Buttery, sweet, and packed with semisweet chocolate, this gluten-free chocolate chip cookie cake is an instant classic! Dress it up or down - it's a hit with everyone.
When my daughter asked me if I could make chocolate chip cookies "but like a cake, mom," I couldn't resist. The resulting recipe is a cross between our favorite oat flour chocolate chip cookies and a gluten free chocolate chip cake, the perfect blend of buttery cookie and tender cake.
I relied on whole grain oat flour here for a gluten-free dose of whole grain goodness and slight nutty sweetness. You can swap in a gluten-free 1:1 flour, like my homemade gluten free flour blend, if you like, or try another whole grain gluten-free flour like brown rice flour.
I kept it very simple here in the spirit of classic gluten free chocolate chip cookies, but the cake takes well to add-ins and adaptations (like topping it simple chocolate icing or chocolate buttercream frosting!) - suggestions for which you can find lower down in this post.
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This is Such a Fun Cake!
When I don't want to make a larger batch of gluten free chocolate chip cookie bars (these definitely have a similar vibe to this recipe), I make this chocolate chip cookie cake! Cut slices of cookie cake and serve them warm and topped with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for a special dessert.
- So easy to make. Not quite a one-bowl recipe, but almost, and if you're in a real rush, you could sift in the oat flour, baking soda, and salt directly into the butter and sugar mixture.
- A perfect mash-up. Everything you love about a chocolate chip cookie AND a cake, combined into one sweet treat.
- Everyone loves it. Keep it simple and wrap up slices for a lunchbox delight, or add toppings for a fancier dessert!
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Use unsalted butter softened to room temperature, or use non-dairy butter.
- Brown sugar - I used dark brown sugar, but either light or dark brown sugar is fine. Swap coconut sugar for a naturally sweetened option.
- Eggs - I used large eggs, and medium eggs work well, too.
- Vanilla - Pure vanilla extract or vanilla bean paste.
- Oat flour - Naturally gluten free oat flour is always my go-to choice for baking projects (see my ultimate guide to baking with oat flour for more), and it works so wonderfully here. If you can't eat oats, swap sorghum flour or brown rice flour, or try your favorite 1:1 gluten-free flour blend.
- Baking soda
- Salt - I always use fine sea salt or use table salt.
- Chocolate chips - I love semisweet chocolate chips.
Variation Ideas & Add-In Suggestions
- Vegan - Use softened non-dairy butter for the unsalted butter, and use 2 flax eggs for the eggs.
- Nuts - Toss in 1 cup of chopped walnuts with the chocolate chips!
- Other chocolate - Try milk chocolate chips or white chocolate chips, or use mini chocolate chips.
- Marshmallows - Go for a s'more's vibe and fold in ½ cup of mini marshmallows.
- Finish with frosting - Make a simple chocolate icing or chocolate buttercream as mentioned above, or top with salted caramel frosting or even a maple glaze!
Step-by-Step Instructions
Here's an overview in photos of how to make this gluten-free cookie cake:
1. Cream butter: Beat the butter and brown sugar in a big bowl, then beat in the eggs and vanilla.
2. Make dry mix: Whisk together all of the dry ingredients in a separate bowl.
3. Add to pan: Fold in the chocolate chips, place in a lined pan, and rest the batter.
4. Bake: Place in a 350F oven and bake for about 30 minutes, then cool and serve.
Baking Tip: Don't Overbake It
One of the beauties of this cake is that the center is just slightly soft - like the best kind of chocolate chip cookie. So, don't overbake it! Check at 25 minutes and check often thereafter if it's not set, then pull the cake when the top is golden brown, the center is set, and a tester comes out mostly clean.
Tips & Recipe Notes
- Rest the batter. As always, resting a gluten-free batter makes the final result so much better! For this recipe, there's no need to chill the dough, but it does benefit from resting for about 15-20 minutes before baking.
- Use room temperature butter. Leave the butter out on the counter to soften for an hour, or zap it in the microwave for 15 seconds before mixing with the brown sugar.
- Add candy. We discussed adding other types of chocolate above, but what about candy? Try mini M&M's, chopped peanut butter cups, or toffee instead of chocolate chips.
Proper Storage
- Counter - Cover the pan tightly with foil or transfer slices to an airtight container and store on the counter for up to 3 days.
- Fridge - Place the cake in the fridge and keep it for up to 5 days.
- Freezer - Transfer the slices of cake to a freezer-safe bag and store them for up to 2 months. Thaw in the fridge before serving.
More Chocolate Chip Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Chocolate Chip Cookie Cake
Ingredients
- ¾ cup unsalted butter at room temperature
- 1 cup light or dark brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups oat flour (240 grams)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Grease an 8-inch baking round and line it with a circle of parchment paper.
- In a large bowl, using a handheld mixer or stand mixer, cream the ¾ cup unsalted butter and 1 cup light or dark brown sugar together on medium speed until light and fluffy, about 3 minutes. Beat in the 2 eggs and 2 teaspoons pure vanilla extract on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the 2 cups oat flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt. Beat the dry ingredients into the wet ingredients on low speed until combined. Fold in the 1 ½ cups semi-sweet chocolate chips.
- Press the batter evenly into the prepared pan and let it rest for 20 minutes. The batter will be thick. Then, preheat the oven to 350°F and bake for about 25-30 minutes until the surface of the cake is golden brown and a tester comes out mostly clean.
- Transfer the pan to a wire rack to cool completely. Place the cake on a plate and cut wedges to serve, or cut and serve it directly from the pan.
Notes
- Rest the batter. As always, resting a gluten-free batter makes the final result so much better! For this recipe, there's no need to chill the dough, but it does benefit from resting for about 15-20 minutes before baking.
- Use room temperature butter. Leave the butter out on the counter to soften for an hour, or zap it in the microwave for 15 seconds before mixing with the brown sugar.
- Add candy. We discussed adding other types of chocolate above, but what about candy? Try mini M&M's, chopped peanut butter cups, or toffee instead of chocolate chips.
- Vegan - Use softened non-dairy butter for the unsalted butter, and use 2 flax eggs for the eggs.
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- Marshmallows - Go for a s'more's vibe and fold in ½ cup of mini marshmallows.
- Other chocolate - Try milk chocolate chips or white chocolate chips, or use mini chocolate chips.
- Nuts - Toss in 1 cup of chopped walnuts with the chocolate chips!
I'd love to hear from you! Please leave me a note.