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!
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When my kids were young, I remember Mrs. Field's Cookie store in the mall that 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 all stopped eating gluten, these cakes were 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 flavor options below.
- A giant chocolate chip cookie cake is so much easier to make 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.
A huge thank you to Fearless Dining - Gluten Free Recipes for your amazing cookie cake recipe! I surprised my daughter after her birthday dinner and she was SO EXCITED.
Super easy to make, and everyone loved it. You made my girl’s day and my mama's heart so happy
Missy M."
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 just 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.
- Butter - Use unsalted butter. To make this recipe dairy-free, substitute the butter for vegan butter.
- Optional protein boost - You can add two scoops of a collagen protein powder to add a little protein to balance out 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. If you are dairy-free, use Enjoy Life brand.
Recipe Step By Step Directions:
Step 1: In a large
To measure your gluten free flour, I recommend using either the spoon method 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 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.
Step 3: Mix the wet and dry ingredients into a cookie dough.
Step 4: 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.
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 dry, 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
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 made of cookie. You can use your favorite cookie recipe, or use mine to make it.
You can easily make this cookie cake ahead. Just make the cake and chill it. Decorate before you are ready to serve it.
You can easily make this gluten free cookie cake dairy-free by
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
- Gluten Free Snickerdoodles
- Easy Gluten Free Funfetti Cookies
- Gluten Free M&M Cookies
More Gluten Free Birthday Recipes:
- Easy Gluten Free Chocolate Cake
- Moist Gluten Free Carrot Layer Cake
- Gluten Free Unicorn Birthday Cake
- Incredible Gluten Free Vanilla Cake (White Cake Option)
Recipe
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!
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.
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Christy Whitaker
This is our fav cookie cake recipe. So easy to make and super yummy!
Sandi Gaertner
I am so glad you loved this cookie cake. It is fun to decorate for holidays too!
Missy
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!
Sandi Gaertner
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!
Lucy
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
Sandi Gaertner
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.
Donna Caruthers
The instructions don’t list when to add the baking soda or the chocolate chips.
Sandi Gaertner
Hi Donna, Add in the baking soda and chips with the dry ingredients. I clarified in the recipe card as well. Thank you!!
Sandy
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!
Sandi Gaertner
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.
Brenda
11 tablespoons of melted butter, is this correct?
Sandi Gaertner
Hi Brenda, the amount of butter is correct. Cookies always have a lot of butter since there is no milk.
Pyper
Is it baking soda or baking powder? The ingredient list says one, the instructions another.
Sandi Gaertner
Sorry Pyper, it is just baking soda.