Cooking and Serving: 45 minutes | 8 servings
Ingredients
How to make a gluten free cookie cake | Tips for a perfect cookie cake
Description
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 8 servings
Ingredients
How to make a gluten free cookie cake
Tips for a perfect cookie cake
Instructions
INGREDIENTS EXPLAINED
Flat lay of labeled ingredients for gluten free cookie cake, including gluten.
free flour, butter, sugars, chocolate chips, and vanilla.
lay of labeled ingredients for gluten free cookie cake, including gluten free.
flour, butter, sugars, chocolate chips, and vanilla.
Each ingredient in this cookie cake plays a specific role in texture, flavor, or.
structure—here’s what to know before you bake:.
Gluten free flour blend – The right blend gives the cake structure and that.
perfect crispy-chewy texture. I recommend Better Batter’s original blend or.
Nicole’s Best multipurpose (with ¾ teaspoon xanthan gum). If you’re using.
Bob’s Red Mill 1-to-1, add another ¼ teaspoon xanthan gum for best results.
Avoid gritty blends—they’ll ruin the texture.
Granulated sugar + light brown sugar – A mix of both gives the best balance:.
crisp edges from the white sugar, moisture, depth of flavor, and chew from.
Butter – Adds flavor and richness. Creaming it with the sugars builds.
structure to help the cake rise in the oven, and keeps the crumb tender.
Pure vanilla extract – A full tablespoon adds depth and gives the cake that.
classic cookie flavor.
Egg + egg yolks – The whole egg gives structure; the yolks add richness and a.
Baking soda – Helps the cake brown and gives a bit of lift.
Salt – Balances the sweetness and sharpens all the other flavors.
Chocolate chips – Add the only chocolate flavor, plus texture and some.
bitterness if you choose dark chocolate. Use your favorite type.
HOW TO MAKE A GLUTEN FREE COOKIE CAKE
Cream the butter and sugars.
Start with room temperature butter and beat it with the brown and white sugars.
for about 2 minutes, until the mixture is creamy but not quite fluffy. This.
helps dissolve the sugar and incorporates just enough air for a slightly higher.
rise—without turning it into a traditional cake.
Add the egg, yolks, baking soda and salt.
Beat until the mixture is smooth and well combined. This step helps build.
structure and creates the signature crackly cookie top as the cake bakes.
Add the flour and chips.
Toss the chocolate chips with the flour blend, then add everything to the mixing.
bowl. Mixing the chips with flour first helps keep them from sinking so they.
stay evenly distributed throughout the cake.
Butter, sugars, and vanilla extract in a stand mixer bowl before creaming.
sugars, and vanilla extract in a stand mixer bowl before creaming.
Egg, egg yolks, and leavening added to creamed butter-sugar mixture in a stand.
egg yolks, and leavening added to creamed butter-sugar mixture in a stand mixer.
Smooth butter, sugars and egg mixture in stand mixer bowl with white paddle.
attachment, without chips or gluten free flour.
butter, sugars and egg mixture in stand mixer bowl with white paddle attachment,.
without chips or gluten free flour.
Hand tipping metal bowl with gluten free flour and chocolate chips into soft.
light brown dough in the mixing bowl with a stand mixer paddle attachment.
tipping metal bowl with gluten free flour and chocolate chips into soft light.
brown dough in the mixing bowl with a stand mixer paddle attachment.
Transfer the dough to the pan.
Scrape the dough into the prepared cake pan and spread it into an even layer. A.
small, moistened offset spatula makes this easier. For a nicely defined crust,.
press the dough slightly higher around the edges.
Bake low and slow.
Bake at 325°F for about 30 minutes. That lower temperature helps the cake bake.
evenly to the center without drying out. If the top is browning too much before.
the center is set, reduce the oven to 300°F, tent with foil, and bake for 5 to.
10 more minutes. A toothpick inserted in the center should come out with moist.
crumbs but no raw batter.
Cool completely, then chill.
Let the cake cool in the pan at room temperature—don’t rush this part. Once it’s.
fully cool (after about an hour), place the whole pan in the refrigerator and.
chill until very firm. This helps the cake set fully so it doesn’t crack or.
break when you remove it.
Decorate the cake.
Transfer the frosting to a piping bag fitted with a large open star tip—or use a.
sealed zip-top bag with the corner snipped off. Pipe frosting just inside the.
edge of the cake, slightly overlapping the crust. Add sprinkles or other.
decorations right away, before the frosting sets.
You can also use the same frosting, thinned with a bit more milk, with a small.
piping tip to pipe a custom message in the center. Let the frosting firm up at.
room temperature before slicing and serving.
Unbaked raw chocolate chip cookie dough spread roughly in a gold colored round.
baking pan lined with parchment.
raw chocolate chip cookie dough spread roughly in a gold colored round baking.
pan lined with parchment.
Hand smoothing dough evenly in the pan using an offset spatula with a brown.
smoothing dough evenly in the pan using an offset spatula with a brown handle.
Fully baked gluten free cookie cake in the pan, golden brown and puffed with a.
baked gluten free cookie cake in the pan, golden brown and puffed with a.
Cooled and decorated cookie cake with piped frosting rosettes and sprinkles, one.
slice partially pulled out.
and decorated cookie cake with piped frosting rosettes and sprinkles, one slice.
TIPS FOR A PERFECT COOKIE CAKE
This is an easy, classic recipe—just cream the butter and sugars, add the eggs,.
then the dry ingredients. But a few small details from my experience in the.
kitchen can make the difference between good and great:.
WATCH THE BAKE TIME
Too long in the oven (or too high a temp), and you’ll end up with crisp edges.
and a dry center. Aim for a gentle bake that puffs up in the center and then.
settles slightly into a crackled top as it cools, similar to my regular gluten.
free chocolate chip cookies.
COOL, THEN CHILL THE CAKE.
Let the cake cool completely at room temperature in the pan, then chill it until.
very firm. That’s the key to removing it cleanly—either or inverting it onto your open hand and flipping again onto a platter.
CHOOSING YOUR PAN
A 9-inch round cake pan makes a thick, classic cookie cake that unmolds.
beautifully. But you can also use:.
Springform pan: pringform pan – Easiest to release after chilling. Line.
bottom and sides with parchment.
9-inch square pan: Easier to line, bakes thinner and a bit faster. Check for.
doneness at 25 minutes.
Specialty cookie cake pan: Usually 11 or 12 inches wide with low sides, for a.
thinner cake. Also bakes faster.
LINE THE PAN WITH WINGS
Trace your pan on parchment, cut out a round but leave two long tabs or “wings”.
on opposite sides. Secure with binder clips. Once chilled, lift the cake out.
Side view of a slice showing the soft texture and chocolate chips inside, topped.
with piped frosting and sprinkles.
view of a slice showing the soft texture and chocolate chips inside, topped with.
piped frosting and sprinkles.
INGREDIENT SWAPS & MIX-INS.
Use 12 tablespoons (168 g) of block-style vegan butter (like Miyoko’s or Melt).
or half (84 grams) vegan butter and half (84 grams) vegetable shortening for.
balance. Be sure to use dairy-free chocolate chips and nondairy milk in the.
Replace the egg with 1 “chia egg” (1 tablespoon ground white chia + 1 to 2.
tablespoons lukewarm water, mixed and gelled). Use 2 tablespoons additional.
butter in place of the two yolks.
Instead of standard chocolate chips, try mini chips, chopped semi-hard nuts.
(like pecans or walnuts), white chocolate, or any baking chips you love.
Closeup of sliced cookie cake on a marble platter, showing golden edges and soft.
interior with chocolate chips.
of sliced cookie cake on a marble platter, showing golden edges and soft.
interior with chocolate chips.
overhead image of round gluten free cookie cake with white frosting stars around.
the edge and the words “gluten free cookie cake”.
image of round gluten free cookie cake with white frosting stars around the edge.
and the words “gluten free cookie cake”.
GLUTEN FREE COOKIE CAKE RECIPE
Prep Time: 25 minutes mins.
Cook Time: 20 minutes mins.
Cooling and chilling time: 1 hour hr 30 minutes mins.
Top-down view of a decorated gluten free cookie cake with two slices cut, topped.
with piped frosting and colorful confetti sprinkles.
view of a decorated gluten free cookie cake with two slices cut, topped with.
piped frosting and colorful confetti sprinkles.
This gluten free cookie cake is crisp at the edges, soft in the center, and.
packed with chocolate chips. Easy to bake, fun to decorate, and perfect for any.
EQUIPMENT
Stand mixer with paddle attachment or handheld mixer.
9-inch round cake pan lined with parchment.
Pastry bag with open star piping tip.
FOR THE CAKE
12 tablespoons (168 g) unsalted butter, at cool room temperature.
½ cup (100 g) granulated sugar.
1 cup (218 g) packed light brown sugar.
1 tablespoon pure vanilla extract.
1 (50 g, out of shell) egg, at room temperature.
2 (50 g) egg yolks, at room temperature.
1 teaspoon baking soda.
½ teaspoon kosher salt.
1 ½ cups (10 ounces) semisweet chocolate chips.
2 ¼ cups (315 g) all purpose gluten free flour blend.
FOR THE CAKE
12 tablespoons (168 g) unsalted butter, at cool room temperature.
½ cup (100 g) granulated sugar.
1 cup (218 g) packed light brown sugar.
1 tablespoon pure vanilla extract.
1 (50 g, out of shell) egg, at room temperature.
2 (50 g) egg yolks, at room temperature.
1 teaspoon baking soda.
½ teaspoon kosher salt.
1 ½ cups (10 ounces) semisweet chocolate chips.
2 ¼ cups (315 g) all purpose gluten free flour blend.
Notes
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* 6 tablespoons (84 g) unsalted butter, at cool room temperature
* 2 tablespoons (1 fluid ounce) milk, at room temperature
* 1 ½ teaspoons pure vanilla extract
* ⅛ teaspoon kosher salt
* 2 ¼ cups (260 g) confectioners’ sugar, plus more as needed
MAKE THE COOKIE CAKE.
* Preheat your oven to 325°F. Grease lightly and line a 9-inch round cake pan
with unbleached parchment paper and set it aside.
* In a large bowl with a handheld mixer or a stand mixer with the paddle
attachment, place the butter, granulated sugar, brown sugar, and vanilla, and
beat until creamy (about 2 minutes). Stop beating before the mixture becomes
truly light and fluffy.
* Add the egg and yolks, baking soda, and salt, and beat again until
well-combined (about another minute).
* Add the chocolate chips to the flour blend, toss the chips in the flour to
coat, and then add them both to the bowl.
* Mix until combined. The dough will be thick but soft.
* Scrape the dough into the prepared cake pan, and use a moistened offset or
other spatula to spread it into an even layer. Run the spatula from the
center to the edges for more batter along the perimeter to create a crusty
edge on the baked cake.
* Bake, rotating once, for about 30 minutes or until lightly golden brown all
over and a toothpick inserted in the center comes out mostly clean (not wet).
If the top is very brown but the cake is not fully baked, reduce the oven
temperature to 300°F, tent the pan with foil, and continue to bake for about
* Remove from the oven and place the cake, still in the pan, on a wire rack to
cool completely at room temperature.
* Place the cooled cake in the pan, uncovered, in the refrigerator until firm
* To remove the cake from the pan, turn the pan over onto the palm of one hand,
and remove the pan. Reinvert the cake onto a serving platter. You can also
serve the cake right from the pan.
* In the clean bowl of your stand mixer fitted with the paddle attachment or a
clean large bowl with a handheld mixer, place the butter and beat on medium
speed until light and fluffy (about 3 minutes).
* Add the milk and vanilla, and turn the speed to mix until well-combined.
* Add the salt and about 2 cups of confectioners’ sugar. Mix slowly until the
sugar is incorporated, then turn the mixer up to high and beat until it
becomes uniformly thick.
* Add the rest of the confectioners’ sugar if necessary to thicken the
* Transfer the white frosting to a piping bag fitted with a large open star tip
or a sealed ziptop bag with the corner snipped off.
* Use the white frosting to make the stars or dollops around the border of the
cookie cake, just beyond the crust.
* Allow the frosting to set at room temperature until it hardens a bit. Slice
into wedges and serve.
Use a high-quality gluten free flour blend for the best texture. I recommend
Better Batter original, Nicole’s Best multipurpose (plus 3/4 teaspoon xanthan
gum), or Bob’s Red Mill 1-to-1 (add an extra 1/4 teaspoon xanthan gum). Avoid
gritty blends—they’ll spoil the chew and crumble.
Trans Fat: 1g | Cholesterol: 139mg | Sodium: 377mg | Potassium: 259mg | Fiber:
4g | Sugar: 52g | Vitamin A: 905IU | Calcium: 65mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
Room temperature: Store the fully frosted or unfrosted cookie cake, covered, at
room temp for up to 2 days. If frosted, keep it in a container that protects the
Refrigerator: Wrap unfrosted cake tightly in plastic and refrigerate for up to 1
week. For frosted cake, use a container that won’t smudge the frosting.
Freezer: Freeze individual slices or the whole cake, well wrapped, for up to 2
months. Defrost in the fridge or at room temp. Avoid microwaving any frosted
cake—frosting will melt.
Make-ahead frosting: Prepare the frosting ahead and refrigerate. Bring to room
temp and beat again until smooth before decorating.
Is this a cookie or a cake?
Both! It bakes like a cake, slices like a cake, but tastes and chews like a rich
chocolate chip cookie.
How should I decorate the cake?
You can pipe frosting around the edge, spell out a message in the center, or
keep it simple with a scoop of ice cream. Anything that works on a traditional
cake will work here, too.
Can I leave out the chocolate chips and make this into a fruit pizza?
Not really. This recipe is built for brown sugar–based chocolate chip cookie
dough. For a sugar cookie-style base without chips, try my gluten free fruit
can frost that with or without the fruit!
Can I bake this cake without a pan, directly on a baking sheet?
No, this all-butter cookie cake spreads as it bakes, so you need a pan with
sides to keep its shape. If you’d like to try it without a pan, you’d need to
replace half of the butter with Crisco or Spectrum brand shortening.
Can I scale the recipe for a 6-inch round pan?
Yes—use 2/3 of the recipe for a 6-inch pan. You can adjust the yield to 5
servings in the recipe card to recalculate.
Can I make the raw dough ahead of time?
Yes! Shape it in the pan, cover, and refrigerate for up to 3 days. Let it come
to room temperature before baking.
Can I bake it in a cast iron skillet?
Yes, but reduce the oven temp to 300°F for the last 10 minutes to prevent
over-browning. A 9-inch skillet works best.
Are all sprinkles and other cake decorations gluten free?
No, be careful about selecting cake decorations like sprinkles, nonpareils, and
edible confetti, as many contain gluten. Cake Mate and Betty Crocker brand
sprinkles and nonpareils are usually gluten free. Americolor brand edible
confetti is gluten free.