This gluten-free cookie cake is a huge hit at my house. In fact, it was gone in less than 24 hours. The cookie cake is perfect, eaten on its own, but I highly recommend that you try at least one slice warmed up with ice cream. Either way, I'm sure that you will find that this cake will disappear, and very quickly!
This "oh-so-easy" recipe will make for a perfect Easter dessert. However, you can definitely customize it to fit any party or holiday dessert. It's simple to do, by swapping the pastel candies for any color combination that matches the holiday or special occasion. If you would like to omit the candy altogether, you may certainly do that. Try replacing the candy with your favorite chocolate or baking chips. Heck, you can even go "nutty" with this warm and gooey cookie cake and add nuts!
Jump to:
Ingredients
Dry Ingredients:
Wet Ingredients:
- dairy free butter
- egg
- vanilla extract
- brown sugar
- granulated sugar
See recipe card for quantities.
Instructions
- First, preheat oven to 350°F.
- Second, prepare a 9-inch round cake pan by lightly greasing the bottom and sides of the pan, or using nonstick spray. *I used a cute Easter-inspired round pan, but you can use any 9-inch pan.
- Next, combine melted and cooled butter and both sugars, vanilla extract, and egg. Then mix with a rubber spatula until well combined.
- Afterward, measure the dry ingredients and place them in a small bowl, and whisk to combine.
- Next, add dry ingredients to the wet ingredients and stir gently, just until combined.
- Lastly, fold in chocolate chips and candies then stir with a spatula.
- After the batter is mixed thoroughly, place the dough in the prepared pan. Cookie dough will be thick, you may certainly smooth the top of the batter to ensure that the cookie cake bakes evenly.
- Next, bake the gluten free cookie dough for 24-27 minutes, rotating the pan 180°F halfway through baking, until the top is just starting to brown. You will most assuredly get the best end result by pulling the cookie cake when it still looks moist, as it will continue to cook while it is cooling.
- Then, let the cookie cake cool for about 10 minutes, and gently run a knife around the edge of the cookie cake after 10 minutes of cooling to loosen the edges from the pan, but do not attempt to remove the cookie cake from the pan at this time.
- Lastly, cool cookie cake completely on a wire rack before slicing to prevent cookie cake from crumbling,
Substitutions
To make this a dairy-free cookie cake, try using dairy-free chocolate chips or dairy-free candies. If dairy is not an issue for you or your family, then substitute regular butter, for the dairy free version listed in this recipe.
You may also freely substitute the "mix-ins" (e.g., chocolate pastel eggs and M&M candies) for the same amount of your favorite chocolate chips, baking chips, or candies. Additionally, you may certainly use any type of holiday-themed candy to make this gluten-free cookie cake appropriate for any occasion!
Equipment
Baking this cake in a 9-inch round cake pan is recommended for this recipe, but you may certainly use a 9x9 square pan or any other 9-inch pan. However, please note that the cooking time may vary from the recipe.
Storage
If you happen to find yourself in the unlikely scenario where there is leftover gluten-free chocolate chip cookie cake, you may store it in an airtight container in the refrigerator for up to 5 days.
However, it is best to store in an airtight container in the freezer for up to 2 months, if you do not plan on eating it within the first few days.
Looking for more gluten-free recipes?
Try these other fabulously free-of-gluten recipes:
★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Tiktok, and Facebook for more delicious recipes!
📖 Recipe
Gluten Free Cookie Cake
Equipment
Ingredients
Dry Ingredients:
- 1 ⅓ cups gluten free 1:1 flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- ⅓ cup pastel chocolate eggs
- ½ cup M&M candies
Wet Ingredients:
- ½ cup dairy free butter melted and cooled
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- ¾ cup brown sugar
- ¼ cup granulated sugar
Instructions
- First, preheat your oven to 350°F.
- Second, prepare a 9 inch round cake pan by lightly greasing, or using non stick spray. I used a cute Easter inspired round pan, but you can use any 9 inch pan.
- Next, combine melted and cooled butter and both sugars, vanilla extract, and egg. Then mix with rubber spatula until well combined.
- Afterwards, measure dry ingredients and place them in a small bowl, and whisk to combine.
- Next, add dry ingredients into the wet ingredients and stir gently, just until combined.
- Lastly, fold in chocolate chips and candies then stir with spatula.
- After the batter is mixed thoroughly, place the dough in the prepared pan. Cookie dough will be thick, you may certainly smooth the top of the batter to ensure that the cookie cake bakes evenly.
- Next, bake the cookie cake for 24-27 minutes, rotating the pan 180° halfway through baking, until the top is just starting to brown. You will most assuredly get the best end result by pulling the cookie cake when it still looks moist, as it will continue to cook while it is cooling.
- Then, let cookie cake cool for about 10 minutes, and gently run a knife around the edge of the cookie cake after 10 minutes of cooling to loosen the edges from the pan, but do not attempt to remove the cookie cake from the pan at this time.
- Lastly, cool cookie cake completely on a wire rack before slicing to prevent cookie cake from crumbling.
Myra says
I plan on making this for Easter, so I decided to do a test run, and it was delicious. My kids ended up eating half of it, and the hubby and I ate the other. Easter can’t come soon enough!
D. Young says
any changes for all purpose flour?
Nicole Kendrick says
Hi, No you can use regular flour with the same measurements!
Jennifer says
Wow, this blew me away... gluten free and sooooo delicious! I did a trial run for Easter for my niece,. it did not last very long between my husband and I. Actually, it was gone before it hit the fridge. I need to make 2 for Easter, 1 for my niece and a whole 1 for us!
NKendrick says
Oh I love this!! Thank you for sharing!