I recently rediscovered a cookie recipe from when cake mix cookies were all the rage about a decade ago. This recipe for colorful Confetti Cookies was given to me by a woman at our church, who was so pleased to be able to make a cookie my little girl could eat.
This quick and easy recipe is a great kids can cook recipe because it’s just a “dump and mix” recipe. It’s also perfect for school parties or anywhere there will be a lot of hungry children. The recipe makes three to four dozen festive confetti cookies that would be appropriate for a birthday party, a carnival, or even Easter!
The original directions call for colorful fruit-flavored rice cereal, but this time I decided to try some with cocoa rice cereal, too, for a chocolate option. Both varieties were enjoyed by my testers.
Ingredient Notes: Confetti Cookies
I used a generic brand of cereal that was safe for our family. But classic Fruity Pebbles, Cocoa Krispies, or your favorite all-natural, dairy-free variety will work, too.
I used Aldi brand for the yellow cake mix, but Duncan Hines is another good option. Other dairy-free and vegan 1-pound yellow cake mixes should work well. But vegan-specific cake mixes that don’t call for eggs in the preparation might produce different results. And gluten-free cake mixes might not be an easy swap. They can vary quite a bit in quantity and preparation from traditional cake mixes, which could affect the results.
Special Diet Notes: Confetti Cookies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For egg-free and vegan confetti cookies, I’d suggest trying vegan egg replacer or aquafaba as a substitute. We haven’t tested it yet, but please comment if you do!
- 1 package dairy-free yellow cake mix
- ½ cup non-GMO canola oil or other neutral-tasting oil
- ¼ cup water
- 1 egg
- 3 cups fruit rice crisp cereal or cocoa rice crisp cereal
- Preheat your oven to 350ºF.
- Dump the cake mix into a large bowl and add the oil, water, and egg. Stir until thoroughly combined.
- Stir in the cereal until well distributed.
- Drop the dough by the teaspoonful onto a greased cookie sheet.
- Bake for 10 to 12 minutes, or until the edges begin to brown.
- Let the cookies cool on the sheet for a few minutes before removing them to a wire rack to cool. Store the cookies in an airtight container at room temperature. For optimum freshness, enjoy them within a few days. They can be frozen to enjoy later.
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