Gluten Free Cookie Bars

Preparation 00:05
Cook Time 00:40
Total Time 0:45
Serves 9     adjust servings


  • 1 box Gluten Free yellow cake mix – make sure it'll make 24 cupcakes, 2 8-inch round or a 9×13 cake
  • 1 small box instant vanilla pudding
  • 1/4 C water
  • 1/4 C unsweetened applesauce
  • 1/2 C vegetable oil
  • 2 eggs
  • 1 C chocolate chips, mini and regular size
  • 1 C M&M's
  • 1 C Macadamia Nuts
  • optional – Shredded Coconut


  1. Mix the cake, pudding, water, applesauce, oil, and eggs together. Stir in half the chocolate chips and M&M’s. Pour batter into a greased 9×13 baking dish. Sprinkle on the remaining chocolate chip, M&M’s and coconut and bake at 350 for 30 minutes.
  2. The center will still be a bit soft and appear uncooked. If you would like it a little more crispy, bake for an additional 5 to 10 minutes watching the edges and the coconut from burning.
  3. Allow to completely cool in the pan before cutting. I left mine overnight to cool. The center was sticky and reminded me of a gooey bar. If you don’t like them, you can toast the cut pieces to dry them out and crisp them up a bit. It also makes the chocolate all warm and melty.
  4. I loved the bars with the coconut the best.


© 2014 Pint Sized Baker. All rights reserved.