Gluten-free Chocolate Chip Cookie Cake

This Gluten-free Chocolate Chip Cookie Cake is like a copycat version of store-bought cookie cakes from the grocery store. Dollops of homemade chocolate buttercream frosting and rich velvety chocolate chips in every bite.

There is nothing like a classic chocolate chip cookie cake to bring back all the childhood birthday party memories. Whether it was served on a paper plate at a sleepover or at the local pizza shop with balloons and juice boxes, cookie cakes were the ultimate party dessert—and honestly, they still are.

This gluten-free chocolate chip cookie cake is my go-to recipe when I want something easy, nostalgic, and outrageously delicious. It has the chewy center, the golden crisp edges, and of course, plenty of gooey chocolate chips. It’s easy to make ahead of time, perfect for decorating, and ideal for any occasion—from birthdays to bake sales to just a Wednesday when you need a little something extra.

Let’s get baking!

Why You’ll Love This Chocolate Chip Cookie Cake

If you’re someone who loves the idea of a giant chocolate chip cookie baked into a cake shape, then you’re in for a treat. This version is:

• Gluten-free and made with a simple flour blend (and I’ll share exactly which one I used!)

• Soft, chewy, and gooey in the center with golden, crisp edges

• Loaded with chocolate chips, because more chocolate = more joy

• Kid-friendly and party-perfect, but also totally acceptable for a quiet night in

• Decorated with frosting or sprinkles for that classic bakery-style cookie cake feel

Plus, it’s super easy to whip up with pantry staples—no chilling, no fancy equipment, no complicated steps.

Ingredients Needed

• Unsalted butter – You can likely use vegan or dairy-free butter if needed
• Coconut sugar – I love the deep, caramelly flavor this adds. You can also use light brown sugar if needed, but coconut sugar gives it a slightly healthier twist.
• Egg + egg yolk – This combo helps the cookie cake stay super chewy and rich.
• Vanilla extract – Don’t skimp here! Vanilla brings so much depth of flavor.
• Gluten-free flour  – I used this exact one. Each gluten-free flour is different so I can only recommend the one I use for exact results. 
• Chocolate chips – Semi-sweet, dark, or even a mix of your favorite chips all work beautifully.

How to Make Chocolate Chip Cookie Cake

This cookie cake is so easy to pull together. Here’s how to do it:

1. Preheat oven to 350 degrees F and grease a 9-inch springform pan
2. In a medium mixing bowl, cream together your unsalted butter and coconut sugar for about 30 seconds until it’s fluffy and slightly lighter in color. You don’t need a stand mixer here—an electric hand mixer or even a sturdy spatula will do the job just fine.
3. Add the egg, egg yolk, and vanilla extract to the bowl and beat until everything is smooth and fully combined.
4. Next, add in your gluten-free flour, baking powder, and sea salt. Be sure to spoon the flour into the measuring cup and level it off so you don’t end up with too much. Mix until just combined—you don’t want to overwork the dough.
5. Gently fold in the chocolate chips, saving a handful to press on top of the cookie cake before baking. This makes it look extra inviting and bakery-worthy when it comes out of the oven.
6. Transfer the cookie dough into a greased 9-inch springform pan (you can also line it with parchment paper for easy removal). Press the dough evenly into the pan and press the remaining chocolate chips on top.
7. Bake the cookie cake for 28 to 32 minutes, or until the edges are golden and the center looks just set. Don’t overbake—it will continue to set as it cools, giving you that perfect chewy center.
8. Let the cookie cake cool completely in the pan before removing.
9. As the cake cools, prepare my chocolate buttercream frosting or your desired recipe
10. Use a pipping bag to add dollops of frosting around the cake. 
11. Add extra sprinkles or flakey sea salt, slice and serve!

Decorating Your Cookie Cake

This part is totally optional, but so fun!

To give your chocolate chip cookie cake that classic bakery look, fill a piping bag fitted with a large French star tip with your favorite frosting (vanilla buttercream, chocolate ganache, or even peanut butter frosting work great). Pipe a generous border around the edge, then top with flakey sea salt or colorful sprinkles.

Want to make it festive? Add candles, birthday messages, or edible confetti.

Make It Your Own

This cookie cake is endlessly customizable. Try adding:

• M&M’s or mini peanut butter cups instead of some of the chocolate chips

• A swirl of nut butter in the dough before baking

• A layer of frosting or ganache on top, then slice into squares like bars

• Chopped nuts or dried fruit for extra texture

You can also turn the dough into individual cookie cups by baking it in a muffin tin-just reduce the bake time to about 10-12 minutes.

FAQs about Chocolate Chip Cookie Cake

Can I use regular flour instead of gluten-free?

Absolutely! If you’re not gluten-free, you can use all-purpose flour in the same amount. But make sure to measure carefully – flour is the #1 reason cookies come out dry or cakey.

Can I make this ahead of time?

Yes! This cookie cake stays fresh for up to 3 days stored tightly covered at room temperature. You can also freeze it (whole or in slices) for up to 3 months—just defrost and decorate when ready to serve.

What kind of chocolate chips work best?

I love using a mix of semi-sweet and dark chocolate chips for a rich, gooey flavor. But mini chips, milk chocolate, or even chopped-up chocolate bars all work beautifully. You can’t go wrong with chocolate.

How do I get clean slices?

Let the cookie cake cool completely before slicing, and use a sharp knife. If you’ve decorated with frosting, wipe the knife between slices for a cleaner look.

Why I Love Making Cookie Cakes for My Kids

There’s something so special about baking one big cookie for the people you love. My kids go crazy for this chocolate chip cookie cake every time, it’s their favorite treat for birthdays, school parties, and any time they’re asking for “something chocolatey and chewy.”

What I love most is how easy this is to make with little ones. They can help with pressing the dough into the pan, sprinkling on the extra chocolate chips, or even piping the frosting if we’re feeling fancy. It’s a memory-maker in dessert form.

And as a mom, it makes me feel good knowing I can use better-for-you ingredients (like coconut sugar and gluten-free flour) while still creating something indulgent and fun. No one ever knows it’s gluten-free, it just tastes like the best chocolate chip cookie ever.

To Wrap It Up

Whether you’re baking for a birthday party, a back-to-school treat, or just because it’s Tuesday, this chocolate chip cookie cake will never let you down. It’s soft, chewy, and rich with flavor. You can dress it up or keep it simple. It bakes in under 35 minutes and brings big joy with every slice.

If you make this recipe, comment below so I can hear what you think! I love seeing how you all decorate and serve this – especially the ones your kids get involved in. And if you’re looking for more nostalgic, better-for-you desserts, you’ll love my Brownie Batter Truffles, Pop Tart Bars and Twix Bars.

Here’s to making dessert the most fun (and delicious) part of the day—without the stress.