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–+ servings
Gluten-free cookie cake decorated with pink buttercream swirls and colorful sprinkles, styled on parchment with chocolate chips and a dish towel nearby.
5 from 1 vote

Gluten-Free Cookie Cake

This gluten-free cookie cake is chewy, buttery, and party-ready. Made with a gluten-free flour blend and plenty of chocolate chips, it bakes up soft in the center with lightly crisp edges. Top with pink buttercream and sprinkles for a fun dessert that’s easy to slice and perfect for birthdays or celebrations.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings 10 servings
Metric - US Customary

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.
    Bowl of gluten-free flour, baking soda, salt, and cornstarch ready to be whisked together.
  • 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.
    Creamed butter and sugar mixture in a stand mixer bowl with paddle attachment.
  • 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.
    Wet ingredients combined in a mixing bowl before adding dry ingredients to form cookie dough.
  • Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each. Do not overmix.
    Mixed cookie dough in a glass bowl before shaping, with a light and fluffy texture.
  • Stir in 1.25 cups (262.49 g) chocolate chips, reserving ¼ cup to sprinkle on top before baking.
    Fully mixed gluten-free chocolate chip cookie dough in a bowl, ready to be baked.
  • 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.
    Unbaked gluten-free chocolate chip cookie cake dough pressed into a round pan and topped with extra chocolate chips.
  • 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.
    Freshly baked gluten-free cookie cake in a round metal pan, with golden brown edges and chocolate chips on top.
  • Let the cookie cake cool completely in the pan before decorating.
  • Once cooled, decorate with buttercream and sprinkles, if desired. Slice and serve!
    Angled view of a gluten-free cookie cake with two slices cut, showcasing pink frosting rosettes and rainbow sprinkles on a parchment-lined surface.

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.
    Whipped vanilla buttercream frosting in a mixing bowl with a paddle attachment.
  • 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.
    Finished gluten-free cookie cake with a thick border of pink frosting swirls piped around the edge.

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

Calories: 558kcal | Carbohydrates: 79g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 405mg | Potassium: 40mg | Fiber: 3g | Sugar: 61g | Vitamin A: 680IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
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