Meaningful Eats
Easy, Gluten-Free Cookie Cake
10 servings
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!
Ingredients
Cookie Cake:
- ½ cup (113g) butter, softened to room temperature
- ¾ cup (160g) brown sugar
- ¾ cup (150g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup (150g) gluten-free 1:1 baking flour
- ½ cup (56g) blanched almond flour (or 1/3 cup more gluten-free flour)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
Frosting:
- ½ cup (113g) butter, softened to room temperature
- 1 ½ cups (188g) powdered sugar
- ¼ cup (25g) cocoa powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 teaspoons milk
- Sprinkles for decorating optional
Instructions
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 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 combined and no dry streaks are left. Stir in the chocolate chips.
- Spread the batter into the prepared baking pan.
- Bake for 30-35 minutes, until golden brown. Let 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 cookie cake with the frosting. I like to pipe the frosting over the edges, then top with sprinkles. (You might not use all the frosting.) Enjoy!
Notes
RECIPE NOTES
- 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!
Nutrition
Calories: 489kcal | Carbohydrates: 59g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 228mg | Potassium: 193mg | Fiber: 4g | Sugar: 47g | Vitamin A: 503IU | Calcium: 64mg | Iron: 2mg