Gluten Free Cookie Cake
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.
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
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
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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.