
 
NOTE: When making a single batch of the cookies I used ½ cup oil. When making eight batches I decreased the oil to only 1/3 cup per batch.
 
NOTE: Working with gluten free flour is an adventure. I found that I needed to really squeeze the dough into my hands to get the crumbs to adhere together before rolling the mixture into balls. Otherwise, sometimes once I started rolling, the dough would crumble apart in my hands.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 255kcalCarbohydrates: 42gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 19mgSodium: 212mgPotassium: 15mgSugar: 32gVitamin A: 27IUCalcium: 3mgIron: 0.1mg
Keyword cookie, dessert, funfetti, gluten free, gluten free dessert
Tried this recipe?Let us know how it was!