Cookie + cake = your new favorite dessert! This thick and chewy gluten-free cookie cake is topped with chocolate frosting and colorful sprinkles!
This cookie cake is our go-to recipe for birthdays. It’s great if you don’t have time to make a layer cake – or if you simply just like cookies more than cake!
Cookies and cake are two delicious treats. Why not put them together to make something even more magical?
This gluten-free cookie cake is like your favorite thick and chewy chocolate chip cookie — only it’s served in slices and topped with rich chocolate frosting and sprinkles.
Everyone I know is delighted by this fun cake. It’s a novel alternative to a birthday cake and it makes any celebration more special!
In my gluten-free version, I use a combination of gluten-free 1:1 baking flour and blanched almond flour for the perfect texture. Then I top it with frosting and gluten-free sprinkles for a tasty and festive touch.
I’m willing to bet this gluten-free cookie cake will be on regular rotation for your birthday festivities, family parties, summer gatherings, and other special occasions!
PS – if you feel like gluten-free cake, try this gluten-free birthday cake!
Why You’ll Love This Recipe
- Cookie + cake in one
- Easy to serve
- Great for parties
- Thick and chewy cookie texture
For more celebration-worthy gluten-free recipes, try this gluten-free chocolate mousse cake, gluten-free angel food cake, gluten-free ice cream cake and gluten-free chocolate cake!
You also might like these gluten-free brownies or gluten-free blondies.
Ingredients You’ll Need
For the Gluten-Free Cookie
Here’s what you’ll need to make this gluten-free cookie cake recipe:
- Chocolate chips: Any chocolate chips will work for this gluten-free cookie cake recipe. I like to use semi-sweet chocolate chips from Guittard or Ghiradelli! You can also use dairy-free chocolate chips to make this recipe dairy-free. Or swap out the chocolate chips for white chocolate chips, butterscotch chips, etc! There are lots of ways to customize this gluten-free cookie cake!
- Gluten-free flour: For best results, use a gluten-free flour blend that contains xanthan gum. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour are both great options!
- Brown and white sugar: I like to use Domino fine granulated sugar for this gluten-free cookie cake recipe. Any brand of light brown sugar will work!
- Almond flour: The almond flour gives this gluten-free cookie cake a great chewy texture, but you can swap it out and add an additional ⅓ cup gluten-free 1:1 baking flour to make the recipe nut-free.
- Vanilla: I think real vanilla extract always tastes best, but you can use imitation vanilla if you’re in a pinch.
- Eggs: Use large, room-temperature eggs for this giant chocolate chip cookie cake.
- Baking powder and salt: Baking powder helps this gluten-free cookie cake rise. I like to use fine sea salt for this recipe.
- Butter: I like to use salted butter for all of my gluten-free baking. It has a greater depth of flavor than unsalted butter! You can also use vegan butter to make this recipe dairy-free.
For Cookie Cake Frosting
Here are the ingredients you’ll need for the frosting recipe:
- Powdered sugar: Any brand of confectioner’s sugar will work for this gluten-free cookie cake recipe!
- Sprinkles: Use gluten-free sprinkles: To ensure this cookie cake is gluten-free, make sure you’re using sprinkles that are gluten-free. These are my favorite gluten-free sprinkles! You also might like this gluten-free mug cake.
- Cocoa powder: For best results with this gluten-free cookie cake recipe, use a high-quality cocoa powder like Guittard or Ghiradelli. Hershey’s cocoa powder will also work.
- Butter: I like to use room-temperature salted butter for more depth of flavor in this gluten-free cookie cake frosting.
- Milk: A splash of regular milk will work, or use dairy-free milk if you want to make this recipe dairy-free.
- Vanilla: Real vanilla extract will give this frosting the best flavor!
How to Make a Gluten-Free Cookie Cake
Make the Cookie Cake
- Preheat the oven to 350F. Lightly grease a 9-inch round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment paper.
- In the bowl of a stand mixer (or in a large mixing bowl with an electric hand mixer), add the butter, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract and mix until combined.
- Add the gluten-free flour, almond flour, baking powder, and salt. Mix on low speed until totally the dry ingredients are combined and no dry streaks are left. Stir in the chocolate chips.
- Spread the batter into the prepared round pan or springform pan.
- Bake for 35-40 minutes, until golden brown. Let the gluten-free cookie cake cool completely.
Make the Frosting
- In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), add the butter. Beat for 2 minutes until light and fluffy.
- Add the powdered sugar, cocoa powder, vanilla extract, salt, and 1 teaspoon milk. Beat on low speed for 30 seconds, then increase to medium speed and mix to evenly combine, scraping down the sides and bottom of the bowl halfway through. Mix in more milk if needed.
- Decorate the cooled gluten-free cookie cake with the frosting. I like to pipe the frosting over the edges using a star tip, then top it with sprinkles. (You might not use all the frosting.) You could also spread the frosting all over the entire top of the cake if you prefer. Enjoy!
Storage Instructions
Store leftover gluten-free cookie cake in an airtight container at room temperature for up to five days. The unfrosted cookie cake can also be wrapped in plastic wrap and stored in the freezer for up to three months.
FAQs
Xanthan gum is a key ingredient in gluten-free cookies, cakes, and other baked goods. It helps bind cookies together and gives them the chewy texture found in cookies made with wheat flour. The best gluten-free flour blends contain xanthan gum, so be sure to check the ingredients label before purchasing!
Yes! You can make gluten-free cookies at home using gluten-free flour, or you can buy gluten-free cookies and gluten-free cookie mixes at the store. (Just make sure the cookies have a certified gluten-free label.)
Some popular gluten-free cookie brands are Simple Mills, Partake Foods, Glutino, and Tate’s Bake Shop. You can even buy gluten-free Oreos!
For best results with your gluten-free cookies, use a gluten-free flour blend that contains xanthan gum. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour are both great options!
Expert Tips & Tricks
- MAKE IT NUT-FREE: The almond flour gives this giant cookie cake a great chewy texture, but you can swap it out and add an additional ⅓ cup gluten-free 1:1 baking flour to make the recipe nut-free.
- MAKE IT DAIRY-FREE: Use vegan butter, dairy-free chocolate chips, and a splash of non-dairy milk in the frosting.
- Use gluten-free sprinkles: To ensure this gluten-free cookie cake stays gluten-free, make sure you’re using sprinkles that are gluten-free. These are my favorite gluten-free sprinkles!
- Add a scoop of ice cream: Although this gluten free chocolate chip cookie cake easily stands on its own, you could take it up a notch by serving it with ice cream. After all, ice cream makes everything better!
I hope you love this recipe as much as we do! If you try this gluten-free cookie cake, be sure to leave me a comment/rating below. I’d love to hear from you!
MORE GLUTEN-Free Baking Recipes
Easy, Gluten-Free Cookie Cake
Ingredients
Cookie Cake
- ¾ cup (170g) butter, at room temperature
- 1 cup (213g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1¾ cups (262g) gluten-free measure-for-measure flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup (170g) semi-sweet chocolate chips, plus more for topping
Chocolate Buttercream Frosting
- ½ cup (113g) butter, at room temperature
- 2 cups (240g) powdered sugar
- ¼ cup (21g) unsweetened cocoa powder
- 1-2 tablespoons heavy cream or milk of choice
- ½ teaspoon vanilla extract
- pinch of kosher salt
- sprinkles for decorating
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray, line with a parchment paper round, then spray the parchment paper.
- In the bowl of a stand mixer, or using a hand mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk and vanilla and mix until well-combined.
- Mix in the gluten-free flour, salt and baking powder until evenly combined. Stir in the chocolate chips.
- Spread the dough into the prepared baking pan. Top with a few more chocolate chips, if desired.
- Bake for 22-26 minutes, until the edges start to turn golden.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely before frosting.
For the chocolate buttercream frosting:
- In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar along with the cocoa powder, heavy cream or milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more heavy cream or milk. If the frosting is too thin, add more powdered sugar to get a pipeable consistency.
- Pipe a border of frosting around the edge of the cookie cake. Top with sprinkles.
Notes
-
- NUT-FREE: This cookie cake is naturally nut-free.
-
- DAIRY-FREE: Use dairy-free butter and dairy-free chocolate chips in the cookie cake. Use dairy-free butter and dairy-free unsweetened milk of choice in the frosting.
-
- Use gluten-free sprinkles: To ensure this gluten-free cookie cake stays gluten-free, make sure you’re using sprinkles that are gluten-free. These are my favorite gluten-free sprinkles!
-
- Add a scoop of ice cream: Although this gluten free chocolate chip cookie cake easily stands on its own, you could take it up a notch by serving it with ice cream. After all, ice cream makes everything better!
I used the recipe from the cookbook, and this cookie cake was a HIT! I took it to a retirement party, and everyone raved about how good it was! I definitely recommend using two tablespoons of the heavy cream for the frosting — I busted my first piping bag trying to pipe with just one tablespoon (maybe I just need better piping bags). Regardless, this cookie cake turned out perfect. I will definitely make this again!
Yay! We’re so pleased the cookie cake was such a hit at the party! Thank you for taking the time to share your positive experience with us, Amber. Happy baking!
Hi Erin,
I used the cookie cake recipe published in your cook book and noticed this one is very different but uses the same pictures. Any particular reason, and which recipe do you recommend? Thanks.
Hi Kelsie, the recipe in the cookbook is the newest version. This original one has been used with great success for several years. Erin tests and retests her recipes and only makes changes if they ensure an improved recipe and/or clearer steps/technique. She did a thorough review of any recipe published in the cookbooks to make sure they were the best of the best. We hope you enjoy the cookie cake!
Can I use brown butter for this cookie cake?
Hi Christie, thank you for your question! It should be possible, but you’d want to use a little more butter (about 10% more) to account for moisture evaporation as it browns so that the texture still turns out well when it bakes. We’d love to hear how it goes!
Perfect , followed recipe to the tee, using the almond flour . Entire family loved it
Yay! We’re so glad the recipe was a hit with the whole family! Thank you for sharing with us. Happy baking!
Thanks again for this recipe.
Thank you for the positive feedback, Gilles! We’re so glad you loved the cookie cake!
Someone asked if a larger pan would work as it would be thinner. has anyone tried it and which size pan is best?
Hi Teri, it should work in a larger pan to make it thinner, but you’ll need to watch the bake closely as it will need less time in the oven. You could try a larger round/springform pan or try it out on a pizza pan. We’d love to hear how it goes!
Tastes amazing and totally fell apart.
Oh well.
Used a silicone pan so I didn’t put parchment paper down.
That’s a bummer that it fell apart. We’re so glad it tasted great still! We hope your next bake goes better for you!
I LOVE this recipe, honestly the best cookie cake I’ve ever had out of gluten free and normal! My sister is gluten free and vegan so I make this cookie cake with oat milk and an egg substitute, it tastes amazing every time. Highly recommend!!
Thank you for the kind feedback, Gwen! We’re so glad you’ve enjoyed this recipe!
Really enjoyed this cookie cake as did 2 other people in my family. I have been missing cookie cakes so much! I used a leftover chocolate icing I had (which had espresso powder in it) and it was a really good pairing. I used a 9 inch cake pan but was wondering about using a bigger diameter baking dish to make it thinner next time? Thoughts, anyone? Thank you!
Such a pretty cake!! I mean, what’s not to love about a cookie & cake as one?! My kids love this!
Made this for a birthday party and it was a huge hit! So delicious and so cute.
I’m so glad you enjoyed it! 🙂
This tastes great – you’d never know it was gluten free! Absolutely delicious!
I made this today, I decided I wasn’t in the mood for the frosting and just topped i5 with whip cream. It is nice and moist. I will file this recipie.