Sunday, July 24, 2011

Gluten Free, Dairy Free Cookie Muffins and Cookie Brownies

     My daughter came home on Sunday, talking about how her teacher shared cookie muffins as a snack that day.  My eyes lit up.  I questioned her more about these cookies.
     I love cookies.  If I have a choice between a slice of pie or a cookie, the cookie wins hands down.  If it is between a slice of cake or a cookie, well... I would have to take them both.  The idea of a cookie muffin was sublime.  I don't know where I have been, that I had never heard of these.  I Googled it and there it was, the beloved cookie muffin.
     They seemed simple enough.  You use a cake mix and prepared cookie dough, and voila---cookie muffin.  To make them gluten free wasn't much harder, just use gluten free baking mixes.  I got carried away and made one with cookie dough and brownies.


  • GF cake mix or GF brownie mix
  • Your favorite chocolate chip cookie dough 
  1. Make your favorite chocolate chip cookie dough.  
  2. Pinch off dough and roll into 1/2 inch balls.  (I got carried away on the size of a few of my balls when I made the cookie brownie muffins )
  3. Freeze the dough balls until completely frozen, about 2 hours.
  4. Preheat your oven to 350 degrees.
  5. Make your cake or brownie mix according to the package.
  6. Spoon batter into muffin tins until about 2/3 full, press a frozen cookie dough ball into the center.
  7. Top muffins with a little more batter to cover the cookie dough.
  8. Bake until the cake or brownie portion is cooked.  Test with a toothpick and bake until it comes out clean, about 15-20 minutes depending on your cake or brownie mix.  Don't test in the center of cookie dough.  The cookie dough should be slightly undercooked to remain doughy.  If you overcook them, the center will become hard. 
  9. Let cool and frost if desired.
Cook's notes: 
  • I used Betty Crocker's Gluten Free Yellow Cake Mix.  I tweak the ingredients to make it egg free by using Ener-G Egg Replacer (2 Ener-G eggs made according to package) + 1/4 cup of canned pumpkin. This does change the color of the cake mix to a pale orange.  I also use shortening as a butter substitute.
  • For the cookie dough I used  Cybele Pascal's Chocolate Chunk Cookie Bars Recipe .
  • I used Cherrybrook Kitchen Fudge Brownie Mix because it is already egg free, dairy free, and gluten free.  I like to substitute out the 2 tsp oil with canned pumpkin to have cake like brownies instead of fudgey brownies.  
  • When I made the chocolate chip cookie dough, I had left overs.  Placed them in the freezer for future use. 

Betty Crocker GF Yellow Cake Mix With Cookie Dough

Cherrybrook Kitchen Brownie Mix with Cookie Dough

Ooey gooey goodness!

No comments:

Post a Comment