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Chocolate Chip Cookie Cake (Gluten Free)
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Enjoy cookie as a slice of cake.

Course: Dessert, Snack
Servings: 1 8 inch cake
  • 3/4 cup unsalted butter softened to room temperature
  • 1 cup brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour I used Syed Diet Coconut Flour
  • 2/3 cup gluten free flour I used Syed Diet Platinum Flour
  • 2 tsp corn flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi sweet chocolate chips
  1. Preheat the oven to 180 C/ 350 F. Lightly grease an 8 inch round pan with oil or cooking spray.

  2. In a large bowl, beat softened butter with an electric mixer for a minute at medium speed until smooth and creamy. Add brown sugar and beat for another minute. Mix in egg, egg yolk and vanilla extract and beat for 30-40 seconds.
  3. Sift together coconut flour, gluten free flour, corn flour, baking soda and salt in a separate bowl. Add dry ingredients to butter mixture, beating at low speed until combined, scrapping down the sides and bottom of the bowl as needed. Add chocolate chips and mix well.
  4. Press the cookie dough evenly into the prepared pan, loosely cover with aluminum foil ( to avoid quick browning) and bake for 15-20 minutes. Remove the foil, rotate the pan and bake for another 15-20 minutes. Remove from the oven, place on wire rack and let cool completely before removing from the pan.
  5. Frost as you like or serve with whipped cream or ice cream.
Recipe Notes

Gluten free flour absorb moisture quickly so don't delay baking when the dough is ready.

Baking time may vary, adjust accordingly.

Don't be tempted to remove the cake from the pan when still hot as there is a lot of butter in the cookie cake and would crumble. Let it cool completely. It is hard to resist, I know but you are strong!

Frosting is totally optional.