Gluten-Free Cookie Cake

5 from 1 vote

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.

Prep Time40

Cook Time14

Total Time55

Course: Dessert

Cuisine: American

Keyword: cake, cookie, cookie cake, gluten-free

Servings: Slices

Calories: 369kcal

Author: Chandice Probst

Ingredients

1 ⅔ Cups Gluten-free cup for cup flour blend
¼ Cup Almond flour
½ teaspoon Real Salt
¾ teaspoon baking soda
¼ teaspoon Nutmeg
1 Cup Chocolate chips
½ Cup Pecan pieces
¾ Cup Brown sugar
½ Cup Sugar
1 Egg
¾ Cup Butter melted
1 teaspoon Gluten-free vanilla extract
½ teaspoon Gluten-free almond extract
1-2 tablespoon Milk (only if needed)

Instructions

Preheat oven to 375°
Combine the flour, salt, baking soda, and nutmeg in a medium-sized bowl.
Add the brown sugar and white sugar to the bowl with the flour mixture.
Next, add chocolate chips and pecan pieces to the bowl and stir.
In a separate bowl, beat egg, melted dairy-free butter, almond extract, and vanilla extract together.
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).
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.
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!)

Notes

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.

Then enjoy for any celebration you saved it for!

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