Cookie cakes have always been my favorite way to celebrate a special occasion. Give me cookies over flowers any day. Or better yet, cookies with flowers on top! This double chocolate Valentines cookie cake is the perfect way to spread the love. It's a gluten free chocolate cookie cake loaded with chocolate chips and topped off with vanilla buttercream frosting. The inside is rich and fudgy, almost like a brownie. This cookie cake recipe is the perfect gluten free Valentine's Day dessert!
Since cookie cakes are my love language, this heart cookie cake is perfect for me to share with you for Valentine's Day. That special someone in your life will love this giant Valentines cookie.
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Why You 'll Love This Valentines Cookie Cake Recipe
- Quick - Even if you forgot to shop for your sweetie, you still have time to make this Valentine cookie cake. It only takes about 10 minutes to mix and 15 minutes to bake.
- Versatile - If you're not in the market for a heart shaped cookie cake, you can definitely make this recipe into a circle or square for another occasion.
- Allergen Friendly - This recipe is gluten free, dairy free, and nut free as written.
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Baking Soda - This leavening agent helps to create the dense fudgy texture of the cookie.
- Salt - salt is an important ingredient to balance the flavors of the cookie. Don't be tempted to skip it.
- Cocoa Powder - I used Hershey's unsweetened cocoa powder in this recipe. It is gluten free. I also tested the recipe with dutch process cocoa, but I didn't like the flavor as much.
- Vegan butter - This cookie calls for melted butter to get that dense fudgy texture inside. I used Country Crock plant butter here. You can use your favorite vegan stick butter. Just avoid margarine. And if you're not dairy free, you can use regular butter in the same measure.
- Sugar & Brown Sugar - A combination of sugars creates both a moist interior and a chewy texture for this cookie cake.
- Egg - This cookie recipe uses two egg yolks to get a rich, fudgy texture. I have not tried this recipe with egg replacements.
- Vanilla Extract - Helps to sweeten the cookie and add depth to the flavor.
- Allergen Free Milk Chocolate Chips - I tested this recipe with Endangered Species oat milk chocolate chips and Enjoy Life rice milk chocolate chips. Either should work well. I also tried the cookie cake with semi-sweet chocolate chips which was great if you like more of a dark chocolate flavor.
For the icing you will need shortening, vegan butter, powdered sugar, vanilla and a little dairy free milk.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
- Chocolate Mint - replace the vanilla extract with peppermint extract and color your frosting with green food coloring for a minty twist.
- Peanut Butter Lovers - peanut butter and chocolate are a match made in heaven. Add chopped up peanut butter cups to the cookie dough before baking or replace the chocolate chips with peanut butter chips.
- Salted Caramel - Add some chopped up dairy free caramels to the cookie dough before baking. Sprinkle the top with sea salt when you take it out of the oven.
- Orange & Chocolate - Replace the vanilla extract with orange extract and add a little orange zest to the frosting.
- White Chocolate - Try replacing the chocolate chips with vegan white chocolate or do both!
How to Make a Heart Cookie Cake
This recipe is easy to make and does not require a mixer. You will need a heart shaped pan to get the shape.
STEP 2: Add the sugar, brown sugar and melted butter to a large mixing bowl. Whisk it well for about 30 seconds until it is evenly combined.
STEP 3: Add the egg yolks and vanilla to the butter-sugar mixture. Whisk again until combined.
STEP 4: Add the dry ingredients to the wet ingredients and stir together with a spatula until the dry ingredients are incorporated.
STEP 5: Add the milk chocolate chips and fold together a few more times until they are evenly distributed in the cookie dough.
STEP 6: Spread the cookie dough into your heart shaped pan using your hands or an offset spatula. Then bake!
STEP 7: Prepare your buttercream frosting and decorate the cake however you like. I used a Wilton #32 tip for the rosettes and a #352 tip for the leaves. The lettering was done with a #6 tip for the white and a #3 tip for the pink writing.
This cookie heart is really best served the same day it is made. You can store it for up to 2 days at room temperature, but it will dry out a little over time. Cookie cakes can be a bear to store because they rarely fit into any regular container. You can store this in a cake keeper or just eat enough until it fits into your desired container ;).
Use a star tip to pipe a border around the edge.
Make rosettes and leaves as I've shown here.
Write something cute!
Spread frosting across the whole cookie and decorate with sprinkles.
If you're using the pan I recommend you won't need to flip it. A spring form pan allows you to remove the sides of the pan, then you can easily slide the cookie off the bottom piece.
If you're using a traditional style cake pan or a square pan, I'd recommend waiting until the cookie has cooled enough to set, then use the parchment paper to lift the cookie from the pan.
Other chocolate recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Valentines Cookie Cake
- Preheat the oven to 350 degrees. Crumple a piece of parchment paper and shape it into the bottom of your heart shaped pan.
- Add the gluten free flour, cocoa powder, baking soda and salt to a small mixing bowl. Whisk together until well combined and break up any lumps in the cocoa powder. Set aside.¾ Cups Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- Add the sugar, brown sugar and melted butter to a large mixing bowl. Whisk together for about 30 seconds until smooth.6 Tablespoons Vegan Butter, 6 Tablespoons Sugar, ¼ Cup Light Brown Sugar
- Add the egg yolks and vanilla to the butter-sugar mixture. Whisk again until combined.2 Egg Yolks, 1 teaspoons Vanilla
- Add the dry ingredients to the wet ingredients. Mix together with a spatula until all of the dry ingredients are incorporated.
- Add the chocolate chips to the cookie dough. Fold in with a spatula until they are evenly incorporated.½ Cup Allergen Free Milk Chocolate Chips
- Spread the cookie dough into your prepared pan using your hands or an offset spatula. The dough will be a bit sticky.
- Bake in the preheated oven for 13-15 minutes until the center appears dry but still feels a bit soft if you poke it gently. You want it to be a little undercooked. Remove from the oven and cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
For the frosting
- Combine the butter and shortening in the bowl of an electric mixer. Beat on medium speed for about 2 minutes until smooth.¼ Cup Shortening, ¼ Cup Vegan Butter
- Add the sifted powdered sugar 1 cup at a time. Mix on the lowest speed until the sugar is incorporated. Scrape down the bowl.2 Cup Powdered Sugar
- Add the vanilla and mix again. Slowly increase the speed. Add 1 tablespoon of milk if the frosting is very stiff.1 teaspoon Vanilla, 1-2 Tablespoon Non Dairy Milk
- Beat on medium high speed for 5 minutes until it's light and fluffy.
- Use the frosting to decorate your cake however you like.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.