This gluten free chocolate chip cookie cake is easy to make, so moist and the perfect combination between a cookie and a cake. It is stuffed with chocolate chips and has the perfect chew to them. You could easily customise this cake to suit any occasion.
The two best desserts all-in-one – Cookie + Cake
I am a big cookie lover, especially large, soft and chewy cookies. Cookies were always a love of mine since childhood. My granny always had cookies in the house and my favourite time was time for tea or coffee with cookies. Since then chocolate chip cookies were always my favourite. It was so hard for me to find delicious cookies after needing to switch to a gluten free diet. This is essentially a giant gluten free cookie, which makes this a favourite of mine.
This cookie cake is perfect for a valentine’s dessert for two and will definitely satisfy your cookie and chocolate craving. I used Belgian chocolate chips which makes this cookie cake extra indulgent. It comes together super quick and requires no chilling time.
Get ready to add this to your favourite dessert list!
Decorating this gluten free chocolate chip cookie cake
Options to decorate this gluten free cookie cake is basically endless and totally up to you. You can adapt this to anything you need it to be. I used gluten free valentine sprinkles here (like these) and made some chocolate decorations. I also used some buttercream for the outside border which is completely optional. I made this for valentine’s day, hence these specific decorations.
A note on ingredients for gluten free chocolate chip cookie cake
Light Brown Sugar
If you are out of light brown sugar, you can easily substitute it with white granulated sugar. Light brown sugar has a slight caramel flavour, but substituting will not affect this recipe tremendously.
Egg
This recipe has very little egg, so a substitute will work well. I prefer using Aquafaba (chickpea brine) as an egg substitute. You can use 1 1/2 tablespoon as a substitute here.
Cornstarch
You can try using arrowroot as a substitute for cornstarch in this recipe. Use the same amount in grams.
Chocolate
I use half milk chocolate and half semi-sweet dark chocolate. You can use whichever chocolate you prefer, bearing in mind that using only milk chocolate will make the cookie cake sweeter.
Storage
Store any leftovers in an airtight container. This gluten free cookie cake freezes well. Keep wrapped while defrosting at room temperature and heat slightly in the microwave to have a fresh gooey cookie slice.
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
Gluten Free Valentine’s Chocolate Chip Cookie Cake
Ingredients
- 84 g Unsalted Butter Cold (about 17°C (63°F))
- 50 g Light Brown Sugar
- 30 g Granulated Sugar
- 25 g Egg Half a large egg, lightly whisked
- 1 tsp Vanilla Extract
- 130 g Gluten Free All-Purpose Flour Link to recipe in Notes
- 1 ½ tsp Xanthan Gum Omit if your flour blend already contains it
- 3 g Cornstarch 1 tsp
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- 50 g Milk Chocolate Chips
- 50 g Semi-Sweet Dark Chocolate Chips
Instructions
- Perpare a 15cm pan or cake ring with baking paper or non-stick spray.
- Preheat your oven to 170°C (340°F).
- Add your butter and sugar to a medium-size bowl and cream together until light and fluffy. Do not over cream as this may cause your cookie cake to fall flat.
- Add egg and vanilla and mix until just combined.
- Add your dry ingredients and mix until just combined.
- Fold in your chocolate chips and add to your pan.
- Bake for 15-18 minutes until golden brown.
- Let it cool in the pan before removing or it will easily fall apart while still warm.
Notes
- You can find the recipe to my All-Purpose Gluten Free Blend here.
