Gluten Free Cookie Cake

This gluten free cookie cake is rich, full of chocolate chips and perfect for a party. It’s soft, chewy and always a hit! Dairy free friendly and easy to make.

This gluten free cookie cake is essentially a giant chocolate chip cookie baked in a cake pan or springform pan but sliced into cake/pie slices and eaten like a cake.

It’s gooey, loaded with chocolate chips and perfect for a fun party dessert. A cookie cake is more like a cookie than it is a cake because it is made with dough and not batter. It’s essentially a blondie but baked in a round pan.

I love to top it off with some frosting, but it’s also delicious served just as is or with your favorite vanilla ice cream. If you love this recipe, try my gluten free chocolate chip cookies, gluten free poptarts or chocolate cake next.

Why you’ll love this recipe

• Easy to make
• One bowl
• Dairy free friendly
• Perfect for parties

How to make a gluten free cookie cake

In a medium mixing bowl, cream together the butter and both sugars for about 30 seconds. Add in the egg, additional egg yolk and vanilla. Beat until combined.

Add in the flour, making sure to spoon and level to measure, plus the baking powder and salt. Fold in the chocolate chips.

Transfer to the prepared pan and press down evenly. Press on a few extra chocolate chips on top.

Bake for 28-32 minutes or until the top looks set and slightly golden brown. It will continue to set as it cools.

Let cool, then remove from the pan and either serve as is, with vanilla ice cream or a few dollops of my homemade buttercream. Try my bakery style gluten free chocolate chip muffins next.

How to store

Once prepared, this gluten free cookie cake will keep for about 3 days. I suggest slicing and storing in an air tight container for best results.

If you add frosting on top, especially if it’s more than a few dollops, it will do best in the fridge because of the butter in the frosting.

Ingredient swaps

BUTTER. You can easily swap the butter for a dairy free alternative to make this dairy free. I do not suggest oil or coconut oil as it will not add the best flavor.

FLOUR. I used the Bob’s Red Mill 1:1 Baking Flour which I suggest here. You can use a different blend, just be sure it has xanthan gum. I do not recommend swapping for almond flour, oat flour, coconut flour etc.

EGGS. You need one whole egg, plus an egg yolk. The extra egg yolk helps make this cookie cake a bit chewier! To make this vegan, you can swap with 1 1/2 flax eggs. To do so, mix 4 1/2 tablespoons of ground flax seeds with 6 tablespoons of water until thick, then proceed with the recipe as usual.

SUGAR. A mix of dark brown and white sugar add a delicious flavor to this cookie cake. I originally tried light brown sugar, but the flavor is much richer with dark.

Coconut sugar will work if you prefer a refined sugar free option. However, the cake will be darker in color.

Texture tip

Gluten free desserts can get a bad rap, but I promise, this cookie cake is moist, never crumbly and you won’t even be able to tell it’s gluten free.

The most important thing is to measure the flour properly. You want to spoon and level from the bag and not scoop right from the bag or you will end up with more flour than you need. This can lead to a dry and crumbly cookie, which we don’t want!

The last tip is to make sure you don’t over-bake. Gluten free desserts can over bake easily, so follow the bake time and take out from the oven when it looks set because it will continue to firm as it cools

Can I use a different pan?

I used a round 9 inch springform pan, which is the best kind of pan for this recipe. The cake can get stuck in a traditional cake pan, so a springform pan will make it easiest to remove.

More gluten free desserts!

• Small Chocolate Cake
• Almond Flour Vanilla Cake
• Gluten Free Brownies
• Bakery Style Sugar Cookies
• Chocolate Chip Coffee Cookies
• Strawberry Shortcake

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