Gluten-free cookie cake that’s soft and chewy in the middle with golden, slightly crispy edges. This is basically a giant chocolate chip cookie baked in a round pan and topped with buttercream and sprinkles. I make it for birthdays more than anything else, but it works for any excuse to celebrate. The extra egg yolk in the dough is what keeps the center rich and fudgy instead of cakey.
It doesn’t need to chill, so you can mix it, press it into the pan, and have it in the oven in about 20 minutes. If you want to switch up the frosting, my chocolate cream cheese frosting or peanut butter frosting are both great on this.
Why You’ll Love this Recipe
I love a classic buttercream on this cookie cake, but here are some other favorite frostings to use instead: strawberry frosting / brown butter cream cheese frosting / nutella ganache
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. For best results, I recommend weighing the flour instead of measuring with a measuring cup.
- Cornstarch – This is what softens the crumb and gives it a more tender, bakery-style texture. Don’t skip it.
- Unsalted Butter – Make sure it’s softened to room temperature.
- Egg + Egg Yolk – The extra yolk boosts richness. I find it easier to separate the egg white from the yolk while the egg is cold, and then I leave it out until it reaches room temperature so it incorporates into the batter easier.
- Chocolate Chips – Semi-sweet chips work best here, but feel free to use dark or milk chocolate. I save a few tablespoons to press on top before baking for a picture-perfect look.
Don’t Overbake This
Pull the cookie cake out when the center still looks slightly underdone. It will keep baking from the heat of the pan as it cools, and that’s how you get the soft, fudgy middle. If you wait until the center looks fully set in the oven, the whole thing will be dry by the time it cools. Start checking at 20 minutes.
Expert Tips
Storage Instructions
Room temperature: Store frosted slices in an airtight container for 2 to 3 days. The buttercream holds fine at room temp.
Fridge: Up to 4 to 5 days in an airtight container, but the cookie may dry out slightly. Let it come to room temp for about 20 minutes before eating.
Freezer: Freeze the cookie cake unfrosted, tightly wrapped, for up to 2 months. Thaw at room temperature for about an hour before decorating. You can also freeze frosted slices individually. The buttercream texture changes slightly but it’s still good.
Gluten-Free Cookie Cake
Ingredients
For the Cookie Cake:
- 1 ¾ cups (245 g) gluten-free flour blend
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (113 g) unsalted butter - softened to room temperature
- ¾ cup (150 g) brown sugar - packed
- ⅓ cup (67 g) granulated sugar
- 1 (50 g) large egg
- 1 (18 g) egg yolk
- 2 teaspoons pure vanilla extract
- 1½ cups (315 g) chocolate chips - divided
For the Buttercream:
- ½ cup (113 g) unsalted butter - softened, 113g
- 1¾ cups (210 g) powdered sugar - 210
- 1-2 tablespoons (15-30 g) whole milk or half and half - 30ml
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon (1/8 teaspoon) kosher salt
- Pink food coloring - optional
- Sprinkles - for decorating (optional)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Cookie Cake:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform pan or line the bottom with parchment paper. Set aside.
- In a medium bowl, whisk together 1 ¾ cups (245 g) gluten-free flour blend, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
- In a large mixing bowl, add ½ cup (113 g) unsalted butter, ¾ cup (150 g) brown sugar, and ⅓ cup (67 g) granulated sugar. Cream with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
- Add 1 (50 g) large egg, 1 (18 g) egg yolk, and 2 teaspoons pure vanilla extract to the creamed mixture. Mix until smooth and combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each. Do not overmix.
- Stir in 1.25 cups (262.49 g) chocolate chips, reserving ¼ cup to sprinkle on top before baking.
- Transfer the dough to the prepared pan and press evenly into the bottom. Scatter the reserved 0.25 cups (52.51 g) chocolate chips over the top.
- Bake for 21–25 minutes, or until the edges are golden and the center is set but still soft. Be careful not to overbake—the center will continue to cook slightly as it cools.
- Let the cookie cake cool completely in the pan before decorating.
- Once cooled, decorate with buttercream and sprinkles, if desired. Slice and serve!
For the Buttercream:
- In a large mixing bowl, add ½ cup (113 g) unsalted butter, softened to room temperature. Beat on medium speed for 1–2 minutes until creamy and smooth.
- Add 1¾ cups (210 g) powdered sugar, 1-2 tablespoons (15-30 g) whole milk or half and half, 1 teaspoon pure vanilla extract, and ⅛ teaspoon (1/8 teaspoon) kosher salt.
- Mix on low speed until combined, then increase to medium-high and beat for another 2–3 minutes until light and fluffy. If the frosting is too thick, add a little more milk, 1 teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Tint with a few drops of Pink food coloring and mix until evenly colored.
- Transfer to a piping bag fitted with a large star tip and pipe swirls around the cooled cookie cake. Add Sprinkles, if desired.
Notes
- Flour: Bob’s Red Mill 1-to-1 (blue bag) is the only flour I’ve tested. It already has xanthan gum. A different blend may change the texture.
- Weighing: Weigh the flour if you can. Over-measuring makes the cookie dry and dense.
- Pan: Springform is easiest. If using a regular cake pan, line with parchment and grease the sides.
Nutrition
I made this for my son’s 4th birthday and it was a huge hit! I used King Arthur measure for measure GF flour bc that’s what I had on hand and it tasted great! My husband thought I bought the cookie cake from somewhere so I’ll mark this down as a win!! Thanks for sharing this recipe!
I’m so happy it was a hit for your son’s birthday!! Love that the King Arthur blend worked out great and honestly if your husband thought it came from a bakery, that’s the best compliment! Thank you for sharing this with me!