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I know I said I was going to take a break from gooey butter cake for a while but hear me out. These are gooey butter cookies so they don’t count. Well, they’re basically really moist buttery mini cakes without layers served in the shape of cookies but they are definitely not gooey butter cake equivalent!
Besides, it’s been five months since I’ve experimented with gooey butter cakes so I’ve taken enough of a break. My body has fully detoxed from all the creamy, gooey, flaky, buttery sugar bombs and I’m all set for more!
Forgive me, I know nothing about detoxes.
Other gooey butter cake recipes I’ve made include original gooey butter cake, chocolate Sunbutter, and pumpkin pie. Like everything on this site, they’re all dairy free and gluten free. You can see all my gooey butter recipes here.
So, I’m pretty disappointed because some of my go-to “gluten free” baking mixes (Betty Crocker brand) may not be celiac safe anymore. I emailed somebody from the company two months ago but never got a response so I recently followed up and am waiting to hear back.
I first noticed the brownie mix (seriously the best brownie mix) was reformulated and now contained milk ingredients which I’m allergic to. The only warning was in super unnoticeable text on the front that stated “now contains a milk ingredient” and I really hope the consumers who needed the warning actually noticed it! It’s unfortunate that they thought they had to use a top 8 allergen to “improve” their recipe (which was delicious to begin with!) Also there’s a huge overlap of people who can’t eat gluten and who can’t eat dairy so I personally wish more gluten free products were dairy free so more people could enjoy them. But that’s beside the point I’m trying to make here…
When I noticed the addition of the top 8 allergen in one gluten free product, I figured I’d better be extra cautious with their other gluten free products and do a thorough scan of the packaging in case there were other changes I should be aware of. Here’s what I found – The packaging used to say “proud sponsor of the celiac disease foundation”. It no longer says that. It also used to say “made in a gluten-free processing facility”. It no longer says that either. I was able to verify that it used to say those things by looking at the old product images on Amazon.
The packaging also didn’t say anything about being made in a shared facility with wheat but that statement is entirely voluntary.
So are the products still safe for celiacs? Are they still made in a dedicated GF facility? I have no idea but I’ll let you guys know if I ever find out. By the way, I’m by no means trying to bash Betty Crocker. Like I said, I don’t yet know if the products are unsafe. I just feel really uneasy about them and wanted to give you guys a heads up because if they are unsafe, it’s not apparent at all.
As for this recipe, I was going to use the Betty Crocker yellow cake mix but I went with the Bob’s Red Mill vanilla yellow cake mix to be safe. It was perfect for this recipe and has a better vanilla flavor than if I were to use regular yellow cake mix and add vanilla extract. It’s the same mix I used for my son’s birthday cake and it is so good!
By the way, if you guys need a replacement to-die-for dairy free brownie mix, I’ve been using the Glutino mix. Beat the eggs real well for an extra flaky top!
Gooey butter cake in the form of cookies. These gooey butter cookies use all dairy free and gluten free ingredients but taste just as good as the original.
- 8 oz dairy free Daiya plain cream cheeze style spread
- 1/2 C dairy free butter, softened (I used Earth Balance soy free sticks)
- 1 egg
- 1/4 tsp vanilla extract (omit if using Bob’s Red Mill brand of cake mix)
- 19 oz gluten free, dairy free yellow cake mix, unprepared (I used Bob’s Red Mill)
- 1/4 C powdered sugar
- Preheat oven to 350ºF.
- Cream together the cream cheese with the butter then stir in the egg and vanilla extract. Gradually add the cake mix a little at a time and stir until combined.
- Roll a piece of dough between your hands to a ball about an inch in diameter. (A little powdered sugar on your hands will help prevent sticking or use a small cookie scoop). Drop it into a bowl of powdered sugar to coat and place them on an uncreased cookie sheet. Repeat with the remainder of the dough and allow about an inch between each cookie. You should end up with approximately two dozen.
- Bake for 10 minutes. Unless all your cookies fit on one cookie sheet, you’ll need to do two batches. (If you use two racks in your oven, they will bake unevenly.)
- Allow the baked cookies to cool on the cookie sheet for about two minutes then move them to a cooling rack to finish cooling and immediately dust with more powdered sugar, if desired. Alternatively, you can dip them in extra powdered sugar once cooled or leave them as is.
Don’t need gluten free or dairy free? The dairy free cream cheese, dairy free butter, and the gluten free cake mix can all be swapped 1:1 for their traditional counterparts!