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!

A slice of gluten free cookie cake on a white plate.

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.

  1. 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.
  2. A giant chocolate chip cookie cake is much easier to make and transport than a layer cake.
  3. Decorating is fun; you have many fun ways to make a special cookie cake.
  4. 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.
Photos of the cookie cake ingredients.

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:

Photos of the bowls with the dry and wet ingredients.

Step 1: In a large mixing bowl, add the gluten free flour blend, brown sugar, white sugar, baking soda, sea salt, and protein powder (if you are using it.) Mix the dry ingredients.

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.

Photos of steps 3 and 4 mixing up the cookie dough.

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.

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.

Photos of the dough in the springform pan and then after it was baked.

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.

The top view of the decorated 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/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 cookie sheet, then seal it in a zipper bag if the cookie fits. If not, wrap it in plastic wrap and then aluminum foil.

Frequently Asked Questions:

Is a cookie cake a cake or a cookie?

The easy answer is both! It is made as a giant cookie but decorated like a cake.

Can you make this cookie cake ahead?

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.

An angled view of the cookie cake.

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:

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!

A slice of gluten free cookie cake on a white plate.

Gluten Free Cookie Cake

Sandi Gaertner
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.
4.97 from 26 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Gluten Free Cake Recipes, Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 332 kcal

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free chips like Enjoy Life.
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!

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

Serving: 1sliceCalories: 332kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 296mgPotassium: 39mgFiber: 2gSugar: 32gVitamin A: 394IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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Recipe Rating




40 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 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!

  4. 5 stars
    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!!

  5. 5 stars
    This cookie cake is fantastic!! Have you ever tried it adding peanut butter or doing a sugar cookie?

  6. 5 stars
    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

  7. 5 stars
    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!!

    1. 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.

  8. 5 stars
    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!

  9. 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

    1. 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.

      1. The instructions don’t list when to add the baking soda or the chocolate chips.

    2. 4 stars
      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!