Chocolate Chip Cookie Cake (Gluten Free) (Edit recipe)

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If you prefer cookies over cakes, this gluten free chocolate chip cookie cake is the perfect way to celebrate your birthday! It's easier to make than a cake, and it's just so delicious, buttery, and perfectly chewy.

1 hour and 10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	376
Fat:	18 g
Carbohydrates:	47 g
Protein:	9 g
Cholesterol:	30 g
Sodium:	163 mg
Fiber:	4 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

0.5 cup Unsalted Butter, melted and cooled
0.333 cup Brown Sugar, packed
0.333 cup Granulated White Sugar
1 whole Egg
1.5 tsp Vanilla Extract
0.5 tsp Baking Soda
0.25 tsp Baking Powder
0.5 tsp Sea Salt
1.5 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
0.75 cup Semi-Sweet Chocolate Chips

Buttercream Frosting

0.25 cup Unsalted Butter
0.75 cup Powdered Sugar
0.5 tsp Vanilla Extract
1 Tbsp Milk, of your choice, plus more if needed
3 Tbsp Freeze Dried Strawberries, ground up (or any other freeze dried fruit or a few drops of food coloring) - OPTIONAL, for color
1 Tbsp Sprinkles, or any other freeze dried fruit or a few drops of food coloring - OPTIONAL, for color

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F, and grease a 9 inch springform pan. Line the bottom with parchment paper.
Combine butter, brown sugar, and granulated sugar and whisk together until just combined.
Add egg, vanilla extract, baking soda, baking powder, and sea salt, and mix.
Add in flour and mix gently until just before the flour is absorbed, then fold in chocolate chips.
Spread the dough into the prepared cake pan. Press in several chocolate chips to the top of the dough.
Bake for 13-15 minutes until lightly browned and the center still looks slightly under-baked.
Cool completely at room temperature before removing from the pan. Refrigerate for 1 hour or until you are ready to frost.
To make the frosting, place butter, powdered sugar, vanilla extract, and milk in a bowl. Use an electric mixer or use a whisk to beat until light and fluffy. If using, add ground up freeze dried fruit or food coloring and whisk until the color is to your liking.
Decorate the cake with frosting and sprinkles, if using. Slice and enjoy!

Notes

Store at room temperature for up to 4 days in an airtight container, or you can refrigerate for up to a week. You can also freeze for up to 3 months. If frosted, place the cake in the freezer for a few hours until firm, then transfer to a freezer safe bag. If unfrosted, you can freeze in a freezer safe bag right away.