Gluten Free Cookie Cake
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.
Servings: 4
Calories: 793kcal
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.
Notes
Tip:
Mix this batter with a rubber or wooden spatula to be certain not to over-mix. If using a mixer is necessary, mix on the lowest setting. Over-mixing will create a more cake-like texture.
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1g | Calories: 793kcal | Carbohydrates: 115g | Protein: 7g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Cholesterol: 45mg | Sodium: 501mg | Potassium: 142mg | Fiber: 5g | Sugar: 83g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 2mg
