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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 celebrating and who doesn’t love the idea of a giant chocolate chip cookie? Not only is it super easy to make it’s actually quicker than making individual cookies.
When I walk by the bakery at my local grocery store they have these giant cookie pizza cakes on display and they just 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 wanted.
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. There is enough icing in the recipe if you wanted to spread icing over the entire top.
Ingredients Used to Make Gluten-Free Giant Cookie Cake:
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes soften at room temperature.
- Chocolate chips: Enjoy Life Mini Chocolate Chips (mini-sized chips) or Nestle’s Simply Delicious Chocolate Morsels (regular-sized chips). Both of these are gluten-free and dairy-free.
- brown sugar, sugar, egg, egg yolk, vanilla extract, baking soda, salt, almond milk, and powdered sugar
How to Make a Gluten-Free 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 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 and push them in slightly. This will help make the top prettier with more chocolate chips showing after it bakes.
Bake for 22 minutes and 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 a little too stiff 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.
For tips on how to decorate your cookie cake with words check out The Spruce Eats: How to Write on a Cake and Blueprint: Tips for Writing on Cakes. And for even more cake decorating tips go to Wilson’s Learn Decorating Techniques.
More Gluten-Free and Dairy-Free Cookies That You’ll Love:
Gluten-Free Chocolate Chip Cookies
Gluten-Free Chocolate Crinkle Cookies
Gluten-Free Snickerdoodle Cookies
Gluten-Free Soft Molasses Cookies
Gluten-Free Sugar Cookies (Cut-Outs)
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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 blend (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttery spread (Smart Balance or Earth Balance), softened at room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 1/4 cup dairy-free chocolate chips*, 1 tablespoon reserved
For the Icing:
3 cups confectioner’s sugar
1/2 cup buttery spread, (Smart Balance or Earth Balance) softened at 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 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).
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 and push them in slightly.
Bake for 22 minutes and 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 softened buttery spread, confectioner’s sugar, vanilla extract, and almond milk together. Mix thoroughly. If it’s a little too stiff 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.
Notes
*Chocolate chips: Enjoy Life Mini Chocolate Chips (mini-sized chips) or Nestle’s Simply Delicious Chocolate Morsels (regular-sized chips). Both of these are gluten-free and dairy-free.
See my links in the post for decorating tips.
Keywords: giant cookie cake, gluten-free chocolate chip cookie cake pizza, gluten-free cookie pizza, gluten-free giant cookie
This recipe was adapted from Sally’s Baking Addiction’s Chocolate Chip Cookie Pizza.
Suzanne says
February 28, 2020 at 4:03 pmThis 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 says
February 28, 2020 at 11:13 pmThanks, it is a lot of fun!
Vanessa says
February 28, 2020 at 4:03 pmThanks for sharing! Does it keep long?
MamaShire says
February 28, 2020 at 11:12 pmYou’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 says
February 28, 2020 at 4:23 pmWould this work with a flax egg instead of the egg and egg yolk?
MamaShire says
February 28, 2020 at 11:15 pmIt 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 says
March 5, 2020 at 9:04 pmThis looks so fun! The girls would love to make one of these!
★★★★★
MamaShire says
March 7, 2020 at 7:57 pmThanks! I sure they would love it!