A chocolate chip cookie, but party-sized. This gluten-free cookie cake is soft, chewy, and made for celebrating. Topped with swirls of pink buttercream and sprinkles, it’s everything you love about a classic cookie—just baked big enough to share.
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: chocolate cream cheese frosting / brown butter cream cheese frosting / nutella ganache / peanut butter frosting
Ingredients
TIP
Make sure to use a 9-inch springform pan or a 9-inch cake pan that has been lined with parchment paper for this recipe to work correctly.
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 – Softens the crumb and gives the cookie cake 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 the picture-perfect look.
Recipe FAQs
The center should look just barely set—still a little soft—with golden edges. It will continue to bake from residual heat in the pan, so don’t wait for the middle to look fully dry or it’ll turn out overbaked. You can also insert a skewer into the center and it should come out with moist crumbs (not raw batter)
Nope! This cookie cake goes straight from mixing bowl to pan—no chilling required. That makes it ideal for last-minute baking or party prep.
This recipe was tested in a 9-inch springform pan and a 9-inch metal cake panel that was lined well with parchment paper. It was easier to get out of the springform pan, which is why I recommend it, but a 9-inch cake pan will work too.
Expert Tips
Storage instructions
To make ahead:
Bake the cookie cake up to 1 day in advance. Let it cool completely, then wrap tightly in plastic wrap and store at room temperature. Add frosting the day of serving.
To store leftovers:
Store slices in an airtight container at room temperature for up to 2-3 days. You can also refrigerate for up to 4-5 days (though it may dry out slightly).
To freeze:
Freeze unfrosted cookie cake tightly wrapped for up to 2 months. Set out at room temperature for about an hour before decorating. I’ll admit I also freeze individual slices of this that have been decorated and set it out at room temperature until it’s softened. The texture of the buttercream changes slightly, but not enough for me to not do this.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Cookie Cake
Ingredients
For the Cookie Cake:
- 1 ¾ cups gluten-free flour blend - 245g
- 1 tablespoon cornstarch - 8g
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter - softened, 113g
- ¾ cup brown sugar - packed, 150g
- ⅓ cup granulated sugar - 66g
- 1 large egg - 50g
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips - 315g, divided
For the Buttercream:
- ½ cup unsalted butter - softened, 113g
- 1 3/4 cups powdered sugar - 210
- 1-2 tablespoons whole milk or half and half - 30ml
- 1 teaspoon pure vanilla extract
- 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 1¾ cups gluten-free flour blend, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
- In a large mixing bowl, add ½ cup unsalted butter, ¾ cup brown sugar, and ⅓ cup granulated sugar. Cream with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
- Add 1 large egg, 1 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 1/4 cups 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 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 unsalted butter, softened to room temperature. Beat on medium speed for 1–2 minutes until creamy and smooth.
- Add 1¾ cups (150g) powdered sugar, 1 tablespoons whole milk or half and half, 1 teaspoon pure vanilla extract, and 1/8 teaspoon 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
- I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). This recipe was specifically tested with that blend, which already contains xanthan gum. If you use a different gluten-free flour, your results may vary — especially in texture and structure.
- Check your labels. Be sure all ingredients are gluten-free. Ingredients and manufacturing processes vary by brand.
Nutrition
