Gluten-Free Cookie Cake Recipe

Name: Gluten Free Cookie Cake
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 1/4 cup gluten-free flour blend (tested with Bob's Red Mill 1 to 1 Baking Flour); 1 teaspoon baking soda (✅ ); 1/2 teaspoon salt; 1/2 cup shortening; 1/4 cup coconut oil; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla (✅ ); 1 cup dairy-free chocolate chips (✅ )

Our gluten free cookie cake recipe will become your go-to cookie recipe! Made with shortening and coconut oil rather than butter, this cookie cake is moist on the inside and crisp on the outside. Decorate as you wish for celebrations, birthdays, or as an after-school treat. Dairy-Free.

This cake recipe was created with the flavor of traditional chocolate chip cookies without the hassle of making individual cookies. Plus, kids love being served a giant chocolate chip cookie to celebrate any occasion or achievement! This gluten free cookie cake rivals any regular version – guests will never know the difference!

On the search for more gluten-free dessert recipes perfect for any occasion? We have you covered with our Dirt Pudding Cups, Mini Flourless Chocolate Cake, and Gluten-Free Apple Cider Donuts. All recipes kid approved!

Encourage young bakers in your home to help along the way or tackle this recipe all on their own. It is amazing to see their creativity shine as they bake and decorate their cake.

We will take you step by step to create this cake in no time at all while sharing our absolute favorite dairy-free frosting recipe. Transform the frosting into any color that you wish to pipe or spread on top of your chocolate chip cake.

Gather the equipment and celiac-safe ingredients to get started. A free printable recipe card is available below!

egg, seasoning, sugar, chocolate chips, coconut oil, shortening, 1 to1 baking flour on a sheet pan

Equipment

9.5-inch pie pan
stand mixer with the whisk attachment or handheld mixer and bowl
measuring cups and spoons
medium-sized mixing bowl
spatula
whisk

Ingredients

2 1/4 cup gluten-free flour blend
1 teaspoon baking soda ✅
1/2 teaspoon salt
1/2 cup shortening
1/4 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla ✅
1 cup dairy-free chocolate chips ✅

*Tested successfully with Bob’s Red Mill 1 to 1 Baking Flour. Cannot guarantee similar results with different brands of gluten free flour as all blends are not created equal.

sugar, coconut oil and shortening in mixing bowl

egg and vanilla extract poured into creamed sugar mixture

flour added to mixing bowl filled with creamed sugar mixture

chocolate chips added to cookie cake batter

How To Make

Preheat the oven to 325°F.

Whisk the dry ingredients

In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the shortening and sugar

In the bowl of the stand mixer, add the shortening, coconut oil, brown sugar, and granulated sugar. Mix until well blended. Add 1 egg and the vanilla blending until the egg is mixed in. Add the second egg and blend.

Add the dry ingredients to the wet

Add the flour mixture to the wet mixture in the mixing bowl. Blend until combined, stopping the blender to scrape the sides with a spatula as needed. Add the chocolate chips and blend until just combined. Scoop the dough into the pie pan and spread with the spatula.

Refrigerate the dough

Place the pie pan into the freezer for 15 minutes or the refrigerator for 30 minutes.

Bake

Bake 25-27 minutes or until the middle is set and golden brown. Let cool for 10-15 minutes before slices.

Serve

Serve as is or use your favorite gluten-free, dairy-free frosting and sprinkles to decorate.

cookie cake batter poured into baking pan

Dairy Free Frosting

Our go-to for all cake decorating is our Dairy Free Frosting. This creamy frosting easily pipes onto any cake and is a kid favorite.

Simply insert any decorating tip into a piping bag then fill with the frosting to add a design or words onto the cake once cooled. Dust the top of the cake with sprinkles for a final touch before serving.

Frequently Asked Questions

What gluten free flour blend is used?

This recipe has been tested with Bob’s Red Mill 1 to 1 Baking Flour multiple times with great results. If using another gf flour blend, ensure it contains xanthan gum. If not, add as an ingredient according to package directions.

How to store cookie cake?

Store covered in the fridge for up to 5 days. Thaw at room temperature before serving.

How to freeze cookie cake?

Bake, cool and place unfrosted in the freezer for up to 3 months. When ready to serve, thaw at room temperate then frost and slice.

slice of cookie cake topped with chocolate frosting and sprinkles

Kids In The Kitchen

Cooking tips and suggestions for kids making this recipe.

“Cream” means to blend ingredients together until well blended and have a creamy texture. Butter (or shortening) and sugar are common ingredients you will “cream”.
For safety, always stop the mixer when scraping the sides of the bowl – never try to scrape while the mixer is running.
Before adding the flour, read the ingredient label searching for “xanthan gum”. If not found, ask your helper for assistance to add according to package instructions.
Make mini cookie cakes by using cookie cutters to press shapes into the cake.

While we do love serving this giant cookie cake any chance we get, we cannot forget about all our favorite individual cookie recipes!

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

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