There’s something nostalgic about a cookie cake. For me, it brings back memories of birthdays and weekend treats.
But since I follow a gluten-free lifestyle, I wanted a version that still had that chewy, gooey center and crisp, golden edges—without the gluten.
After testing this recipe a few times, I finally nailed it. And let me tell you—it’s just as indulgent as the classic.
Why You Will Love This Recipe?
You’ll love this gluten-free cookie cake because it’s soft, chewy, and loaded with chocolatey goodness—just like the classic version, but without the gluten.
I love how it’s easy to make in one bowl and perfect for birthdays, holidays, or any celebration. Plus, it tastes so good no one ever guesses it’s gluten-free!
Can You Eat this Recipe every day?
While I love treating myself to a slice of gluten-free cookie cake, I don’t eat it every day. It’s still a dessert, so it’s best enjoyed in moderation.
Even though it’s gluten-free, it can be high in sugar and fat, so I like to save it for special occasions or when I’m really craving something sweet. Balancing it with a healthy diet works best for me.
How To Prepare Gluten Free Cookie Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: One 9-inch cookie cake (8–10 slices)
🧰 Equipment Needed
- 9-inch round cake pan or springform pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
🧂 Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (semi-sweet or dark)
- Optional: extra chocolate chips or sprinkles for topping
🔪 How To Make Gluten Free Cookie Cake Recipe?
1. Preheat the Oven
I preheat my oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. I usually line the bottom with parchment paper so the cookie cake lifts out easily after baking.
2. Cream Butter and Sugars
In a mixing bowl, I cream the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This usually takes about 2 minutes with a hand mixer.
3. Add Egg and Vanilla
I beat in the egg and vanilla extract until smooth and well combined. This gives the cookie cake that rich flavor and soft texture.
4. Combine Dry Ingredients
In another bowl, I whisk the gluten-free flour, baking soda, and salt. I slowly add the dry mixture into the wet, mixing just until combined. I try not to overmix.
5. Fold in Chocolate Chips
With a spatula, I fold in the chocolate chips. At this point, I sometimes sneak a bite of the dough—it’s that good.
6. Spread and Bake
I press the dough evenly into the prepared cake pan and sprinkle a few extra chocolate chips on top. Then, I bake it for 18–22 minutes until the edges are golden and the center looks just set.
7. Cool and Slice
Once out of the oven, I let it cool in the pan for about 10 minutes before transferring it to a cooling rack. After it cools completely, I slice and serve.
🥗 Nutrition Facts (Per Slice – based on 10 slices)
- Calories: 280
- Carbohydrates: 32g
- Fat: 15g
- Protein: 3g
- Fiber: 2g
- Sugar: 18g
- Sodium: 120mg
🍽️ Serving Suggestions
I love topping this cookie cake with a simple swirl of buttercream or whipped cream and some festive sprinkles.
If I’m feeling fancy, I serve each slice with a scoop of vanilla ice cream and a drizzle of melted chocolate.
💡 Tips and Variations
- Don’t skip the parchment paper. It makes removal a breeze.
- Add nuts like chopped pecans or walnuts for a crunch.
- Use dairy-free butter and chocolate if you need it completely dairy-free.
- Frost it! A ring of chocolate frosting around the edge turns it into a celebration cake.
🌿 Health Benefits
This cookie cake skips refined wheat flour, making it easier on my digestion. Using gluten-free flour and high-quality chocolate chips means I get a treat that’s both satisfying and a bit more mindful. If I swap out the butter for coconut oil, I get a dose of healthy fats too.
How To Store
To store a gluten-free cookie cake, I let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container.
I keep it at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 2 months, thawing them before serving.
📝 Note
Every gluten-free flour blend acts a little differently. I always use a trusted 1-to-1 blend with xanthan gum. If yours doesn’t include it, add ½ teaspoon of xanthan gum to avoid a crumbly cake.
❓ FAQ
Can I make this cookie cake ahead of time?
Yes, I often bake it a day in advance. Just wrap it well and keep it at room temperature or in the fridge.
Can I freeze the cookie cake?
Absolutely. I slice it, wrap each piece in plastic wrap, and store them in a freezer-safe bag for up to 2 months.
What gluten-free flour works best?
I prefer a 1:1 gluten-free baking flour blend with xanthan gum for the best texture.
Can I make it dairy-free too?
Yes, I use plant-based butter and dairy-free chocolate chips to make it completely dairy-free.
How do I know it’s done baking?
The edges should be golden and the center just set. I use a toothpick test—if it comes out with a few moist crumbs, it’s perfect.
✅ Conclusion
This gluten free cookie cake recipe is my go-to when I want something sweet, quick, and totally indulgent.
Whether it’s for a birthday or just a Friday night craving, this dessert hits every mark—chewy, rich, chocolatey, and golden around the edges. And the best part?
No one ever notices it’s gluten-free. That’s a win in my book. Give it a try, and let me know how you make it your own!
Gluten Free Cookie Cake Recipe
Ingredients
Equipment
Method
- Preheat the Oven
- I preheat my oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. I usually line the bottom with parchment paper so the cookie cake lifts out easily after baking.
- Cream Butter and Sugars
- In a mixing bowl, I cream the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This usually takes about 2 minutes with a hand mixer.
- I beat in the egg and vanilla extract until smooth and well combined. This gives the cookie cake that rich flavor and soft texture.
- Combine Dry Ingredients
- In another bowl, I whisk the gluten-free flour, baking soda, and salt. I slowly add the dry mixture into the wet, mixing just until combined. I try not to overmix.
- Fold in Chocolate Chips
- With a spatula, I fold in the chocolate chips. At this point, I sometimes sneak a bite of the dough—it’s that good.
- Spread and Bake
- I press the dough evenly into the prepared cake pan and sprinkle a few extra chocolate chips on top. Then, I bake it for 18–22 minutes until the edges are golden and the center looks just set.
- Cool and Slice
- Once out of the oven, I let it cool in the pan for about 10 minutes before transferring it to a cooling rack. After it cools completely, I slice and serve.