If you are looking for an easy gluten-free dessert for those birthdays, parties, or just because, this homemade gluten-free cookie cake is a must-try! It turns out chewy, chocolaty, and you can decorate it with frosting and sprinkles. This cookie cake is a fun alternative to a traditional cake. Plus, you can make this giant cookie cake in just 30 minutes.
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When my kids were young, I remember the cookie store in the mall. It was famous for its big cookie cakes. We 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 can all make Mrs. Field’s incredible Cookie Cake again with my easy copycat recipe!
If you need the perfect gluten-free cookie cake with frosting for a celebration, this is the recipe to make. You may also love this Gluten-Free Peanut Butter Cookie Cake recipe. Check out all of my delicious gluten free cookie recipes for even more flavors of cookie cakes you can make.
Ingredient Notes and Substitutions:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blends Tested – I tested this recipe using King Arthur’s Measure for Measure and Bob’s Red Mill 1:1. One reader wrote to me that Better Batter flour blend also works very well. That does not mean others will not work; I have not tested other flour blends. They all have different moisture needs, so if you use a different blend, you may need to adjust the amount of liquid or dry ingredients in the dough.
- Xanthan Gum – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon to help with structure. See the Substitutions section above for a gum-free option.
- Baking Soda – This ingredient helps the cookie cake rise and stay soft.
- Salt – Salt is one of those ingredients that don’t sound necessary in sweets, but it helps accent the flavor of this cookie.
- Butter – Use unsalted butter. See the Substitutions section above 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. The vanilla flavor shines in this recipe.
- Eggs – Use size large for added structure for the cookie.
- Chocolate Chips – Most brands of chocolate chips are gluten free, but always check the label. I used Ghirardelli bittersweet chips for this recipe.
Easy Allergen Swaps:
- Make this recipe dairy-free by substituting the butter with vegan butter. I used Smart Balance and Enjoy Life brand chocolate chips.
- To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk powder instead of xanthan or guar gum.
- One reader wrote she used Bob’s Red Mill Egg Replacer to make this gluten free cookie cake recipe egg-free.
A Note From My Kitchen
This cookie cake is a great beginner recipe if you’re new to gluten-free baking. It is forgiving, customizable, and quick to make. If your dough looks too wet or too dry, check my flour adjustment tips in the post. Every gluten-free flour blend behaves a little differently, but this one works beautifully with both store-bought and homemade mixes.
How to Make a Gluten-Free Cookie Cake (Step-By-Step)
Step 1: In a large
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level the top and remove excess 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: Partially melt the butter and whisk the other wet ingredients into the butter.
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Step 3: Stir the wet ingredients into the dry until fully combined. The dough will be thick but scoopable.
Optional Tip: If your dough feels gritty, let it rest for 15 to 20 minutes. This allows the flour to hydrate, especially blends with rice flour, resulting in a smoother texture after baking.
Step 4: Quick Batter Check. Your dough should have a similar consistency to mine. If yours doesn’t look the same, my rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
Spray gluten-free baking spray in a 10-inch springform pan or 9-inch cake pan. You can also make it in a 10-inch cast-iron skillet. I recommend using a springform pan because the cookie cake will be more difficult to remove from other pans.
I recommend using the bake setting and not the convection setting. I find the cookie cake bakes more evenly with the bake cycle.
Step 5: Press the cookie dough evenly to cover the bottom of the springform pan.
Step 6: Bake the gluten free cookie cake for 17 to 20 minutes, depending on thickness. The top of the cake should be lightly golden brown. If you bake this cake in a glass pan, it will take longer. Let the cookie cake stay in the pan for 5 to 8 minutes.
Step 7: Remove the sides of the springform pan and cool the cake on a wire cooling rack. Do not frost the cake until the cookie cake is fully cool.
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 with a small frosting star tip. If it is for a birthday, you can use cake icing to write Happy Birthday on the cake.
Decorating The Cookie Cake:
- Classic Piped Frosting – Use a star tip to create a fancy border around the edges.
- Chocolate Drizzle – Melt chocolate chips or Ghirardelli Chocolate Melting Wafers and drizzle them over the top.
- Sprinkles – Add fun, colorful gluten-free sprinkles before the frosting sets.
- Birthday Message – Use a tube of store-bought cake icing to write “Happy Birthday” or personalize it!
Need a great frosting recipe? Try my Gluten-Free Buttercream Frosting, with multiple flavors and color options!
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. - Thaw the cake to room temperature before serving it.
Frequently Asked Questions:
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.
If your cookie cake stuck to the pan, you didn’t use enough gluten free baking spray.
If your cookie cake turned out dry, you either overbaked the cookie or used a flour blend I didn’t test, and the dough was too dry. My rule of thumb is if your cookie dough is too runny, add more flour, and if it is too thick, add more melted butter.
Read my Gluten-Free Cookie Troubleshooting Guide for more gluten free cookie baking tips. I also share all of my favorite Gluten-Free Cookie Tools to help you make cookie-making easier!
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?
💬 Did you make this gluten-free cookie cake recipe? Drop a comment below and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cookie Cake (Mrs. Field’s Copycat)
Equipment
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 cane sugar
- 11 tablespoons unsalted butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- Optional: 2 scoops unflavored collagen protein powder
Instructions
- In a large mixing bowl, add the 2 cups gluten free flour blend, 1 cup brown sugar, 1/4 cup cane sugar, 1 teaspoon baking soda, 1/2 teaspoon sea salt, and optional protein powder (if you are using it.) Use a whisk to mix the dry ingredients.
- Add the melted 11 tablespoons unsalted butter, 2 large eggs , and 2 teaspoons pure vanilla extract to a small bowl. Use a wire whisk to whip the wet ingredients for about 30 seconds.
- Pro Tip: If using a stand mixer, add the wet ingredients to the mixer. Add a paddle attachment. Mix on low speed, gradually increasing speed until combined. Add the dry ingredients a little at a time, mixing on low and gradually increasing the speed.
- Mix the wet and dry ingredients including the 1 cup chocolate chips into a soft cookie dough.
- Optional Tip: If your cookie dough feels gritty, let it rest 15-20 minutes before baking. This allows the rice flour in the gluten-free flour blend to absorb moisture, eliminating any graininess.
- Preheat the oven to 350º F. Use the bake setting, not the convection setting.
- Prep the Pan. Spray coconut oil or another gluten free baking spray in a 10-inch springform pan or cake pan. You can also make it in a 10-inch cast iron skillet. I recommend using a springform pan because the cookie cake will be more difficult to remove from other pans.
- Press the cookie dough evenly to cover the bottom of the springform pan.
- Bake the gluten free cookie cake for 17-20 minutes, depending on thickness. The top of the cake should be lightly golden brown. If you bake this cake in a glass pan, it will take longer to bake. Let the cookie cake stay in the pan for 5-8 minutes.
- 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.
- 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.
- 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 with a small frosting star tip. 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 and Bob’s Red Mill 1:1 blend. One reader wrote to say that the Better Batter flour blend also worked well.
- If your gluten free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon for added structure.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free chips like Enjoy Life.
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Store this cookie cake in a cake storage container so that 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. Thaw the cake to room temperature before serving it.
- 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 the sprinkles! Check my gluten free sprinkles list to be sure your sprinkles are gluten free.
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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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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 truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I’ve made this a couple of times and it is delicious but now I’m wanting to make this in 6” pans. How long should I cook it?
Hi Debbie, I would check them at the 15 minute mark. Are you using a cake pan or cast iron skillet?
Hi! I made this and the dough was delicious. It filled a 9×13 pan. Like, to the top. Is that normal?!
Hi Amanda, That seems odd for it to cover that much space. With only 2 cups of flour especially. What flour blend did you use?