These gluten free, dairy free gooey butter cookies will hands down be the easiest, most delicious cookies you will ever make. These soft chewy cookies are so unique and have so much flavor. I’ve made them so many times and have had rave reviews each and every time.

I’ll be honest, this cookie evolved from an in depth Pinterest search last Christmas for gooey butter cake. I wanted to see if I could make a gooey butter cake gluten and dairy free. I found a recipe that I thought looked easy, but when I tried it, I wasn’t really impressed. But the truth is, I haven’t had a gooey butter cake in so many years, I don’t even remember what it tastes like.

But when I made these cookies, I loved them so much. I’m not sure if they are the very best “gooey butter” substitute, but I’m going with it for now because they are just that good. The last thing I want is to tell you it’s a gluten free, dairy free gooey butter cookie and then you taste it and are like “um I don’t think so”.

I want you to make these cookies with zero expectations about what you think they are going to taste like and prepare to be delighted.

I’m making this recipe short and sweet because that’s exactly what it is. Here is all you need and have to do.

• Cream 8 oz of cream cheese (I typically use  Tofutti brand) and 1/2 stick of butter (I use Earth Balance) together.
• Add 1 Bob’s Red Mill egg replacer (follow directions on the bag to make it) and 1 tsp orange extract.
• Mix until smooth with mixer.
• Add one box of Betty Crocker gluten free cake mix. Continue to mix. It will look like batter.
• Chill dough at least an hour.
• Scoop 1 inch balls and roll completely covering it in 1/2 cup powder sugar. Bake at 350 for 11-13 minutes.
• Let cool on cookie sheet for 10 minutes then transfer to wire rack.
• When completely cooled dip top of cookie in remaining powder sugar.
• Serve and enjoy!

The cookie sheet you use will sometimes determine how much your cookies will spread. Airbake trays often make cookies spread more. Also, if you are using sprinkles to decorate these cookies, you will omit dipping in powder sugar before and after baking. All you will do is dip the rolled cookies in the sprinkles before baking.

I hope you love these dairy free gooey butter cookies, even if they are not an exact replica. They are a cookie unlike any other. They simply melt in your mouth.

Be sure and check out all the other fun ways I have made these cookies using sprinkles over in my Stay Gluten Free Community (it’s FREE to join, click here). I’s also love to hear what you think of them.

Until next time!