Name: Gluten-Free Cookie Cake
Prep time: 40 min
Cook time: 14 min
Total time: 55 min
Ingredients: 1 2/3 Cups Gluten-free cup for cup flour blend; 1/4 Cup Almond flour; 1/2 tsp Real Salt; 3/4 tsp baking soda; 1/4 tsp Nutmeg; 1 Cup Chocolate chips; 1/2 Cup Pecan pieces; 3/4 Cup Brown sugar; 1/2 Cup Sugar; 1 Egg; 3/4 Cup Butter (melted); 1 tsp Gluten-free vanilla extract; 1/2 tsp Gluten-free almond extract; 1-2 Tbsp Milk ((only if needed))

This is the best, chewy, gooey, Gluten-Free Cookie Cake! It’s perfect for any special occasion or celebration. From the melty chocolate chips, to the ribbon of buttercream along the top, you’re not going to be able to get enough of this tasty dessert.

Top view of a gluten free cookie cake with a slice taken out, topped with chocolate buttercream on the outside, sprinkles and chocolate chips, sitting on a white plate, and surrounded by more sprinkles.

Not only does this cookie cake taste like heaven, but it’s fun to decorate with dairy-free chocolate frosting, sprinkles, extra chocolate chips, marshmallows, whipped cream, and anything else my little heart desires. You can do the same! While this recipe doesn’t tell you exactly what to put on your cake, I want you to dive in and let it shine however you want it to with the decorations. I’ll provide the delicious cookie cake.

Why I Love This Recipe

A cookie cake doesn’t become this delicious without a few special ingredients like nutmeg and a splash of almond extract. But not so much that it’s overwhelming. Just enough to keep everyone guessing what that added note of depth is. These amazing dashes of goodness are what make this particular cookie cake so amazing.

Slice of a gluten free cookie cake topped with chocolate buttercream on the outside, sprinkles and chocolate chips, sitting on a white plate, and surrounded by more sprinkles.

While this recipe has many ingredients, it’s so delightfully easy to make for any occasion. Even the quick ones where you need to create a fast dessert. This recipe makes those quick-turn party ideas a snap.

Ingredients

Gluten-free flour - Use the flour you like best! I like King Arthur, personally.
Chocolate chips - I like semi-sweet chips so they're perfectly sweet without getting too rich, but use whatever you like best.
Pecan pieces - These nuts add a nice texture to this gluten free cookie cake that makes it irresistible.
Almond flour - This adds a gorgeous texture to this cookie cake that you can't get any other way.
Sugar - What's a cookie without sugar?
Brown sugar - And of course this sweetness is so fantastic in cookies.
Melted butter - Cookies always need a little butter to balance the flavors and add the appropriate amount of fat to make the whole cookie cake come together.
Egg - You only need one for this recipe, but it's important to bring everything together.
Salt - Yep, just like most cookies, you'll need a little dash of salt to enhance the flavors.
Vanilla extract - This also helps bring out the yummy flavors.
Almond extract - This is one of those fun ingredients that gives the recipe a little something special.
Nutmeg - This is my secret! I love this little punch of flavor in this gluten-free cookie cake.

Preheat oven to 375°.

Combine the gluten-free flour, salt, baking soda, and nutmeg in a medium-sized bowl.

Add the brown sugar and white sugar to the bowl with the gluten-free flour mixture.

Add: Next, add chocolate chips and pecan pieces to the bowl and stir.

Beat: In a separate bowl, beat egg, melted dairy-free butter, almond extract, and vanilla extract together.

Images that show how to make a gluten free cookie cake including mixing dry ingredients in a white bowl, mixing wet ingredients in a clear bowl, combining wet and dry ingredients, combining into a dough, and the final image of the baked cake.

Mix: With a wooden spoon or the paddle attachment of a stand mixer, combine the wet ingredients and dry ingredients (don’t overmix to keep the chocolate chips intact).

Add: If needed, add in 1-2 tablespoons of dairy-free milk to get a wet dough that comes together well. Add one tablespoon at a time.

Refrigerate: Cover the cookie dough and refrigerate for about 30 minutes.

Press the dough into an 11.5 inch cookie cake pan.

Bake for 12-14 minutes.

Cool and pipe the outside edges with dairy-free chocolate buttercream (optional but so good!)

Frosting

I highly recommend adding a bit of buttercream frosting (I like chocolate best) to this recipe. Just a nice, wide ribbon along the edge will do nicely to make sure you still get that cake-like sweetness without overdoing it.

Side view of a gluten free cookie cake topped with chocolate buttercream on the outside, sprinkles and chocolate chips, sitting on a white plate, and surrounded by more sprinkles.

If you're being conscious about dairy and trying to make more dairy-free desserts these days. I Recommend a dairy-free buttercream. Now, I know, making a dairy-free buttercream might seem a bit out of reach sometimes. Or maybe you’ve tried some that just don’t taste as good as the real thing.

Good news! I have a delicious solution for that too. This dairy-free chocolate frosting is thick, rich, and creamy and is so perfect on this cookie cake without sacrificing any tastiness in the process.

What About the Chocolate Chips?

Some chocolate chips are made in facilities with gluten. And many more have dairy in them (if you're also conscious about that), but there are many at your local grocery store that are high-quality and delicious too.

Top view of a gluten free cookie cake topped with chocolate buttercream on the outside, sprinkles and chocolate chips, sitting on a white plate, and surrounded by more sprinkles.

I recommend Guittard, semi-sweet chocolate chips or Enjoy Life brands. Both are perfect for this recipe. And there are so many others out there you can use.

Storing Instructions

I recommend baking the cookie cake ahead of time and freezing for up to three months. Once you’re ready to decorate it, pull it out of the freezer and let it thaw on the counter before you decorate it with dairy-free frosting.

If you prefer to freeze the cookie dough, that’s another excellent way to make this recipe ahead of time. Instead, you can wrap up the dough and save it in a freezer-safe container or storage bag. When you’re ready to bake, just pull it out to thaw on the counter and press into the cake pan before baking. Once the cookie cake has cooled you can decorate.

Side view of a gluten free cookie cake with a piece cut out, topped with chocolate buttercream on the outside, sprinkles and chocolate chips, sitting on a white plate, and surrounded by more sprinkles.

Then enjoy for any celebration you saved it for!

Recipe Variations

Sugar Free - Swap the sugar for your favorite sugar-free substitute and the chocolate chips for a sugar free variety.
Different chips - Try a different kind of chip like butterscotch or white chocolate for a fun twist on this cookie cake.
Dairy free - Just make sure you use dairy-free chocolate chip, milk, and butter and you're set!
Frosting - While I mentioned and linked you to a dairy-free chocolate buttercream recipe above, you can use whatever buttercream you’d like. Decorate this cookie cake in all your favorite ways.

I hope you and your loved ones enjoy making and eating this cookie cake as much as me and my family do! And if you just can’t get enough cookies, try more recipes linked below.