Ultimate Chewy Gluten-Free Cookie Cake: Your New Favorite Chocolate Chip Recipe
This isn’t just a gluten-free cookie cake; it’s the **best** cookie cake, period. I’ve experimented with countless recipes, and this one truly stands out. The magic lies in the carefully balanced combination of almond flour and gluten-free all-purpose flour, which creates an irresistibly chewy texture that’s perfectly soft on the inside with just the right amount of crispness at the edges. Each bite is loaded with rich, melt-in-your-mouth chocolate, and the entire process is surprisingly simple, even for novice bakers. Get ready to bake a show-stopping dessert that everyone, gluten-free or not, will adore!
**Pro Tip: No round cookie cake pan? No problem!** You can easily grab one on Amazon, or get creative and make a DIY foil cookie cake pan. Alternatively, a 9×13 inch pan works great for a rectangular cookie cake (just be aware it will be a bit thinner and might bake faster).
**What Makes This the BEST Gluten-Free Cookie Cake?**
You might be wondering what sets this recipe apart from the rest. After extensive testing and a passion for perfect cookies, I’ve refined this gluten-free cookie cake to embody everything you love about classic cookie cakes, but without the gluten. Here’s why it’s truly exceptional:
- Tried-and-true Perfection! This recipe is a gluten-free adaptation of my *mega* popular homemade cookie cake. It captures all the beloved qualities of the original – the perfect chew, the rich chocolate flavor, and that comforting homemade taste – all while being completely gluten-free. It’s a testament to many iterations to achieve this flawless result.
- Handheld Happiness – No Forks Needed! Our cookie cake boasts a delightfully chewy and soft texture, making it perfectly suited as a handheld dessert. Imagine slicing into a warm, gooey cookie cake that holds its shape beautifully. For the firmest, most durable slices that are easy to pick up and enjoy, a brief chill in the refrigerator before cutting is key. This step ensures clean edges and a satisfying bite every time.
- Budget-Friendly Indulgence! Why spend a fortune at a bakery when you can create a superior gluten-free cookie cake at home for a fraction of the cost? Store-bought gluten-free options often come with a hefty price tag. This recipe allows you to enjoy premium quality and taste without breaking the bank, making it a smart choice for delicious celebrations.
- Effortless Baking – A No-Fuss Recipe! Forget complicated steps and piles of dirty dishes. This recipe is designed for simplicity. You won’t need an electric mixer – a single bowl and a wooden spoon are all it takes to whip up this incredible cookie dough. And if you don’t own a specialized cookie cake pan, a standard 9×13-inch pan works just as well, making this recipe accessible to everyone.
**Essential Tips for Success**
Achieving the perfect chewy texture and presentation for your gluten-free cookie cake is all about these simple yet crucial tips:
- **Serving in the Pan vs. On a Platter:** For ultimate ease and stability, I highly recommend decorating and serving this cookie cake directly in the pan. However, if you prefer to present it on a beautiful platter, you must generously grease the pan **AND** line the bottom with parchment paper. Simply greasing it won’t be enough; gluten-free baked goods tend to stick more, making inversion difficult without parchment.
- **The Chilling Secret for Chewy Slices:** After the cookie cake has fully cooled, place it (still in the pan!) in the refrigerator for 30-60 minutes before you even think about slicing. This step is absolutely essential for achieving a sturdy, wonderfully chewy cookie. Skipping this vital chilling period can result in a more crumbly texture that falls apart easily when cut. The cold firms up the butter and helps the cake hold its shape.
- **Pan Alternatives:** Don’t have a specific round cookie cake pan? No worries! You can follow our guide to create a DIY foil cookie cake pan, or conveniently order one on Amazon to make future cookie cakes a breeze.
**Gather Your Ingredients: What You’ll Need for the Perfect Gluten-Free Chocolate Chip Cookie Cake**
Creating this spectacular gluten-free cookie cake requires a few key ingredients, each playing a vital role in achieving that coveted chewy texture and rich flavor. Let’s break down what you’ll need for both the cookie cake and the optional, but highly recommended, vanilla buttercream frosting.
**For the Gluten-Free Cookie Cake Dough:**
- **Unsalted butter:** The foundation of any great cookie, providing richness and moisture.
- **Brown sugar:** Crucial for that characteristic chewy texture and a deeper caramel-like flavor.
- **Granulated sugar:** Adds sweetness and contributes to the golden-brown crust.
- **Egg:** Binds the ingredients together and adds structure to the dough.
- **Vanilla extract:** Enhances all the other flavors, giving the cookie a warm, inviting aroma.
- **Baking soda:** Helps the cookie spread and contributes to its soft interior.
- **Baking powder:** Provides a little lift, ensuring your cookie cake isn’t too dense.
- **Salt:** Balances the sweetness and brings out the chocolate flavor.
- **Gluten-free all-purpose flour:** This is your primary flour base. I rigorously tested this recipe using **Bob’s Red Mill 1-to-1 gluten-free all-purpose baking flour**, and it delivered consistent, excellent results. I highly recommend sticking with this brand for the best outcome due to its specific blend of starches and flours.
- **Almond flour:** This is the game-changer! Almond flour is the secret ingredient that bestows that iconic, perfect chewy texture we all crave in a chocolate chip cookie.
- **Semi-sweet chocolate chips:** The star of the show, providing delicious pockets of chocolatey goodness throughout the cake.
Let me elaborate on the importance of almond flour here. When I initially developed this recipe using *only* gluten-free all-purpose flour, the results were good, but not quite *perfect*. The cookie cake was a bit on the dry side and lacked the soft, bendy chewiness I was aiming for. I then remembered the success I had with my gluten-free peanut butter cookie recipe, where almond flour played a crucial role in achieving that ideal chew. By incorporating a half-and-half ratio of gluten-free all-purpose flour and almond flour into this cookie cake, it transformed! The almond flour adds essential moisture and a tender crumb, making it incredibly chewy and utterly delicious – truly perfect!
**For the Decadent Vanilla Buttercream Frosting (Optional but Recommended!):**
- **Unsalted butter:** Allow this to sit on your counter while you prepare the cookie dough; it needs to be quite soft to whip up into a smooth, airy buttercream.
- **Powdered sugar:** Also known as confectioners’ sugar, this fine sugar dissolves easily, creating a silky-smooth frosting.
- **Vanilla extract:** Essential for that classic, sweet vanilla flavor in your buttercream.
- **Pinch of salt:** Just a touch to cut through the sweetness and enhance the overall flavor.
- **Milk:** I suggest using whole milk for a richer, creamier frosting, but any milk you have on hand will work perfectly.
- **Piping Bag & Tips (optional):** For a professional-looking finish, a large star piping tip is ideal for creating beautiful borders (these are often included in convenient cookie cake kits!).
**How to Make This Incredible Gluten-Free Cookie Cake: A Step-by-Step Guide**
Follow these detailed steps to bake your very own delicious and perfectly chewy gluten-free chocolate chip cookie cake. It’s easier than you think!
**Step 1: Strategically Crush Half of the Chocolate Chips**
This might seem like an unusual step, but it’s key to achieving the ultimate chocolate distribution in every single bite of your gluten-free cookie cake. By crushing half of your chocolate chips, you get a delightful mix: small fragments that spread chocolatey goodness throughout the dough, and larger chunks that deliver satisfying bursts of melted chocolate. Place ½ cup of your semi-sweet chocolate chips into a zip-top plastic bag. Use a rolling pin to gently smash them. The goal isn’t to pulverize them into powder, but rather to break them into smaller, irregular pieces and some larger shards. This textural variation is pure genius!
**Step 2: Master the Art of Dough Making**
Begin by melting your unsalted butter in a microwave-safe bowl or small saucepan until it’s *just* melted – no need for it to be sizzling hot. In a spacious mixing bowl, combine the melted butter with both the brown sugar and granulated sugar. Use a sturdy wooden spoon or a spatula to thoroughly stir them together until a uniform, somewhat grainy mixture forms. Next, beat in the egg until well incorporated, followed by the vanilla extract, baking soda, baking powder, and salt. Give it another good stir to ensure everything is evenly distributed. Finally, add both the gluten-free all-purpose flour and the almond flour, then continue stirring until all the dry ingredients are fully combined with the wet, and no streaks of flour remain. Fold in both the crushed and whole chocolate chips until they are evenly dispersed throughout the dough.
**Step 3: Pressing the Dough for an Even Bake**
Gluten-free cookies, by nature, can be a bit more prone to sticking during baking. To ensure an easy release and a perfect cookie cake, you’ll need to prepare your cookie cake pan diligently. Generously grease the entire pan, paying special attention to all the edges and corners. If you intend to invert the cookie cake onto a serving tray after baking, it is **highly recommended** to also line the bottom of the pan with parchment paper – even after greasing the edges. This dual approach will guarantee a clean, effortless release. Using a spoon or clean, lightly greased hands, drop small, even pieces of dough all over the pan. Then, use your hands or a spatula to gently but firmly press the dough down, spreading it evenly across the bottom of the pan to form your cookie cake base. Make sure your chocolate chips are well-distributed; if you see any large clumps stuck together, gently pull them apart. While delicious, large clusters of chocolate chips can create weak spots in your cookie cake, making it more prone to breaking during slicing.
**Step 4: The Perfect Bake for Ultimate Chewiness**
Preheat your oven to 350ºF (175ºC). Once hot, carefully place the prepared cookie cake pan into the oven and bake for approximately 12 to 14 minutes. It’s crucial not to overbake a gluten-free cookie cake! When you remove it from the oven, it might still look a little soft or slightly under-baked in the center. Don’t worry, this is exactly what you want! The residual heat retained by the pan will continue to gently cook the cookie, ensuring it sets perfectly as it cools. This method helps achieve that desired soft, chewy interior.
**Tip**: The biggest mistake you can make with a GF cookie cake is over-baking it. An over-baked cookie cake will turn crispy and dry, making it difficult to cut into neat, clean slices and sacrificing that wonderful chewy texture. Trust your instincts and the recommended baking time – slightly under-baked is the secret to a beautifully soft and chewy result!
**Step 5: The Crucial Cool & Chill**
Once baked, allow your cookie cake to cool completely on a wire rack. This is a vital step for the cake to set properly. If you plan to invert and remove your cookie cake from the pan, it *must* be fully cooled and then refrigerated before you attempt to take it out. Personally, given the softer nature of this particular cookie, I find it easiest and most visually appealing to keep it right in the pan for serving. While your cookie cake is cooling, this is the perfect time to prepare your luscious vanilla buttercream frosting.
**To Remove from Pan for Platter Serving:**
When the gluten-free cookie cake is cool to the touch (usually 1-2 hours), place the entire pan in the refrigerator for an additional 30-60 minutes. This chilling period is absolutely necessary for sturdy, clean slices. Once chilled, carefully run a butterknife or a thin spatula along the edges of the pan to help loosen the cookie cake. Then, place a flat serving platter or a cutting board on top of the pan and, with a swift, confident motion, flip the pan over to release the cookie cake. If you used parchment paper, it should slide out smoothly. Finally, place your desired decorative serving plate or platter over the inverted cookie cake and flip it one more time so it’s right-side up. Now you’re perfectly set to decorate!
**Step 6: Unleash Your Inner Artist – Decorate!**
This is where you can truly make your gluten-free cookie cake shine! You can either use the delicious homemade vanilla buttercream recipe I’ve provided below, or opt for the convenience of your favorite store-bought frosting in a can or tube. Both work wonderfully!
**Classic Cookie Cake Decoration:**
For a timeless look, I used a piping bag fitted with a large star tip to create a simple, elegant vanilla buttercream border around the edge of my gluten-free cookie cake. For an extra festive touch, scatter sprinkles over the frosting border immediately after piping, before it has a chance to set (take a peek at my sugar cookie cake for some colorful inspiration!). Or, keep it clean and classic as-is. If you’re celebrating a birthday, consider using large number stencils (as demonstrated in my Giant Birthday Cookie Cake post) to pipe a celebratory number right in the center.
**More Creative Decorating Ideas:**
- **Gluten-Free Cookie Ice Cream Cake:** Elevate your dessert by baking this cookie in a springform pan (you’ll need to adjust the baking time slightly, adding a few extra minutes). Once cooled, top it with a generous layer of your favorite ice cream and freeze until firm for an unforgettable treat!
- **Bakery-Style Masterpiece:** Want a cookie cake that rivals those from Mrs. Field’s or Great American Cookie? Skip the shipping and use various frosting colors to create intricate designs or messages. You can also alternate vanilla buttercream with a rich chocolate frosting for a striking two-toned border.
- **Layered Cookie Pizza:** Ever had a brownie pizza? You can create a similar, decadent experience with this gluten-free cookie cake recipe! Bake a brownie mix in one pan, invert it, and then layer this baked cookie cake on top for a truly show-stopping double-layered, pizza-style cake. Who wouldn’t prefer a glorious gluten-free cookie pizza over a plain birthday cake?! Gluten-free cookie pizza for the win!
**Tip**: If you don’t have specialized piping bags, a sturdy zip-top plastic bag makes a fantastic substitute. Simply snip off one corner and insert your piping tip, or just snip a small hole for a simple round piped effect.
**Step 7: The Moment of Truth – Cut and Serve!**
The hardest part of baking is the waiting, right? But now, the time has finally come to slice into your magnificent gluten-free cookie cake and savor every last bite! For clean, elegant portions, use a sharp chef’s knife. You can cut it into classic wedges for individual servings or, if you’re catering to a larger crowd, opt for smaller squares. The choice is yours!
**Next-Level Serving Suggestion**: While the inherent appeal of a cookie cake is its delightful handheld nature, transforming it into an elevated dessert is simple. Serve a slice on a plate alongside a generous scoop of your favorite ice cream. Drizzle it with warm caramel or rich chocolate sauce (or both, for an extra indulgent touch!), and finish with a scattering of mini chocolate chips or sprinkles over the top. It’s an absolutely divine combination that will impress everyone!
**Frequently Asked Questions About Gluten-Free Cookie Cake**
While I might be biased, I can confidently say that after countless rounds of testing and tweaking, this recipe yields the absolute best gluten-free cookie cake I’ve ever tasted! My focus was on achieving that perfect, classic chewy texture without any compromise. I experimented with numerous combinations of different gluten-free flours, but it was the unique blend of almond flour and a high-quality gluten-free all-purpose flour (like Bob’s Red Mill 1-to-1) that truly delivered an unparalleled, incredibly chewy result. Many people wonder where to buy gluten-free cookie cake, but with how simple and delicious this recipe is, there’s absolutely no need to purchase one from a store or bakery when you can easily create this masterpiece at home!
For optimal freshness, gluten-free cookie cake is best stored at room temperature on the counter if unfrosted. However, once you’ve applied the delicious buttercream frosting, it will need to be refrigerated after about a day because the buttercream contains milk. Personally, I find the cookie cake is even chewier and more delightful when served chilled! If you’re planning to make a giant cookie cake in advance for a special occasion, I recommend baking the gluten-free cookie cake first and then waiting to frost it on the day you plan to serve it. This cookie cake is at its prime when eaten within 2 days, as gluten-free baked goods tend to dry out a bit faster than their traditional counterparts. Enjoy it fresh for the best experience!
If you don’t own a dedicated 11-inch metal cookie cake pan, you have a couple of great alternatives. You can use a standard 9×13-inch metal pan to create a delicious rectangular cookie cake. Keep in mind that this will result in a slightly thinner cake, so it will likely bake a few minutes faster – keep an eye on it! Another fantastic option is to follow the detailed instructions in my homemade cookie cake post for making a clever DIY cookie cake pan using aluminum foil and a large mixing bowl (around 10 inches in diameter). A round pizza pan, however, generally won’t work well for this recipe as it’s typically much larger than needed, which would make your cookie cake excessively thin and potentially dry.
Making this cookie cake vegan and gluten-free is definitely achievable with a few simple substitutions! You can swap the traditional egg for a flax egg (a mixture of ground flaxseed and water), replace the dairy butter with your favorite high-quality vegan butter, and ensure you use a brand of chocolate chips that is certified vegan. If you wish to include the creamy buttercream frosting, you’ll need to use vegan butter for the frosting as well, and substitute the regular milk with a plant-based milk alternative like almond milk, soy milk, or oat milk. These adjustments will allow you to enjoy a delicious, inclusive dessert!
Chewy Gluten-Free Cookie Cake
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Ingredients
Cookie Cake Recipe
- ½ cup unsalted butter (You will be melting this)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup gluten-free all-purpose flour
- ¾ cup almond flour
- 1 cup semi-sweet chocolate chips (You’ll be chopping ½ cup and adding the remaining ½ cup whole).
Vanilla Buttercream Frosting
- ¼ cup unsalted butter (softened to room temperature)
- 1 ¼ cups powdered sugar
- ¾ teaspoons vanilla extract
- Pinch of Salt
- 1-2 tablespoons milk
**Before you begin!** If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350℉ (175ºC).
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Chop ½ cup of the chocolate chips into small pieces (set the other ½ cup of unchopped chocolate chips aside). Set aside.
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In a small microwave-safe bowl, melt the **unsalted butter** (½ cup, i.e., 1 stick) for 20-30 seconds until *just* melted.
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Add in **granulated sugar** (¼ cup) and **light brown sugar** (½ cup) to the melted butter and use a spatula to stir until combined (do not use a mixer!). Add in **egg** (1 large) and **vanilla extract** (1 ½ teaspoons), then mix well. Next, add in **baking soda** (½ teaspoon), **baking powder** (¼ teaspoon), and **salt** (¼ teaspoon) and mix again until fully incorporated. Finally, add in the **gluten-free all-purpose flour** (¾ cup) and the **almond flour** (¾ cup) and mix thoroughly until all the flour has disappeared into the dough, ensuring no dry spots remain.
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Lastly, gently fold in both the ½ cup of **chopped** chocolate chips and the ½ cup of **whole** chocolate chips until evenly distributed throughout the dough.
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Generously grease an 11″ **aluminum** cookie cake pan (don’t have one? See notes section below for alternatives). If you plan to invert the cake from the pan, you *must* line the bottom with parchment paper **and** grease the edges of the pan thoroughly to ensure it releases cleanly. Spread the prepared dough into an even layer in the pan, pressing gently.
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Bake at 350℉ for 12-14 minutes. It is critical **not to overbake** your chocolate chip cookie cake! You want the cookie cake to be lightly golden brown on the top edges and appear slightly underbaked in the center for that perfect soft and chewy texture (my oven achieved perfection at 12 minutes). Remove the pan from the oven and immediately place it on a cooling rack. Allow the cookie cake to cool *completely* in the pan before attempting to remove it. Once cooled, transfer the cookie cake (still in its pan) to the refrigerator for 30-60 minutes. This chilling step is essential for a sturdy, chewy cake that slices cleanly without crumbling.
**Tip**: To remove the cookie cake from the pan, use a knife to carefully go around the edges to loosen it. Place a flat platter or cutting board on top of the pan, then confidently flip the pan over to release the cookie cake. If you used parchment paper, this process should be quite smooth. After flipping it out, place your final decorative plate or platter over the cookie cake and flip it again so it’s right-side up and ready for decoration.
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Once fully cooled and chilled, prepare your vanilla buttercream. Using a large star piping tip fitted in a piping bag, pipe a decorative border around the edges of the cookie cake. If adding sprinkles, do so immediately after piping, as the frosting will begin to set quickly.
To Make Frosting:
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In a mixing bowl, beat the **softened unsalted butter** (¼ cup, i.e., ½ stick), **vanilla extract** (¾ teaspoons), and a **pinch of salt** on medium-high speed for 1 minute until the mixture is smooth and creamy. Reduce the mixer speed to low and gradually add the **powdered sugar** ¼ cup at a time (totaling 1 ¼ cups). You may need to stop the mixer occasionally to scrape down the sides of the bowl. Next, add the **milk** one tablespoon at a time (1-2 tablespoons total), mixing after each addition. Finally, increase the mixer speed to high and beat for 2-3 minutes until the frosting is light, creamy, and has a smooth consistency suitable for piping. If the frosting appears too runny, add a little more powdered sugar. If it’s too stiff, add a tiny bit more milk until your desired piping consistency is reached.
This recipe provides enough frosting to pipe a beautiful border along the edges of your cookie cake. If you’d like to frost the entire top of the cake or pipe words and designs, simply double the frosting recipe!
**Last Step!** Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- You can bake in a 9×13 inch pan (this will result in a slightly thinner cake, so baking time may be reduced by a couple of minutes). OR
- Create a DIY cookie cake pan using a large mixing bowl (approximately 10″ in diameter) lined with heavy-duty aluminum foil (refer to the detailed instructions in the FAQ section here). Please note that because a foil pan doesn’t conduct heat as efficiently as a metal pan, these typically require an extra 4-6 minutes of baking time.
Storing: Because of the high sugar content, you generally don’t need to refrigerate an unfrosted cookie cake if you plan to enjoy it within 1 day. However, if you’re making it further in advance or it’s frosted, I recommend gently wrapping the frosted cookie cake (once the frosting has set) and placing it in the fridge. The chilled cookie cake is also wonderfully chewy!
Freezing/Make Ahead Tip: While I don’t typically recommend freezing chocolate chip cookies as I find they can lose some of their chewy texture and become a bit dry, if you absolutely need to make this in advance, you can wrap the baked, unfrosted cookie cake tightly in plastic wrap and then aluminum foil. When you’re ready to serve, let it thaw completely at room temperature before frosting.
Decorating Tip: If you’re feeling particularly creative or want to add a personal touch, consider doubling the frosting recipe. This will provide you with ample frosting to pipe phrases like “Happy Birthday,” create intricate designs, or generously cover the top surface.
Can I double this recipe? Yes, you can double the recipe. However, it’s crucial to ensure that the dough is still spread to approximately ½ inch thick once pressed into your pan. This means you will need a significantly larger pan than the recommended 11-inch one. Be aware that a thicker dough will require longer baking times and may not yield the exact same traditional, delightfully chewy cookie cake texture you’re used to.
Nutrition information is just an estimate but based on 12 servings.
Nutrition
If you make this incredible gluten-free cookie cake, be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what delicious creations you’ve made! Happy baking!