Are you ready for one of the easiest desserts to make and has an extra wow factor going for it? This gluten-free cookie cake is perfect for celebrations, and who doesn’t love the idea of a giant chocolate chip cookie? I also have Gluten-Free Chocolate Chip Bars for another delicious treat.
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When I walk by the bakery at my local grocery store, they have these giant cookie pizza cakes on display, and they always look so yummy. So, of course, we needed to have a recipe for one that is gluten-free and dairy-free that we can enjoy, too. This cookie cake would be perfect to serve for any celebration, and you can even decorate it with a message if you want.
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Ingredients
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum or guar gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
- Chocolate chips: Enjoy Life Mini Chocolate Chips (mini-sized chips), Nestle’s Allergen Free Chips (regular-sized chips), and Trader Joe’s Chocolate Chips.
- brown sugar, sugar, egg, egg yolk, vanilla extract, baking soda, salt, almond milk, and powdered sugar
Instructions
Preheat oven to 350°. Cut a piece of parchment paper to fit a pizza pan.
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
With a mixer, cream together the buttery spread with the sugars. Then add in the eggs and vanilla.
Mix the flour mixture into the creamed mix and mix until well combined. Next, mix in the chocolate chips (less one tablespoon).
How To Spread Out the Cookie Dough:
Using a spatula, spread out cookie dough on the parchment-lined pizza pan. Spread out to a couple of inches from the edge of the pan. Smooth out the top of the dough so it’s smooth, and then take the tablespoon of chocolate chips and place them randomly over the top of the dough, pushing them in slightly. This will help make the top prettier, with more chocolate chips showing after it bakes.
Bake for 22 minutes, remove from oven, and set on a wire rack to cool.
To Make the Icing:
Beat the softened buttery spread, confectioner’s sugar, vanilla extract, and almond milk together. Mix thoroughly. If it’s too thick, you can mix in one more teaspoon of almond milk. You want it thicker than thinner so that it will hold its shape when you decorate with it.
Use a decorating set with a star tip to make the star decorations around the edge. And a small round tip for any words.
Once it’s completely cool, you can decorate the top with the icing. I used a star tip to make the decorations around the edging. If you want to add words, you’ll want a small round tip.
Traditionally, cookie cakes are decorated with a ring of icing flowers around the edge and a message in the middle, but you can get as creative with the decorations as you want. The recipe contains enough icing to spread over the entire top.
For tips on how to decorate your cookie cake with words, check out The Spruce Eats: How to Write on a Cake. For more cake decorating tips, go to Wilson’s Learn Decorating Techniques.
More gluten-free cookies you’ll love
Gluten-Free Cookie Cake (Chocolate Chip)
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free cookie cake is perfect for celebrating and who doesn’t love the idea of a giant chocolate chip cookie?
Ingredients
Cookie Cake:
- 2 cups gluten-free flour*
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dairy-free butter, cool room temperature
- ¾ cup brown sugar, packed
- ¼ cup sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cup dairy-free chocolate chips*, 1 tablespoon reserved
For the Icing:
- 3 cups confectioner’s sugar
- ½ cup dairy-free butter, cool room temperature
- 1 teaspoon vanilla
- 1 teaspoon almond milk
Instructions
To Make the Cookie Cake:
- Preheat oven to 350°. Cut a piece of parchment paper to fit a pizza pan.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- With a mixer, cream together the dairy-free butter with the sugars. Then add in the eggs and vanilla.
- Add the flour mixture to the creamed mix and mix until well combined. Next, add the chocolate chips (less one tablespoon) and combine.
- Using a spatula, spread the cookie dough on the parchment-lined pizza pan, extending it a couple of inches from the edge of the pan. Smooth the top of the dough, and then take the tablespoon of chocolate chips and place them randomly over the top of the dough, pushing them in slightly.
- Bake for 22 minutes, remove from oven, and set on a wire rack to cool.
Once it’s completely cool, you can decorate the top with the icing.
To Make the Icing:
- Beat the dairy-free butter, confectioner’s sugar, vanilla extract, and almond milk together. Mix thoroughly. If it’s too thick, you can mix in one more teaspoon of almond milk. You want it thicker than thinner so that it will hold its shape when you decorate the cake.
- Use a decorating set with a star tip to make the star decorations around the edge. And a small round tip for any words.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum or guar gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Chocolate chips: Enjoy Life Mini Chocolate Chips, Nestle’s Allergen Free Chips, and Trader Joe’s allergen-free chips.
See the links in the post for decorating tips.
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This recipe was adapted from Sally’s Baking Addiction’s Chocolate Chip Cookie Pizza.
Suzanne
This looks so good! I’ve always wondered how to make a giant cookie! Even better that its gf! What a fun thing to make when kids have friends over!
MamaShire
Thanks, it is a lot of fun!
Rhonda
Really liked this recipe for a recent family get together! Can’t wait to make it again and decorate it for Christmas.
Vanessa
Thanks for sharing! Does it keep long?
MamaShire
You’re welcome! It can be kept on the counter for 3-4 days and keep it covered. Also, it can be frozen for 2-3 months. If freezing it you’ll want it securely wrapped in plastic and keep it on the pizza pan or a piece of cardboard.
Lindsey
Would this work with a flax egg instead of the egg and egg yolk?
MamaShire
It should work. The extra egg yolk gives it a bit more of a chewy texture, so it may end up with a little different texture but should still work and be good.
Sarah Muela
This looks so fun! The girls would love to make one of these!
MamaShire
Thanks! I’m sure they would love it!
Monica Porter
This worked great! I used bob red mill GF 1-to-1 flour and earth balance as well as coconut sugar in place of the white and brown. My GF, DF little guy was so thrilled to get his belated, b-day “cake”. Though it really was just a giant cookie. I didn’t bother with the frosting. It turned out yummy. Less baking time, but my oven seems to always need that.
MamaShire
So glad your little guy enjoyed it! Good ways to substitute too.
Louellen Lawson
Thanks for the recipe!!!!!
Mary
This was so good and so easy to make! Thanks!
Kira
Oh boy, this was my first time making anything GF or vegan and do believe I messed up. I used gluten free flour and all of the other ingredients EXCEPT for the butter spread, I used Butter flavored shortening and it didnt come together at all and was crumbly but I packed it together so it would form and it looks great but, the consistency was like I was eating sand 🤣🤦♀️ what did I do lol I didnt think the shortening would have that effect was it that neccessary to have the spread or do I just not know how to use shortening. Help. Me 😂 I was practicing to make a cookie cake for my friend for her bday in Nov. -Thank you.
MamaShire
Oh, I’m sorry this didn’t turn out for you. I would love for you to try this recipe again using the ingredients as listed and let me know how it turns out. I would also suggest you use Better Batter Gluten-Free flour for the best results or possibly King’s Arthurs Gluten-Free flour mix.
Linda
My kids loved this.
Kelsey
Help me with “butter spread”– I have dairy-free stick butter. Does this work, or does it need to be the spreadable tub style?
MamaShire
Yes, the dairy-free stick butter will work. You just need to leave it on the counter for 10-20 minutes until it’s room temperature and soft.
Veronica
I don’t have a pizza pan but when I looked into purchasing one, I saw different sizes. What size pan would you recommend? Also, is regular butter ok? Thank you! I can’t wait to try this!
MamaShire
The pizza pan I use is 15 inches. And yes, you can use regular butter in place of the buttery spread.