Introduction

Is there anything better than the combination of cookies and cake? Imagine biting into a dessert that’s chewy, sweet, and filled with chocolatey goodness—but without the gluten! This Gluten-Free Cookie Cake is a staple in my house for birthdays, celebrations, or just when we’re craving something extra special. It all started when I wanted to surprise my gluten-intolerant best friend with a dessert that didn’t scream “gluten-free.” The result? A rich, crowd-pleasing cookie cake that’s become a family favorite. Let me share this easy and delightful recipe with you so you can create your own moments of joy!

Ingredients

Cookie Cake

• 1 cup (240g) unsalted butter, softened (Shop Unsalted Butter)

• 1 cup (200g) brown sugar, packed (Shop Brown Sugar)

• 1/2 cup (100g) granulated sugar (Shop Granulated Sugar)

• 2 large eggs (Shop Large Eggs)

• 2 teaspoons vanilla extract (Shop Vanilla Extract)

• 2 1/2 cups (300g) gluten-free all-purpose flour (Gluten-Free All-Purpose Flour Blend)

• 1 teaspoon baking soda (Shop Baking Soda)

• 1/2 teaspoon salt (Shop Salt)

• 1 cup (180g) chocolate chips (Shop Chocolate Chips)

• 1/2 cup (90g) mini chocolate chips for topping (optional) (Shop Mini Chocolate Chips)

Frosting (Optional)

• 1/2 cup (115g) unsalted butter, softened (Shop Unsalted Butter)

• 2 cups (250g) powdered sugar (Shop Powdered Sugar)

• 2-3 tablespoons milk (dairy or non-dairy) (Shop Non-Dairy Milk)

• 1 teaspoon vanilla extract (Shop Vanilla Extract)

• Food coloring, if desired (Shop Food Coloring)

Instructions

1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper for easy removal.

2. Mix the Wet Ingredients In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Combine the Dry Ingredients In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture.

4. Fold in the Chocolate Chips Using a silicone spatula set, gently fold in the chocolate chips. The dough should be thick and slightly sticky.

5. Shape and Bake Spread the cookie dough evenly into the prepared pan. If desired, sprinkle mini chocolate chips on top for extra flair. Bake for 20-25 minutes, or until the edges are golden brown and the center is set but slightly soft. Avoid overbaking for a perfectly chewy texture.

6. Cool the Cookie Cake Allow the cookie cake to cool completely in the pan before transferring it to a serving plate. This helps it hold its shape and makes decorating easier.

7. Prepare the Frosting (Optional) While the cookie cake cools, make the frosting by beating the softened butter until creamy. Gradually add powdered sugar, alternating with milk, until the desired consistency is reached. Stir in vanilla extract and food coloring if using.

8. Decorate and Serve Spread or pipe the frosting onto the cooled cookie cake. Add sprinkles, chocolate drizzle, or any decorations you like. Slice into wedges and serve!

Tips & Tricks

• Customize the Mix-Ins: Swap chocolate chips for white chocolate chips, peanut butter chips, or even chopped nuts for a unique twist.

• Make It Dairy-Free: Use vegan butter and dairy-free chocolate chips. For frosting, opt for a plant-based milk.

• Avoid Overbaking: The key to a soft and chewy cookie cake is removing it from the oven while the center is slightly underbaked. It will set as it cools.

• Serve Warm: Heat individual slices in the microwave for 10-15 seconds for that fresh-from-the-oven feel.

Recipe Card

Gluten-Free Cookie Cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10-12 slices

Ingredients:

• 1 cup butter, softened

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 2 tsp vanilla extract

• 2 1/2 cups gluten-free flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F and prepare a 9-inch pan.

2. Beat butter, sugars, eggs, and vanilla until creamy.

3. Mix in dry ingredients, then fold in chocolate chips.

4. Bake for 20-25 minutes; cool before decorating.

Product Recommendations

• Cast-Iron Skillet: Ideal for even baking and a crispy edge.

• Silicone Spatula Set: Perfect for folding and spreading dough.

• Springform Pan: Makes removal and presentation effortless.

Enjoy your Gluten-Free Cookie Cake, and don’t forget to share your creations in the comments below. Happy baking!