Gluten-Free Chocolate Chip Cookie Cake
Indulge in the ultimate dessert experience with this Gluten-Free Chocolate Chip Cookie Cake, a luscious fusion of your favorite chewy cookie and rich, buttery cake—all without the gluten! Perfectly golden on the edges and soft in the center, this crowd-pleaser is loaded with gooey semi-sweet chocolate chips in every bite. It's made with gluten-free all-purpose flour and simple pantry staples, ensuring a quick and easy preparation in just 20 minutes. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this cookie cake is a decadent treat that’s perfect for birthdays, celebrations, or casual weeknight desserts. With its irresistible texture and flavor, it’s sure to impress gluten-free and gluten-loving guests alike!
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Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 0.25 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 1.5 cups Semi-Sweet Chocolate Chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
Step 2
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the vanilla extract and the eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can make the dough tough.
Step 6
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Step 7
Transfer the dough into the prepared cake pan, spreading it out evenly.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
Step 9
Allow the cookie cake to cool in the pan on a wire rack for at least 10 minutes before carefully removing it from the pan.
Step 10
Once cooled, slice and serve either plain or with your favorite ice cream for added indulgence.
Nutrition Facts
| Serving size | (1038.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4457.9 |
| Total Fat 224.9g | 0% |
| Saturated Fat 137.1g | 0% |
| Cholesterol 759.5mg | 0% |
| Sodium 2665.6mg | 0% |
| Total Carbohydrate 630.6g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 381.9g | |
| Protein 36.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 284.7mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 459.5mg | 0% |
Source of Calories