This homemade gluten free cookie cake is the perfect alternative to cake for a birthday or celebration! This large, chewy gluten free chocolate chip cookie cake is easy to make and decorate with frosting and sprinkles! It is the perfect dessert for any occasion!
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When my kids were young, I remember Mrs. Field’s Cookie store in the mall. It was famous for its cookie cakes. We even ordered a few before we went gluten free. I loved the simplicity of these decadent soft cookie cakes. When we went gluten free, these cakes became a thing of the past.
Check out all of my delicious gluten free cookie recipes for even more flavors of cookie cakes.
Why we love making this gluten free cookie cake:
- You can make this gluten free cookie cake flavored as a chocolate chip cookie I did, or use one of my alternative cookie flavor options below.
- A giant chocolate chip cookie cake is much easier to make and transport than a layer cake.
- Decorating is fun; you have many fun ways to make a special cookie cake.
- You can make and decorate a cookie cake in about 30 minutes.
Super easy to make, and everyone loved it. You made my girl’s day and my mama’s heart so happy
missy m., blog comment“
“Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. Gum-free and dairy-free options are listed in the Substitutions section below.
Substitutions:
- To make this recipe dairy-free, substitute the butter for vegan butter. Use the Enjoy Life brand chocolate chips.
- To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. See the Substitutions section below for a gum-free option.
- Butter – Use unsalted butter. See the Substitutions section below for a dairy-free option.
- Optional Protein Boost – You can add two scoops of collagen protein powder to add a little protein to balance the sugars. I used Vital Proteins. Again, this is optional.
- Vanilla – Use pure vanilla extract and not imitation if you can.
- Eggs – Use size large.
- Chocolate Chips – Most brands of chocolate chips are gluten free, but always check the label. I used Ghirardelli bittersweet chips for this recipe.
Step-By-Step Photos and Directions:
Step 1: In a large
I recommend using either the spoon or leveling method to measure your gluten-free flour.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Add the melted butter, eggs, and vanilla extract to a small bowl. Use a wire whisk to blend the wet ingredients.
HINT: You can also use a standing mixer with a paddle attachment to mix up the dough. If you use this, add the wet ingredients to the mixer bowl. Blend on medium-low speed. Turn off the mixer to gradually add the dry ingredients. Mix on low speed and gradually increase the speed until the ingredients are mixed.
Step 3: Mix the wet and dry ingredients into a soft cookie dough. Optional: chill the dough for 30 minutes.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 4: Spray coconut oil or another non-stick oil in a 10-inch springform pan. (The difference will be the thickness of the cookie cake.) Place the cookie dough in the pan.
🔑 TIP: If you are worried about grittiness, let the cookie dough sit in the pan for 15-20 minutes before baking. This will allow the rice flour to soften, eliminating any grit.
Step 5: Preheat the oven to 350º F. Press the cookie dough flat to cover the bottom of the springform pan. If you do not have a springform pan, use parchment paper to line a cookie cake pan or pizza pan.
Step 6: Bake the gluten free cookie cake for 15-17 minutes, depending on thickness. The top of the cake should be slightly golden brown.
Step 7: Remove the sides of the springform pan and cool the cake on a wire cooling rack. For best results, do not frost the cake until the cookie cake is fully cooled.
Step 8: Decorate the cake any way you like. Use buttercream or cream cheese frosting. Decorate the entire top of the cake, or decorate as I did by using chocolate frosting around the edge of the cake. If it is for a birthday, you can use cake icing to write Happy Birthday on the cake.
Decorating The Cookie Cake:
I have a great gluten free frosting recipe, which includes many color and flavor options. Also, check my gluten free sprinkles list to be sure your sprinkles are gluten free.
Here are some fun ways to decorate your cake:
- Add frosting to a piping bag. Use a star tip to dot rosettes around the outside of the cake. TIP: I recommend starting the frosting a little way away from the edge so the cookie is easy to hold without getting frosting on your fingers.
- Melt chocolate chips in a microwave-safe bowl. Drizzle the chocolate over the cake.
- Before the frosting or chocolate dries, add sprinkles!
Storage/Freezing Instructions:
Store this cookie cake in a cake storage container so you don’t mess up the frosting or decorations. It will keep fresh for up to 3 days in the refrigerator. You can also freeze this cake.
Flash freeze it on a
Frequently Asked Questions:
The easy answer is both! It is made as a giant cookie but decorated like a cake.
You can easily make this cookie cake ahead. You can chill the dough and bake it later, or bake the cake and chill the cake. Decorate before you are ready to serve it.
More Cookie Flavors To Try:
You can use this gluten free chocolate chip cookie recipe or try another flavor of cookie cake. Here are some fun cookies that are perfect for a party:
- Gluten Free Chocolate Brownie Cookies – This is for my chocolate fanatics.
- Gluten Free Snickerdoodles – If you love snickerdoodles, use this recipe and lightly sprinkle the cinnamon sugar over the cake.
- Easy Gluten Free Funfetti Cookies – You can use rainbow or holiday colors of sprinkles.
- Gluten Free M&M Cookies – Kids love M&Ms!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cookie Cake
Ingredients
- 2 cups gluten free flour blend * see note
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup brown sugar light or dark
- ¼ cup sugar
- 11 tablespoons butter unsalted
- 2 eggs large
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- Optional: 2 scoops unflavored collagen protein powder
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add all of the dry ingredients including the gluten free flour blend, brown sugar, white sugar, baking soda, sea salt, and protein powder (if you are using it.) Add the chocolate chips too. Mix the dry ingredients together.
- In a small bowl, add the melted butter, eggs, and vanilla extract. Use a wire whisk to blend the wet ingredients together.
- HINT: You can also use a standing mixer with a paddle attachment to mix up the dough. If you use this, add the wet ingredients to the mixer bowl. Blend on medium-low speed. Turn off the mixer to gradually add the dry ingredients. Mix on low speed and gradually increase the speed until the ingredients are mixed.
- Mix the wet and dry ingredients into a cookie dough.
- Spray coconut oil or another oil in a 10-inch springform pan. (The difference will be the thickness of the cookie cake.) Place the cookie dough in the pan.
- Preheat the oven to 350º F. Press the cookie dough flat to cover the bottom of the springform pan. If you do not have a springform pan, use parchment paper to line a cookie cake pan or pizza pan.
- Bake the gluten free cookie cake for 15-17 minutes depending on thickness. The top of the cake should be slightly golden brown.
- Remove the sides of the springform pan and cool the cake on a wire cooling rack. For best results, do not frost the cake until the cookie cake is fully cooled.
- Decorate the cake any way you like. Use buttercream or cream cheese frosting. Decorate the entire top of the cake, or decorate as I did by using chocolate frosting around the edge of the cake. If it is for a birthday, you can use cake icing to write Happy Birthday on the cake.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free chips like Enjoy Life.
- Add frosting to a piping bag. Use a star tip to dot rosettes around the outside of the cake. TIP: I recommend starting the frosting a little way away from the edge so the cookie is easy to hold without getting frosting on your fingers.
- Melt chocolate chips in a microwave-safe bowl. Drizzle the chocolate over the cake.
- Before the frosting or chocolate dry, add sprinkles!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older April 2022 post with more recipe details.
I made this first try on a 12” pizza pan and it took an extra 15 min to cook. The center just wasn’t done. But I’m trying to make it for my daughter’s birthday party Saturday, so I bought at 16” pizza pan today, try #2, spread it out thinner (still leaving a couple of inches on every side for spreading while it cooks) and cooked it for a total of 20 minutes and it came out PERFECT. Soft but set. And really delicious. I used Bob’s Red Mill 1:1. It’s going to work great for Saturday!
Hi Jen, that is so interesting on the different pan sizes. I am so glad it worked out perfectly in the 16 inch pan I hope your daughter has a great birthday!
Have made this recipe a dozen times in 6 months! everyone loves it – even people who otherwise are not GF! Always use Bob’s Red Mill 1-to-1 Baking Flour and light brown sugar. Follow instructions and this is a no-fail recipe! I would love to make ahead and freeze for a party; has anyone tried that?
Hi Kate, you can definitely freeze this cake and thaw it for later. I am so glad everyone loves this cake. Thank you so much for coming back to leave a review.