Gluten Free Valentine’s Chocolate Chip Cookie Cake
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.
Servings 6 servings
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.