Gluten Free Cookie Cake | 30 Minutes

Indulgent gluten free cookie cake is soft in the center, chewy on the edges, full of chocolate chips, and comes together in just 30 minutes. This fun dessert comes together quickly—no cookie dough chilling or scooping into individual cookie dough balls. Everything we love about chocolate chip cookies in a gluten free cookie cake form!

This is a great substitute for birthday cake, and also makes an easy way to celebrate any holiday! We made it on new years eve and wrote the year in the center and topped it with sparklers. The kids loved it!

This was inspired by our Gluten Free Chocolate Chip Cookies with 2 tips for perfection, and pairs well with this easy Starbucks Copycat White Chocolate Mocha.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Gluten Free Chocolate Chip Cookie Cake
• Subscribe for time-saving tips and recipes!

Ingredients

• Unsalted Butter - room temperature
• Gluten free flour blend - King Arthur Measure for Measure is our favorite
• Baking powder
• Baking soda
• Kosher salt
• Brown sugar - always tightly packed
• Granulated white sugar
• Large egg - room temperature
• Pure vanilla extract
• Semisweet chocolate chips - or your favorite add-ins

See recipe card for quantities.

how to get room temperature ingredients — fast!

Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!

Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.

Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.

Instructions

• Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray the bottom and sides of a 9 or 10 inch cake pan or springform pan with nonstick spray.
  
• In a medium bowl whisk together the gluten free flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and room temperature butter.

• Add the egg and vanilla and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.

• With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and fully combine. Add chocolate chips and stir just a few times.

• Transfer the cookie dough into the prepared pan and smooth with a stiff rubber spatula or your hands.

• Bake the chocolate chip cookie cake for 20 to 22 minutes, or until the edges are set but the center is still gooey. Do not over bake! Cool on a wire rack completely before frosting.

• The cookie cake can be stored by slicing it into wedges after frosting. Store the wedges in an airtight container at room temperature for up to 3 days.

Hint: I like to use frosting in a container (shocking, I know) for ease of prep and clean up. Homemade frosting will always taste best, but frosting in a container is already gluten free and dairy free. To make it easier to work with, whip it in the mixer for a few minutes until it's lighter and airy, then place in a zip top bag and snip the corner to easily write words or have fun frosting!

Substitutions

If you need this recipe to acommodate more dietary needs, see below for some suggestions.

• Vegan - swap the butter for sticks of dairy free butter and use a flax egg or egg replacer.
• Dairy Free - simply swap the butter for dairy free butter or with ⅓ cup vegetable oil and 2 tablespoon water. It will make the cake slightly crisper, but the flavor is still great this way! I make my regular cookies with this replacement, but I haven't made the cake this way. There's no reason it wouldn't be great though!
• Keto - replace the sugars with your favorite sugar substitute. Mine is coconut sugar and maple syrup. If using this replacement, use ½ cup coconut sugar and ¼ cup maple syrup. Use an all-natural chocolate chip as well, like Enjoy Life or Lakanto.

Variations

There's so many fun ways to make this cookie cake really special and just right for a birthday, baby shower, wedding shower or just a well-earned Friday night treat!

• Try different chocolates - mix in other kinds of chocolates. My favorite is a mixture of white chocolate and dark chocolate, but it would be amazing with m & m's or any of your favorite candies!
• Add sprinkles - add ¼ cup of sprinkles right into the mix and then add more on top after frosting the cookie cake.
• Other toppings - instead of topping with frosting, try drizzling caramel syrup or topping with marshmallow fluff and placing under the broiler for a minute and adding crushed graham crackers for a s'more cookie cake!

See this gluten free chocolate chip cookie recipe on my website!

Equipment

Equipment can have a big impact on how this recipe turns out. The easiest way to remove this cookie cake is to use a springform pan.

If you need to use a regular cake pan, place a piece of parchment paper on the bottom and be sure to grease the sides for easy removal.

Storage

This gluten free cookie cake keeps great for up to 3-4 days when placed in a zip top bag or in an enclosed cake keeper.

This cookie cake can also be made ahead and frozen before adding frosting. This will keep for up to 3 months when wrapped tightly in saran wrap and placed in a zip top bag. Great to keep on hand and pull out as needed!