Description
A soft, chewy gluten free cookie cake made with simple pantry staples, perfect for birthdays, potlucks, or any celebration. It comes together easily with a bowl, whisk, and sheet pan, and tastes just like a warm chocolate chip cookie.
Ingredients
- Gluten free all-purpose flour blend – 1 ¾ cups
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Unsalted butter, softened – ½ cup
- Brown sugar, packed – ¾ cup
- Granulated sugar – ¼ cup
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Chocolate chips – 1 ½ cups
Instructions
- 1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- 2. Whisk the gluten free flour, baking soda, and salt in a small bowl. Set aside.
- 3. In a large bowl, cream the softened butter with both sugars. Beat for about two minutes until fluffy.
- 4. Add the egg and vanilla. Mix well.
- 5. Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
- 6. Fold in the chocolate chips.
- 7. Spread the dough evenly into the prepared pan using a spatula or clean hands. Press it flat.
- 8. Bake for 18 to 22 minutes. The center should look slightly soft and the edges should turn golden. Don’t overbake.
- 9. Let the cookie cake cool in the pan for 15 minutes. Then lift it out using the parchment paper.
- 10. Cool completely before frosting. Slice and enjoy.
Notes
- Use a good quality gluten free flour blend that includes xanthan gum. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure work well.
- Measure flour correctly by spooning it into the cup and leveling it off. Don’t pack it.
- Don’t skip the parchment paper; it prevents sticking and makes cleanup easy.
- Watch your bake time closely since ovens vary. The cookie cake should be soft in the middle.
- Let it cool fully before slicing so it can set.
- Warm the frosting slightly for easy spreading.
- Store in an airtight container at room temperature for up to four days. If frosted, refrigerate and bring to room temperature before serving.
- Freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. Reheat in the microwave for 15 seconds or in a 300°F oven for five minutes.
- Swap chocolate chips for white chocolate chips, M&Ms, or dark chocolate chunks. Use plant-based butter and dairy-free chips for a dairy-free option.
- Add cinnamon or chopped nuts for variation. Press dough into a 9-inch round pan for a thicker cookie cake, adjusting bake time slightly.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gluten free cookie cake, gluten free dessert, cookie cake recipe, chocolate chip cookie cake, birthday cookie cake, gluten free baking