Gluten Free Cookie Cake

5 from 2 votes

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.

Prep Time10

Cook Time25

Resting Time15

Total Time50

Course: Dessert

Cuisine: American

Keyword: Gluten free cookie cake

Servings:

Calories: 346kcal

Author: Jodi Danen, RDN / Create Kids Club

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 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 ✅

Instructions

Preheat the oven. 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.
2 1/4 cup gluten-free flour blend, 1 teaspoon baking soda, 1/2 teaspoon salt
⭐️ 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.
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
⭐️ 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.
1 cup dairy-free chocolate chips
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.

Notes

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.
Store covered in the fridge for up to 5 days. Thaw at room temperature before serving. This cake can also be prepped, baked, cooled and place unfrosted in the freezer. When ready to serve, thaw at room temperate then frost and slice.
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.

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.

Nutrition