Gluten Free Cookie Cake
by: claire cary
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.
Ingredients
Wet
- ½ cup + 2 tablespoons butter room temperature
- ¾ cup dark brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit.
- Grease and line a 9 inch springform pan with parchment paper.
- 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.
Notes
I recommend sticking with dark brown sugar for the best flavor, but light brown will also work if that's all you have.
Serving: 1slice / Calories: 342kcal / Carbohydrates: 49g / Protein: 3g / Fat: 15g / Fiber: 3g / Sugar: 34g
