This homemade gluten free cookie cake is a great alternative to bake for a birthday! 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!
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.
Now, we make a gluten free cookie birthday cake for friends and family. They are easier to transport than a layer cake, and everyone loves cookies!
If you have been looking for the best gluten free chocolate chip cookie cake for a special occasion, this is the recipe to make!! This cookie cake is also perfect for a kid’s class birthday party!
Check out all of my delicious gluten free cookie recipes for even more flavors of cookie cakes.
Why This Gluten Free Cookie Cake Is Great:
- 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 and you have so many fun ways to make a cookie cake special.
- 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.“
“Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. There are gum-free and dairy-free options listed in the Substitutions section below.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- 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.
- Baking Soda and Salt
- Brown Sugar and Cane Sugar
- 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.
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.
Recipe Step By Step Directions:
Step 1: In a large
To measure your gluten free flour, I recommend using either the spoon or leveling method.
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: In a small bowl, add the melted butter, eggs, and vanilla extract. 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.
Note: Every gluten free flour blend has a different starch-to-grain ratio. This will affect the moisture level of your cookie dough. If your dough is dry, add more melted butter. If your dough is too runny or soft, add more flour.
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.
🔑 Sandi says: 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 lots of 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:
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
Baking Tips and Recipe FAQ:
The easy answer is both! It is made as a giant cookie but decorated like a cake.
A cookie cake is a giant cookie. You can use your favorite cookie recipe or use mine to make the gluten free cookie 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!
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
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.
This has become my family’s birthday tradition! My children love this cookie cake and I love that I can join in the birthday festivities and actually eat the birthday cookie cake! Thank you for creating this recipe!
I am so glad to help create a family tradition. Thank you so much for coming back to let me know, Brittany.
This chocolate chip cookie cake came out amazing! I used a 8 or 9 inch springform pan so it needed extra cook time. Great texture and taste!
I am thrilled you loved this cookie cake. I am glad you cooked it a bit longer in the springform pan. Thank you so much for coming back to let me know!
Looks delicious! If I wanted to make this in a jellyroll pan, would I need to double or triple the recipe?
I don’t own a jellyroll pan so I am unsure of the size. How big is your pan?
12.5inx17.3in
Hi Leanne, I would recommend doubling the recipe.
I love the idea of using a jelly roll pan for this delicious cookie cake. I am going to do that next time. 🙂
Let me know how it turns out!
Hi! Do you think your GF funfetti sugar cookies or your GF cream cheese sugar cookies would work best for making into this cake? After making the dough for either would I bake it as directed in this recipe or would time and/or temperature need to be adjusted? Thank you!
Hi Stacey, they both would work well. I am leaning towards the funfetti cookies. Follow the same baking instructions as the original recipe…but check it 5 minutes sooner.
We love the choc chip cookie cake!! No way to tell that it was GF!! I’m excited to try some more recipes. Thank you so much!!
I am so glad you loved the cake. It is really a good recipe, very much like Mrs. Fields. I can’t wait to hear which recipe you make next.
This cookie cake is fantastic!! Have you ever tried it adding peanut butter or doing a sugar cookie?
I haven’t, but my cookie recipes for sugar and peanut butter cookies can be baked the same way as a cake.
My mom made me this cookie cake for my birthday and it was delicious! My boyfriend compared it too the pizza hut cookie cakes. We didn’t have a 10″ pan so we used a 9″ and a 7″ and it worked out perfect
I am so glad everyone loved the cookie cake. Happy Birthday!
Would this work in a cast iron skillet?
Yes, I love using a cast iron skillet for this recipe!
When you say gf flour blend, do you mean self raising or plain flour?
Thankyou
Gluten free flour blend is a combination of gluten free grains and starches. It isn’t self-raising because the blend doesn’t have a rising agent.
I don’t know if you will see this but my Daughter and I just made the cookie cake and it turned out AWESOME! With my Daughter having POTS disease and my wife having Addisons disease it is so hard finding things for them to eat especially deserts. Thank you so very much for posting this recipe. I would like to send a picture of the finished product but don’t know how. Once again thank you!!
Hi Leo, I am so glad to get this comment. I fully know POTS because my daughter had it. I know how hard it can be, and you absolutely made my day by telling me your daughter and wife could both enjoy this cookie cake. Please reach out if there is anything I can make that they would enjoy.
This is our fav cookie cake recipe. So easy to make and super yummy!
I am so glad you loved this cookie cake. It is fun to decorate for holidays too!
Delicious! My daughter has been missing cookie cake and this made her birthday. My springform is 9.5” and I definitely should have let it cook a few more minutes. I was worried about it being hard or dry, but that was not the case at all. If I’d cooked to a golden brown it would have been cooked through perfectly. Will make this again!
I am so glad you loved this, Missy. Thank you so much for coming back to let me know it was a hit with your daughter!
Was slightly dry with 2 eggs but after trying it again with 3 eggs it was perfect! All my non gf/df family loved it as well! Thanks for sharing
Hi Lucy, that is interesting. Can I ask what gluten free flour blend you used? Every blend is so different with different starch ratios. Also, How do you measure your flour? I recommend one of these methods to avoid using too much 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.
The instructions don’t list when to add the baking soda or the chocolate chips.
Hi Donna, Add in the baking soda and chips with the dry ingredients. I clarified in the recipe card as well. Thank you!!
I made this cake for my daughters birthday with vegan butter amd Bobs gluten free 1:1 flour. I did not add the salt as I used salted vegan butter. I used the spoon measure for the flour and the batter was not cookie dough consistency. I did have an issue with the timing of the bake time. I used a 9” springform pan and it was not done at 17 mins. I ended up having to bake it for around 25 mins so that it was cooked in The middle but still chewy. I did bake another and used the leveling measure of flour and it was a cookie dough this time. Everyone loved both!
Thank you so much or your note and tips. I am so glad everyone enjoyed the cake. I do find baking time varies depending on the pan used. I used.
11 tablespoons of melted butter, is this correct?
Hi Brenda, the amount of butter is correct. Cookies always have a lot of butter since there is no milk.
Is it baking soda or baking powder? The ingredient list says one, the instructions another.
Sorry Pyper, it is just baking soda.