This gluten free cookie cake is easy to make and perfect for your next birthday or celebration! It's soft and chocolatey in the center with crispy edges and piped buttercream. Top with sprinkles to make it festive!
Why You Will Love This Gluten Free Cookie Cake
- It's easy to make!
- The edge is crispy but the inside is soft with lots of melty chocolate chips like any good cookie should be!
- It's perfect for birthdays and/or celebrations. You can just change the color of the buttercream and sprinkles depending on the occasion.
- It's basically a really big amazing chocolate chip cookie!
For the cookie cake:
- Unsalted butter - I use unsalted butter in all my baked goods. Both unsalted or salted work in baked goods but most bakers prefer unsalted because it allows you to control the amount of salt in the recipe. Nobody wants an overly salty dessert!
- Sugar - Not only does sugar sweeten up the cookie but it keeps it tender and moist.
- Brown sugar - The molasses in the brown sugar reacts with the baking soda to create rise while it bakes. It also makes the cookie chewy and adds flavor in the best way possible.
- Egg - For binding
- Gluten free all purpose flour - Gluten free all purpose flour is a blend of flours, starches, and xanthan gum that are combined to mimic regular flour and to be used in its place. My favorite brand is Bob's Red Mill's 1:1 All Purpose Gluten Free Flour and it's the one I use for most of my recipes. Each brand is slightly different with different ingredients and ratios. Not all of them taste very good and so I highly recommend using one you know you like or the one I've recommended.
- Baking soda - To help the cookies rise
- Kosher salt - I always use kosher or sea salt in all my recipes. If you use table salt be sure to half the amount of salt.
- Chocolate Chips - I like a lot of chocolate chips in my cookies and/or cookie cake. If you prefer less you can add ¾ cup instead of a whole cup.
For the buttercream frosting:
- Butter - Make sure the butter is room temperature so it whips up nicely. If you pull it straight from the refrigerator you can microwave it a few seconds to soften it. It's better if it's a little too cold than too soft and melty. Keep this in mind as you microwave it and only do it for a few seconds at a time.
- Powdered sugar - Sweetens the frosting
- Vanilla - Adds vanilla flavor to it
How To Make The Cookie Cake
Spray the Pan
Spray the cake pan with nonstick spray. Cut out a parchment round slightly smaller than the pan and place it in the bottom then spray again. This will make it so the cookie will easily come out of the pan. I do this for cakes as well. It's worth the extra effort.
Set it aside and then preheat the oven.
Cream the butter and both sugars
Creaming butter and sugar together adds air to the mixture and thus volume to the whole batch. Cream it until the butter looks lighter and fluffier in texture.
Add the Egg
Add the egg and beat until incorporated. Turn off the mixer and scrape down the sides of the bowl with a spatula.
Add the Dry Ingredients
Now you can add your dry ingredients. Sometimes I will measure them in a bowl first and stir with a fork then add to the mixer. This just means the baking soda and salt are evenly dispersed throughout and won't get stuck in one part of the cookie dough. Beat until a cookie dough forms.
Add the Chocolate Chips
Add the chocolate chips and turn the mixer on low. Let it go until all the chocolate chips are evenly mixed in.
Spread in Pan & Bake
Use a spatula to scrape the cookie dough into the cake pan and use a spatula to spread it around evenly. Bake for 22 minutes.
How to Remove it From the Pan
You may wonder "How am I ever going to get this cookie out of this pan without it breaking?". It's actually quite simple.
Let the big cookie cool until it's only slightly warm. Place a large flat cutting board over the top of the cake pan.
While holding the cake pan and the cutting board together flip them over. Remove the cake pan. Now you will have a cookie cake on a cutting board that's upside down.
Place whatever plate or serving platter you're using on top of the upside down cookie. The bottom of the plate should be facing you. Carefully hold the cutting board and plate together then flip one more time.
You should have a gluten free cookie cake on a plate ready to frost.
If you prefer to skip this step you can just wait for it to cool inside the pan and then frost it in the pan then slice and serve!
Tips & Substitutions
- Wait until the cookie is completely cool to frost with buttercream. Butter is the main component of buttercream which means if you put it on a hot cookie it will turn into buttercream soup.
- Don't try to remove the cookie while it's hot. A hot cookie hasn't set up yet and will fall apart on you if you try to remove it.
- Make sure you use a gluten free all purpose flour that contains xanthan gum. If you decide to try this recipe with a different gluten free all purpose flour just make sure you use one that contains xanthan gum. It provides structure and binding in gluten free baked goods.
- Only use as much icing as you like. I used less than half of the below recipe. I like the buttercream on the edges and that's all. If you like more than go ahead and add more. Remember though you don't have to use all the buttercream.
How Do I Decorate it?
The short answer is however you want to! If you want to just spread some icing on there with a spatula go for it. If you want to go straight up Martha Stewart on this cookie cake then check out Youtube for some easy buttercream piping tutorials.
You can find all the supplies you need including piping bags and tips at your local craft store. I prefer to use disposable piping bags because the reusable ones are a hassle to clean.
Honestly even if you're piping is less than desirable once you add lots of colorful sprinkles it will look amazing!
Other Gluten Free Cookie Recipes You Might Like
- Gluten Free Funfetti Sugar Cookies
- Gluten Free M&M Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Cowboy Cookies
- Gluten Free Snowball Cookies
Gluten Free Cookie Cake
- Stand Mixer with the Paddle Attachment
- 8 inch cake pan
- Medium sized bowl
- Measuring cups
- Measuring spoons
- Parchment paper
- Piping bag with tips (optional for decorating)
- ½ cup butter, unsalted & room temperature
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg, large
- 1 cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour or a gluten free all purpose flour that contains xanthan gum
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chips
For the buttercream:
- ½ cup butter, unsalted & room temperature
- 1 ¾ cup powdered sugar
- 1 tbsp whole milk
- t teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8 inch cake pan with nonstick spray then set aside. Cut a circle out of parchment paper slightly smaller than the inside of the pan. Set it in the bottom of the pan and spray with nonstick spray.
- In the bowl of a stand mixer cream together the butter and both sugars on medium speed until light and fluffy - about 5 minutes. Add the egg and beat again until incorporated. Scrape down the sides of the bowl with a spatula.
- In a medium bowl combine the flour, baking soda, and salt. Stir with a small whisk or fork then pour the flour mixture into the butter/egg mixture and beat until well combined.
- Add the chocolate chips to the cookie dough and turn the mixer on low until the chips are evenly dispersed throughout the batter.
- Scrape the batter into the greased cake pan and spread evenly throughout the pan. Bake for 22 minutes. Let the cookie cool completely before removing or frosting.
For the buttercream:
- Cream the butter and ½ cup of the powdered sugar for 3 minutes on medium speed.
- Add 1 ¼ cup more of powdered sugar and beat for 3 more minutes on medium speed. Stop the mixer halfway through and scrape down the sides of the bowl with a spatula to make sure everything gets incorporated.
- Add milk and vanilla then beat for 1 more minute scraping if necessary.
- Scrape the buttercream into a piping bag and pipe onto the cooled cookie cake.
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