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Gluten-Free Cookie Cake

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A delectable gluten-free cookie cake that’s perfect for any celebration, combining buttery sweetness with semi-sweet chocolate chips.

Ingredients

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  • 1½ cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar (sifted)
  • 1-2 tablespoons whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • Optional toppings: sprinkles, chopped nuts, mini M&Ms, or a dusting of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 9-inch round cake pan with parchment paper.
  3. Whisk together flour, baking soda, and salt in a bowl.
  4. Cream together the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in pure vanilla extract.
  7. Gradually combine dry ingredients into the wet mixture.
  8. Fold in chocolate chips gently to keep them evenly distributed.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  11. Cool the cake in the pan for a few minutes before transferring to a wire rack.
  12. Beat softened butter in a bowl for the buttercream.
  13. Gradually add powdered sugar, then vanilla extract and milk for desired consistency.
  14. Spread buttercream over the cooled cookie cake.
  15. Decorate with optional toppings as desired.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/cookie-cake-recipe/