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Gluten-free Chocolate Chip Cookie Cake

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5 from 1 review

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.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins

Yield: 10 slices 1x

Ingredients

Scale
  • 1/2 cup + 2 tablespoons unsalted butter, room temp
  • 1 cup coconut sugar
  • 1 egg + 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups gluten-free flour (I used this exact one)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cup chocolate chips

Instructions

  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!

Notes

*Store in airtight container for 5 days or freezer for 2 months 

  • Author: Rachel Mansfield

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