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It’s my birthday! Every year growing up and until I had to gluten free, I always wanted a cookie cake from the Great American Cookie Company. I remember as a kid, whenever my mom and I were at the mall, I would always ask for money to get one of the double doozy sandwich cookies. Something about the icing combined with a yummy chocolate chip cookie were just divine. I’ve had all manner of cookie cakes over the years – homemade, giant and even single serving size. But I’ve never had a gluten free cookie cake until now.
What ingredients are used in a giant cookie cake?
Butter – Butter is what is going to make this recipe chewy and delicious. I use Miyokos Creamery Vegan Butter for most of my baking. I find it has the closest flavor and consistency to dairy butter. However, if you cannot have nuts (it’s made from cashews), then use your favorite butter product. Dairy butter will work as well, if you are not dairy free. The amount will be the same.
Sugars – This recipe calls for a mixture of both brown sugar and white sugar. Brown sugar adds a little more moisture to the cookie, which is important in gluten free baking. It also gives a little added complexity to the flavor and chewiness. But it’s also necessary here to react with the baking soda.
Vanilla – Use a good quality vanilla extract, not imitation vanilla flavoring. It’s expensive, but so worth it.
Egg – The egg is the protein that helps bind things together. Always use large size eggs when baking, that’s the standard. I haven’t tested this recipe with egg replacements, but I expect a flax egg or Bob’s Red Mill Egg Replacer would work just fine.
Gluten Free Flour – I personally use Bob’s Red Mill 1-to-1 Flour Blend for almost everything I bake. I think it provides really consistent results. You can use your favorite gluten free flour blend, but the results may vary as this recipe was tested with BRM. This recipe will not work with regular gluten flour.
Salt – A little salt is always needed to help bring out the flavor in sweet dishes.
Baking Soda – Normally gluten free baking will use baking powder, but in this case I don’t want a lot of rise because the mall cookie cakes are usually dense and chewy. Baking soda will also provide a little bit of browning to get that cookie cake look.
Chocolate Chips – I used Enjoy Life Mini Chips here. They are gluten free and dairy free. The mini chips will make the cake easier to cut as it can sometimes be difficult to make a nice cut through a full size chip. You can use whatever chips you like.
How to make a gluten free cookie cake?
A gluten free cookie cake is pretty easy to make. Just like making chocolate chip cookies without all the scooping and waiting.
- Start by preheating your oven to 350F degrees.
- Melt your butter and add it to a large bowl.
- Add the brown sugar and white sugar and whisk until they are well combined.
- Then add the vanilla and egg and whisk again until it is smooth.
- Next, add your baking soda and salt and whisk in just a few strokes.
- Then you will add the flour. You will need to switch to a spatula to combine the flour.
- Mix about 5 strokes and then add the chocolate chips.
- Continue to fold until all the flour is incorporated.
- Remove the bottom of your spring form pan and cover it in parchment. Then reinsert the bottom and clasp the side for a tight fit.
- Spread the cookie dough into the prepared pan, making sure to evenly fill the bottom of the pan.
- Place the cookie cake into your preheated oven. I always place a baking sheet on the rack below just in case there is any leakage.
- Bake for 15 minutes. Then turn to broil and bake an additional 2 minutes to brown the top.
- Remove and cool in the pan for 15 minutes. Then remove your cookie and place on a cooling rack to cool completely before frosting.
How to decorate this cookie cake
The frosting recipe below tastes exactly like the white frosting from the Great American Cookie Company. It goes perfectly with a chocolate chip cookie.
You can use the frosting to write messages like “happy birthday” but I prefer to just decorate all around the edge so every slice has a little bit of icing.
I have also sprinkled mine with gluten free sprinkles to make it extra festive.
What kind of pan do you use for a cookie cake?
They do make cookie cake specific pans, but they are very large. For this recipe you will need a 9″ springform pan for this recipe. If you don’t have one you can use a regular cake pan, although your cake will come out thicker and might be more difficult to remove.
Can I make the dough ahead of time?
While this recipe doesn’t require chilling to be delicious, you can absolutely make it the day before and keep the dough the refrigerator. Make sure to cover your bowl with plastic wrap before refrigerating. When the butter is cold again it will be a little harder to spread in the pan, so just press it in with your fingers.
If you want to make this cake further in advance, fully bake the cookie cake and allow it to cool. Then wrap the undecorated cake in several layers of plastic wrap ensuring that it is completely sealed. Store in the freezer for up to a month. Bring to room temperature before serving.
How long with this gluten free cookie cake last?
The cake should be good for 2-3 days. The icing I use in this recipe is made with shortening, which makes it very sturdy and long lasting. If you substitute butter you will want to store your cake in the refrigerator for best results.
Check out these other recipes for amazing chocolate chip cookies:
Gluten Free Dairy Free Cookie Cake (Great American Copycat)
For the cake
- ¾ C Vegan Butter melted
- ½ C Light Brown Sugar
- ¼ C Sugar
- ½ tsp Vanilla
- 1 Egg
- ¼ tsp Salt
- ½ tsp Baking Soda
- 1 ½ C Gluten Free 1-to-1 Flour Blend
- 1 C Dairy Free Chocolate Chips
For the icing
- ⅓ C Vegetable Shortening
- ½ tsp Vanilla
- 2 C Powdered Sugar sifted
- 2 Tbsp Non-Dairy Milk
For the cake
- Preheat the oven to 350 degrees.
- In a large bowl, combine the melted butter, brown sugar and white sugar. Whisk together until combined. Add the vanilla and egg. Whisk until smooth.
- Whisk in the salt and baking soda, just 2-3 strokes. Add the flour. Using a spatula fold together about 5 times. Then add the chocolate chips. Continue to fold until all of the flour is incorporated.
- Line the bottom of a springform pan with parchment paper.
- Spread the cookie batter into the prepared pan making sure to create an even layer spread across the whole pan.
- Bake in preheated oven for 15 minutes and then turn to broil and cook an additional 2 minutes to brown the top.
- Remove from the oven and cool in the pan for 15 minutes, then remove to a wire cooling rack.
For the icing
- Beat the shortening and vanilla together until smooth and fluffly, about 2 minutes. Turn your mixer to low and add the powdered sugar. Then begin adding the milk, 1 Tbsp at a time. Once all of the powdered sugar is incorporated turn the mixer to high speed and beat for about 3 minutes.
- Prepare your piping bag with desired tip. Place the icing in the bag and decorate the cake to your liking.