Description
Gluten Free Cookie Cake recipe with easy baking tech. Discover steps for a delicious, perfect dessert. Get pro tips for success.
Ingredients
Scale
- 2 ¼ cups (280g) 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups (255g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan. If using a regular cake pan, line the bottom with a circle of parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes, until light and fluffy.
- Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until just combined.
- Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Stir in the chocolate chips by hand.
- Press and Bake: Press the dough evenly into your prepared pan. Bake for 20-25 minutes, or until the edges are golden brown and the center looks just set.
- Cool: Let the cookie cake cool in the pan on a wire rack for at least 30 minutes before slicing.
Notes
An easy and delicious gluten-free cookie cake recipe. Perfect for celebrations, this giant soft-baked cookie is chewy, customizable, and a crowd-pleaser for all dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cake (8-10 servings)
- Calories: 420 calories
- Sugar: 35 g
- Fat: 22 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g