These Easy Eggless Cake Mix Cookies are soft, chewy, and made with just a handful of simple pantry ingredients — no eggs needed. Using a foolproof ratio I’ve perfected after 12+ years of egg-free baking, this recipe turns any boxed cake mix into reliable, delicious cookies in under 20 minutes. They solve the “I need dessert now” problem without complicated steps or egg replacers. Simple, allergy-friendly, and perfect for busy families.
Oriana’s Thoughts On The Recipe
These Easy Eggless Cake Mix Cookies are my secret weapon when I need something sweet fast — and I mean fast. With just a box of cake mix and a few simple pantry staples, I can have warm cookies on the table before homework is finished.
After more than a decade of egg-free baking, I’ve learned that simple doesn’t mean settling. I’ve tested and re-tested ratios until they worked every single time — no strange egg replacers, no complicated steps, just ingredients most of us already have at home.
What I love most is how reliable they are. The cookies come out soft and chewy every single time, and no one ever guesses they started with a cake mix. It’s now a staple in our home — especially on busy days when I want something homemade without the stress.
Because everyone deserves dessert, no matter their allergies.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Cake Mix: This is the base of the recipe and provides structure, flavor, and sweetness. Any boxed cake mix works — chocolate, vanilla, strawberry, lemon, funfetti, you name it. Just double-check labels for allergens if needed.
- Vegetable or Canola Oil: Oil keeps these cookies soft and chewy. I prefer a neutral oil so the cake flavor shines.
- Plain Regular Yogurt: This replaces the eggs. It adds moisture and helps bind everything together. Use plain, not sweetened or flavored.
- Vanilla Extract: Enhances the flavor, especially with vanilla or yellow cake mix.
- Sprinkles or Mix-Ins: Chocolate chips, white chocolate chips, chopped cookies, mini M&Ms, or sprinkles all work beautifully.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, simply substitute the yogurt with a dairy-free alternative. There are many brands available these days, so feel free to choose your favorite. I recommend opting for an unsweetened and plain variety. Since we also have a nut allergy in our household, I typically use Silk or Oatly yogurt.
- Gluten-Free: Use a gluten-free cake mix. Many brands have received positive feedback for their taste, texture, and ease of preparation. While I haven’t personally tried making these cookies with a gluten-free mix yet, it’s important to note that different brands may require varying ingredients, making it challenging to provide one-size-fits-all advice. However, I suggest replacing the eggs called for in the mix with yogurt. Use 2 tablespoons (30g) of yogurt for each egg.
- Nut-Free: Most cake mixes are nut-free, but always check labels carefully.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dough
In a medium bowl, stir together the cake mix, oil, yogurt, and vanilla (if using). Mix until everything is fully combined. The dough will be thick — that’s exactly what you want.
Tip: After testing multiple brands, I noticed that cake mixes with cocoa tend to absorb more moisture and can feel slightly dry. If your dough seems crumbly instead of soft and thick, add 1 tablespoon of yogurt and mix again. It should come together easily without being sticky.
Add the Fun Stuff
If you’re using sprinkles or other mix-ins, gently fold them in until evenly distributed.
Scoop & Roll
Scoop about 1 ½ to 2 tablespoons of dough and roll into balls. Place them a couple of inches apart on your lined baking sheet. Press a few extra sprinkles on top if you’d like.
Tip: These cookies do not spread too much. If you prefer a slightly flatter cookie, gently press the dough balls down before baking.
Bake
Bake for 10 – 13 minutes, until the edges look set. The centers may look slightly underdone — don’t worry. That’s the secret to soft cookies.
Cool & Enjoy
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy!
Recipe Tips For Success
➤ Troubleshooting Tips:
- Cookies Didn’t Spread Much: That’s normal for this recipe. These cookies are designed to stay thick and soft. Pro Tip: If you prefer a slightly flatter cookie, gently press the dough balls down before baking.
- Cookies Came Out Dry: They were likely overbaked. Pro Tip: Take them out when the edges are set but the centers still look slightly soft. They will continue setting as they cool.
- Dough Feels Very Thick: That’s completely normal. Pro Tip: Stir until fully combined and smooth — don’t add extra liquid unless it’s crumbly and not holding together.
- Cookies Are Browning Too Fast: Oven may be running hot. Pro Tip: Use an oven thermometer if possible and bake on the center rack.
➤ Extra Tips:
- Don’t overmix — stir just until everything is combined.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Press a few extra mix-ins on top before baking for a bakery-style look.
Easy Flavor Variations
- Chocolate Lover’s Version: Use chocolate cake mix + 3/4 cup chocolate chips.
- Funfetti Birthday: Vanilla or Funfetti cake mix + ¾ cup rainbow sprinkles + ¼ cup white chocolate chips.
- Chocolate Peanut Butter: Chocolate cake mix + ¾ cup peanut butter chips (optional: press mini peanut butter cup on top after baking).
- Strawberries & Cream: Strawberry cake mix + ¾ cup white chocolate chips.
- Lemon White Chocolate: Lemon cake mix + ¾ cup white chocolate chips + 1 teaspoon fresh lemon zest.
- Cookies & Cream: White or vanilla cake mix + ¾ cup crushed Oreos + ¼ cup white chocolate chips.
- Salted Caramel Toffee: Yellow or butter cake mix + ¾ cup toffee bits + flaky sea salt on top before baking.
- Chocolate Chip Walnut: Yellow or chocolate cake mix + ½ cup chocolate chips + ½ cup chopped walnuts.
- Double Chocolate M&M: Chocolate cake mix + ¾ cup M&M’s + ¼ cup mini chocolate chips.
- Classic M&M Cookies: Vanilla or yellow cake mix + ¾ cup M&M’s (reserve a few to press on top before baking for a bakery-style look).
- Holiday Twist: Match sprinkle colors to the season.
Storage and Freezing Instructions
Room Temperature: Store in an airtight container for up to 4 days.
Freezing Baked Cookies: Place cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature.
Freezing Dough: Scoop into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Frequently Asked Questions
More Easy Desserts You Can Make with a Cake Mix!
Recipe Card
Easy Eggless Cake Mix Cookies
These Easy Eggless Cake Mix Cookies are soft, chewy, and made with just a handful of pantry staples. Using a tested egg-free ratio, they transform any boxed cake mix into foolproof cookies in under 20 minutes. Perfect for busy families who need a quick, allergy-friendly dessert without sacrificing texture or flavor.
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 box (15.25 oz / 432 g) cake mix
- 1/3 cup (80 ml) neutral-tasting oil, such vegetable or canola oil
- 1/4 cup (60 g) plain regular yogurt
- 1 teaspoon (5 ml) pure vanilla extract (optional)
- 1/2 cup (95 g) sprinkles of your choice or (optional)
- 3/4 cup mini M&Ms or other mix-ins (optional)
Instructions
- Preheat the oven to 375º F (190º C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine the cake mix, oil, yogurt, and vanilla (if using). Stir until well combined. The dough will be thick — that’s perfectly normal.Note: After testing multiple brands, I noticed that cake mixes with cocoa (chocolate and red velvet) tend to absorb more moisture and can feel slightly dry. If your dough seems crumbly instead of soft and thick, add 1 tablespoon of yogurt and mix again. It should come together easily without being sticky.
- If using sprinkles or other mix-ins, gently fold them into the dough until evenly distributed.
- Scoop 1 1/2 to 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet about 2 inches apart. If desired, press a few extra sprinkles on top for a festive look.Tip: These cookies do not spread too much. If you prefer a slightly flatter cookie, gently press the dough balls down before baking.
- Bake for 10 to 13 minutes, or until the cookies are just set around the edges. Do not overbake. They may look slightly underdone in the center, but they will continue to set as they cool. As soon as the cookies come out of the oven, bang the baking pan on the counter once or twice immediately after removing it from the oven. This helps them settle and flatten slightly while staying soft in the center. Then, place a round cookie cutter or drinking glass slightly larger than the cookie over the top. Gently swirl it in a circular motion to nudge the edges into a perfect circle. Do this while they’re still warm for the best results. You can also add more mix-ins (choco chip, m&ms, etc.) on top to make them look prettier.
- Let the cookies cool on the baking sheet for 3 to 4 minutes, then transfer them to a wire rack to cool completely.
Oriana’s Notes
Cake mix sizes can vary slightly by brand. This recipe works best with a 15 to 16 oz (425 to 455 g) box.
Room Temperature: Store in an airtight container for up to 4 days.
Freezing Baked Cookies: Place cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature.
Freezing Dough: Scoop into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Food Allergy Swaps:
- Dairy-Free: To make this recipe dairy-free, simply substitute the yogurt with a dairy-free alternative. There are many brands available these days, so feel free to choose your favorite. I recommend opting for an unsweetened and plain variety. Since we also have a nut allergy in our household, I typically use Silk or Oatly yogurt.
- Gluten-Free: Use a gluten-free cake mix. Many brands have received positive feedback for their taste, texture, and ease of preparation. While I haven’t personally tried making these cookies with a gluten-free mix yet, it’s important to note that different brands may require varying ingredients, making it challenging to provide one-size-fits-all advice. However, I can suggest that you replace the eggs called for in the mix with yogurt. Use 2 tablespoons (30g) of yogurt for each egg.
- Cookies Didn’t Spread Much: That’s normal for this recipe. These cookies are designed to stay thick and soft. Pro Tip: If you prefer a slightly flatter cookie, gently press the dough balls down before baking.
- Cookies Came Out Dry: They were likely overbaked. Pro Tip: Take them out when the edges are set but the centers still look slightly soft. They will continue setting as they cool.
- Dough Feels Very Thick: That’s completely normal. Pro Tip: Stir until fully combined and smooth — don’t add extra liquid unless it’s crumbly and not holding together.
- Cookies Are Browning Too Fast: Oven may be running hot. Pro Tip: Use an oven thermometer if possible and bake on the center rack.
- Don’t overmix — stir just until everything is combined.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Press a few extra mix-ins on top before baking for a bakery-style look.
- Chocolate Lover’s Version: Use chocolate cake mix + 3/4 cup chocolate chips.
- Funfetti Birthday: Vanilla or Funfetti cake mix + ¾ cup rainbow sprinkles + ¼ cup white chocolate chips.
- Chocolate Peanut Butter: Chocolate cake mix + ¾ cup peanut butter chips (optional: press mini peanut butter cup on top after baking).
- Strawberries & Cream: Strawberry cake mix + ¾ cup white chocolate chips.
- Lemon White Chocolate: Lemon cake mix + ¾ cup white chocolate chips + 1 teaspoon fresh lemon zest.
- Cookies & Cream: White or vanilla cake mix + ¾ cup crushed Oreos + ¼ cup white chocolate chips.
- Salted Caramel Toffee: Yellow or butter cake mix + ¾ cup toffee bits + flaky sea salt on top before baking.
- Chocolate Chip Walnut: Yellow or chocolate cake mix + ½ cup chocolate chips + ½ cup chopped walnuts.
- Double Chocolate M&M: Chocolate cake mix + ¾ cup M&M’s + ¼ cup mini chocolate chips.
- Classic M&M Cookies: Vanilla or yellow cake mix + ¾ cup M&M’s (reserve a few to press on top before baking for a bakery-style look).
- Holiday Twist: Match sprinkle colors to the season.
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
Calories: 248kcalCarbohydrates: 42gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 1mgSodium: 301mgPotassium: 35mgFiber: 0.5gSugar: 24gVitamin A: 5IUVitamin C: 0.03mgCalcium: 101mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Easy recipe to follow and adapt.
I used a Gluten-Free Vanilla cake mix, Coconut oil, Greek Yoghurt, added 1 tsp of Baking Powder and mixed in chopped macadamias and white chocolate chips.
I accidentally left them in the oven a little longer than recommended (ok, I got distracted).. Ooops!
I also made up the icing that was included in the cake packet mix to spread on top of the cookies. They were a huge hit and didn’t last long ‘cos they were too yummy!!.
Oh, and a non-coeliac friend said that they couldn’t tell the difference. Thanks for sharing this yummy recipe 🙂
Tracey, this is the kind of comment that makes my day — I love how you made these completely your own! The GF vanilla cake mix with coconut oil and Greek yogurt, plus macadamias and white chocolate chips, sounds absolutely dreamy, and spreading the packet icing on top is pure genius. (And a little extra time in the oven never hurt a cookie that disappears that fast!) The best part is your non-coeliac friend not being able to tell the difference — that’s exactly the goal. Thanks for sharing your twist, and happy baking!