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Gluten-Free Cookie Dough Cake

August 1, 2022 | Author: Ashley McCrary

This gluten-free cookie dough cake with homemade chocolate buttercream frosting is an ooey gooey treat that will win over just about anybody!

Chances are, you’ve seen a cookie dough cake. Whether passing by one on display at the mall, a local bakery, or in the movies, cookie cakes are everywhere, and for good reason! These giant cookie shaped cakes are equal parts delicious and fun, and make the perfect treat for birthdays, gatherings, or a tasty after dinner, kid-friendly dessert!

My gluten-free cookie dough cake is an easy, 30 minute recipe that features delicious chocolate buttercream frosting piped over a moist, decadent, giant chocolate chip cookie. Yum!

three slices of cookie dough cake piped with chocolate buttercream frosting on three white plates with silver forks

What Makes This Recipe Great

  • Simple Ingredients
  • Easy, 30-Minute Recipe!
  • Foolproof Chocolate Buttercream Frosting Recipe
  • Gluten-Free, Low-Sugar Option
  • Kid-Friendly & Perfect for Events!

Ingredient Notes

Gluten-Free Flour: I like to use Bob’s Red Mill gluten free flour because it is a 1:1 for all-purpose flour. Feel free to sub-all-purpose flour if you don’t need this recipe to be gluten-free.

Butter: This recipe calls for unsalted butter. If all you have is salted butter, omit the additional salt from the ingredients list.

Sugar: If you’re looking to make this recipe low sugar, feel free to replace the sugars with sugar alternatives such as Swerve and/or Monk fruit sweetener.

Recipe Step by Step

labeled step by step photos showing how to make this gluten-free cookie dough cake recipe

Cookie Cake

  1. Preheat your oven to 350 degrees F (190 degrees C). Grease a circle baking dish or 9 inch cake pan.
  2. Stir flour, baking soda, cornstarch, and salt together in a bowl.
  3. Beat butter, white sugar/or Monk Fruit, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into the prepared pan.
  4. Bake until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before icing.

Chocolate Buttercream Frosting

  1. In a stand mixer, add the butter. Beat on medium speed until combined and fluffy. Around 5 minutes
  2. Slowly add the vanilla extract along with the powdered sugar and cocoa powder on low speed. Beat together until fully combined. 
  3. Beat together for 4-5 minutes or until fluffy and creamy. If the buttercream is too thick add a teaspoon or 2 of milk. Add until you have reached your desired consistency.
a photo of a whole cookie dough cake piped with chocolate buttercream frosting on a white plate with four silver forks resting on a plate next to it

Mac’s Pro Tips

Xantham Gum: Make sure to use a Gluten-Free flour that contains xanthan gum. I use Bob’s Red Mill. 

Low Sugar Option: If you want this recipe to be low sugar, replace the sugars in this recipe with Swerve granulated sugar, brown sugar, and/or powdered sugar, or use Monk fruit sugar as a granulated sugar replacement. These alternatives are 1:1, so use the same quantity.

Buttercream: If you prefer no frosting, feel free to omit the buttercream!

Serving: Slice and serve warm or room temperature with a glass of milk, a scoop of vanilla ice cream, or by itself, and enjoy!

Storage: Store leftovers in an airtight container at room temperature for 3 days. Freeze leftovers to keep them fresh and thaw to room temperature before serving.

a slice of dessert on a white plate with a bite cut out

Recipe FAQs

Gluten-Free Cookie Dough Cake: FAQs

How do you keep a cookie cake soft?

Store in an airtight container at room temperature to keep the cookie cake soft. Eat within 3 days for optimal freshness.

How do you know when cookie cake is done?

You can tell it is done the same way you would check a tray of cookies- when it is lightly golden around the edges and set in the center. As it cools, you will notice it firms up quite a bit.

Can I freeze a cookie dough cake?

You can freeze this recipe in an airtight, freezer safe container after it has cooled completely and before it is frosted.

Print
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a slice of cookie cake on a white plate with a silver fork resting on the edge

Gluten-Free Cookie Dough Cake

This gluten-free cookie dough cake with homemade chocolate buttercream frosting is an ooey gooey treat that will win over just about anybody!

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 3/4 cup gluten-free flour, Bob’s Red Mill
  • 3/4 light brown sugar, packed
  • 2 teaspoons vanilla
  • 1/2 cup unsalted butter
  • 1/3 cup sugar or monk fruit
  • 2 tsp baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 large egg + 1 egg yolk*
  • 1 1/2 cups chocolate chips

Buttercream

  • 1/2 cup butter (1 stick)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons cocoa powder

 

Instructions

Cookie Cake

  1. Preheat oven to 350 degrees F (190 degrees C). Grease a circle baking dish or 9 inch cake pan.
  2. Stir flour, baking soda, cornstarch, and salt together in a bowl.
  3. Beat butter, white sugar/or Monk Fruit, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into the prepared pan.
  4. Bake until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before icing.

Chocolate Buttercream Frosting

  1. In a stand mixer, add the butter. Beat together on medium speed until fluffy. Around 5 minutes
  2. Slowly add the vanilla extract along with the powdered sugar and cocoa powder on low speed. Beat together until fully combined. 
  3. Beat together for 4-5 minutes or until fluffy and creamy. If the buttercream is too thick add a teaspoon or 2 of milk. Add until you have reached your desired consistency.

Notes

Nutrition Facts: Please note that nutrition facts for this recipe do not account for sugar alternatives like Swerve or monk fruit sweetener. Calories and nutrition will change according to the ingredients used. 

Gluten-Free Flour: I like to use Bob’s Red Mill gluten free flour because it is a 1:1 for all-purpose flour. Feel free to sub-all-purpose flour if you don’t need this recipe to be gluten-free.

Xantham Gum: Make sure to use a Gluten-Free flour that contains xanthan gum. I use Bob’s Red Mill. 

Low Sugar Option: If you want this recipe to be low sugar, replace the sugars in this recipe with Swerve granulated sugar, brown sugar, and/or powdered sugar, or use Monk fruit sugar as a granulated sugar replacement. These alternatives are 1:1, so use the same quantity.

Buttercream: If you prefer no frosting, feel free to omit the buttercream!

Serving: Slice and serve warm or room temperature with a glass of milk, a scoop of vanilla ice cream, or by itself, and enjoy!

Storage: Store leftovers in an airtight container at room temperature for 3 days. Freeze leftovers to keep them fresh and thaw to room temperature before serving.

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Keywords: gluten-free cookie dough cake, cookie dough cake, chocolate buttercream frosting

2 thoughts on "Gluten-Free Cookie Dough Cake"

  1. Rhonda Carter says:

    One of the frosting instructions mentions shortening and the other set doesn’t. The ingredient list doesn’t include shortening for the frosting so I’m not sure if I’m supposed to use shortening and how much. Can you clarify that part, please?

    thank you so much!

    Rhonda

    1. Ashley McCrary says:

      Thank you Rhonda for the notice on this. I’ve found the error too and its already been corrected . Thank you again. Happy Eating!!!!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!