Gluten free chocolate chip cookies with cake mix

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I have NOT mastered how to cook gluten free from scratch yet and my kids love to bake.  Sure we could easily go to the store and buy cookies (which we do) but my kids love the baking part of things.

These cookies were super easy, my kids had fun and they are delicious.

1 package of Pamela’s Vanilla Cake Mix
2/3 cup of avocado or coconut oil
2 organic grass fed eggs
1 cup of organic chocolate chips

My kids were wanting to bake something today and as I looked in the pantry all I had was Pamela’s Cornbread and Pamela’s Vanilla Cake Mix and the kids both decided they wanted to make something with the cake mix.

I measured everything out for them since they were wanting to watch a little tv because we had been out all day.

Mr. A was able to sit at the table with his big brother and big sister since I had measured everything out so he was very excited.  Miss. K dumped in the Pamela’s Vanilla Cake Mix, the avocado oil and the two eggs.  Mr. H loves his chocolate so we saved the chocolate chips special just for him.

Once the chocolate was in, the kids took turns stirring the mix until everything was blended.

This is the time I remembered to preheat the oven to 350 F.  I always forget this step.

I then put Mr. A down and let Mr. H and Miss. K to play while I used a small ice cream scoop to scoop up the mix and put it onto a baking sheet.   Once the oven was heated I baked the cookies for 8 minutes (or until the bottom is golden brown.) Let them cool for 3 minutes on the baking sheet then smash the balls to a flatter cookie and let cool another 2 minutes on the baking sheet before you take them off.

My kids gobbled these up like little cookie monsters. This was the first time we have made gluten free chocolate chip cookies and they turned out awesome.

Do you and your family like these? Let me know in the comments below.

Gluten free, kid-approved pizza



We have been gluten free for about 4 years now but before we were gluten free Miss. K’s favorite food was bread, especially pizza.  When we first started down the gluten free road it was extremely difficult for her because the bread that was available was so gross and she never liked any of it. Fast forward 4 years later we now have better options.

Miss. K was old enough when we went gluten free to remember what bread tasted like she she is very picky with bread products. I finally have found a bread she loved. But I have yet to find a pizza crust that she likes. And we are not a huge fan of the Udi’s crust that all of these pizza chains have for their gluten free crust.

Mr. H, the husband and I all love the Against All Grain baguette bread while Miss. K does not, she likes the Canyon Bakehouse bread.

Kids love sauce (Tobias and I do not) so add pizza sauce or even pasta sauce to the bread of your choice.

Then add the mozzarella cheese. Then add any toppings that you love, the husband and I just love ham….the kids just want cheese.

Then I put it under the broiler until the cheese turns brown.

We serve with a salad or fruit.

You can use any bread you and your family love.

Fast, no cook, Gluten free, Kid approved, Peanut butter cups

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.

When I was little my Mom and I would make peanut butter bars that, in my opinion, were way better than anything you could find in the store.  My version is more like a cup but that’s only because I love the chocolate surrounding the peanut butter inside.

A side note, if you have peanut allergies this should work with cashew or even almond butters.

1 Cup gluten free graham crackers (I only had S’moreables but we also love Pamela’s)
2 1/2 Cup Organic Powder Sugar
2 Cups Organic Crunchy Peanut butter (or any nut butter)
1 stick of melted Ghee or Pastured Raised Butter
1 teaspoon organic vanilla
3 Cups of Organic Chocolate Chips
Avocado oil (or coconut oil)

First you start by having the kids put in cupcake liners in the cupcake pan (I borrowed my Mom’s pan today.)

Then put 3 cups of chocolate chips and 1 tablespoon of avocado oil (you can also use coconut) then put in microwave for 20 second intervals until they are melted. Miss. K loved this part.

Once melted, put a spoonful of melted chocolate into each of the cupcake liners. Shake the pan from side to side to help coat the bottom of the liners. Then place in freezer. The kids did not help at this point because they kept wanting to lick the chocolate.

While that is freezing, Mr. H smashed the graham crackers into crumbs.  I only had the peanut butter container, it worked perfectly (don’t worry it was a plastic jar)

Once the crackers are smashed, place into mixing bowl. Then add butter, powdered sugar, peanut butter and vanilla then mix well.

Bring out the cupcake pan from the freezer and add a small scoop on top of the frozen chocolate. If you want a thick middle add more filling.

Then push down the filling to make sure you compact it down as much as possible. Miss. K’s fingers were perfect to do this.

Add more melted chocolate to the top then place back in freezer for at least 10 minutes.  Store any extras in the freezer.

Once these have been frozen for an hour and you would like to eat one, bring them out and let it come to room temperature or you can microwave them for 20-30 seconds or until the chocolate is a soft.


Kid approved super easy gluten-free carrot cake 

This post has affiliated links, if you click on them I may get paid at no extra charge to you but it allows me to keep everything on my blog free.  But as usual all of these opinions on my blog are solely my own.  I do not write for other people, I write for myself and people like me.


My kids have a sweet tooth, what can I say they get that from me 😊 When they first were given carrot cake and they heard the word “carrot” they refused to try it. Once they finally tried it, they were hooked! We have been gluten free for almost 4 years and I have yet to find a carrot cake that is beyond amazing and like I remember…..until now! Thanks to Pamela’s I have found a super easy recipe that tastes uber scrumpious.

3 eggs beaten

1/2 cup oil (I prefer coconut or avocado)

2/3 cup water

1 bag of Pamela’s vanilla cake mix

1 tsp baking soda 

2 tsp cinnamon

2 cups grated carrot

Start by preheating the oven to 325 F.

Miss K  first started by grating the carrots since Mr. H had gone to the store for the baking soda I had forgotten.

By this time, Mr. H and Tobias had come home.  Mr. H beat the eggs then added water and oil and mixed the batter.

Then he sifted the Pamela’s vanilla cake mix, baking soda and cinnamon. Then we mixed it until blended

Then Mr. H added the carrots. And Mr. H and Miss K took turns mixing it.

That’s it! I only had a 8×8 pan so I poured in the batter and let the kids lick the bowl.

Luckily they used their fingers instead of their tongues, which they have been known to do. While they did that, the cake baked for 46 minutes (or until the toothpick comes out almost clean.) Once it’s out, let it cool before you add frosting.


4oz of cream cheese

1/2 cup butter

2 cups powdered sugar

1-2 tsp vanilla extract

Start off by making sure your cream cheese and butter are at room temperature. But if you are like me, you have forgotten this step so to the microwave they went until they were soft. I sifted in the powdered sugar, this is important as I think it makes a fluffier tasting frosting.

Then I added the butter and cream cheese to the sugar.

Now Mr. H and Miss. K thought the magic school bus on tv was more exciting than making frosting and Mr. A fell asleep while I was holding him so I do not have any pictures after this point. But mix until smooth. Then add in the vanilla. If you want a mild vanilla flavor then add just 1 tsp but if you want a stronger vanilla flavor then do 2 tsp.

Once the cake is cool, add the frosting (you can double the frosting recipe if you like tons of frosting).  Then eat up! I will have to hide this cake to keep my husband and kids from eating it all.

What would I do different?
I would have split the batter into two 8×8 pans and made a two layer cake with cream cheese in the middle as I think it would have tasted a bit better.  Or I would have done cupcakes.  Note the cooking times will be vary depending on what you decide to do, what I did was about a 2-2.5″ cake so it needed longer to bake.

Disclosure: I originally found this recipe on the Pamela’s website. I just omitted a few items.