Deliciously Fudgy Chocolate Chip Cookie Cake

Recipe Key:

This gluten-free cookie cake has all characteristics of the classic cookie cake but is easily made at home! With a soft fudgy center and and creamy chocolate frosting pipped around the edges, it's the perfect treat for any occasion!

Close up photo of chocolate chip cookie cake on brown parchment paper.  A triangular slice of cookie cake has been cut and placed nearby.
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Overhead view of chocolate chip cookie cake sitting on parchment paper and a marble slab.  Decorative knife is resting beside the cake.   Two glasses of milk, cup with multiple spoons, small dessert plates and bowl of chocolate chips are nearby.

As a HUGE cookie cake fan myself, I feel like I've hit the jackpot with this recipe. I mean, a delicious chocolate cookie cake I can make at home whenever I wish, what's better than that? I personally feel like I've died and to heaven.

This gluten-free and dairy-free cookie cake has all the elements of the beloved childhood treat. It's gooey, fudgy, and all things chocolatey! Easily slice it up into personal sized pieces, it makes the ultimate party cake!

Close up photo of chocolate chip cookie cake on parchment paper.  Chocolate frosting piped around the edges of the cake.

I'm going to go ahead and warn you, this homemade cookie cake is dangerous. You no longer need to drive to one of those cookie cake stores or place a special order at your local grocery store. You can make a mind blowing cookie cake right at home! And you can decorate it however you please! Like I said, dangerous.

There are a few simple tips and tricks to making a gluten-free cookie cake. Follow the steps below and you'll have a masterpiece in no time!

Step 1 : Beat the eggs and coconut sugar

First, beat the eggs and coconut sugar, together in a mixing bowl. You can use either a hand mixer or a stand mixer for this. The key is to really beat them together until you get a nice creamy mixture. The sugar should "dissolve" into the eggs. This is how we achieve a fudgy top layer to the cookie cake!

Step 2 : Fold in the remaining ingredients

Next, add the remaining ingredients, except the chocolate chips, and fold into the egg and coconut sugar mixture with a rubber spatula. The batter will become thick and heavy (this is good). Be sure to use a sturdy spatula or spoon for this part. Keep folding until no flour clumps remain.

Step 3 : Add the chocolate chips

Once the dough is thick and you can't see any big lumps of flour, sprinkle in the chocolate chips. Again, be sure you're using a sturdy spatula. Fold the batter a few times to evenly disperse the chocolate chips amongst the dough.

Step 4 : Press batter into pan

Finally, spoon the batter into a greased pan. I used a 9-inch springform pan so it's easy to get out once it's baked. However, I've also made this with both an 9-inch and 8-inch regular pie pan as well. The springform will help the cookie cake maintain its shape once it's baked and will make removing it from the pan a little easier.

Use the pack of a measuring cup to press the dough into the pan. Make sure it's fairly level. If desired, add a few more chocolate chips on top. Simple press them into the top of the dough before baking it in the oven to get the classic cookie cake look!

Overhead photo of round chocolate chip cookie cake with chocolate frosting piped around the edges.  Silver knife with pearl handle is resting nearby.  Cake is sitting on parchment paper on a white marble slab.

To ensure your gluten-fee cookie cake turns out picture perfect, here are a few tips to keep in mind when making it at home:

  • Use room temperature ingredients. This is particularly the case with the eggs. If needed, simple place the eggs in a bowl of warm water for a couple of minutes to take the chill of them before using.
  • Make sure to beat the eggs and coconut sugar together well. This is what gives the nice golden brown crinkle top to the cookie cake. If using a stand mixer, use a medium speed like a 4 for a minute or two until the sugar is basically dissolved.
  • Use creamy-style nut butter for this recipe. This ensures a smooth texture to the cookie cake.
  • Under-bake the cookie cake slightly. This cookie cake doesn't take long at all to bake and it will continue to cook in the pan once it's out of the oven. To test the doneness, place a toothpick in the middle of the cake. If it comes out clean, it's done. If there are little crumbs on the toothpick, it may need a little more time.
  • To achieve the classic cookie cake look, place chocolate chips on the top before you bake it in the oven. You don't need to go overboard with this, just a handful will do!
Closeup photo of chocolate chip cookie cake cut into triangular pieces showing delicious inside filling.

Vegan Chocoalte Ganache Frosting

For this cookie cake, I used my recipe for Chocolate Ganache Frosting which is used in these Gluten-free Chocolate Cupcakes. This frosting is one of my favorites as it's easy to make and has a decadent flavor.

If desired, you can also make a simple vegan chocolate butter cream. All you need is a softened stick of vegan butter, cacao powder, powdered sugar, and a little nut milk or water. See the notes section of the recipe card below for directions!

Stack of 3 dessert plates with one triangular piece of chocolate chip cookie cake sitting on top plate.  Silver fork resting nearby.

Recipe

If you're a cookie cake fan, look no further. This gluten-free cookie cake has all characteristics of the classic cookie cake but is easily made at home! With a soft fudgy center and and creamy chocolate frosting pipped around the edges, it's the perfect treat for any occasion!
4.50 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 272kcal

Ingredients
  

  • 1 egg - room temperature
  • 1 egg yolk
  • cup coconut sugar
  • 1 teaspoon vanilla
  • ¼ cup coconut oil - melted and cooled
  • ¼ cup almond butter - creamy (sub. any nut butter)
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¾ cup dairy-free chocolate chips - plus a few more to sprinkle on top, if desired
  • ½ batch Chocolate Ganache Frosting
  • Sprinkles - optional

Instructions

  • Preheat oven to 350 F. In a bowl, beat together the egg, egg yolk, and coconut sugar until creamy (the mixture should almost double in size). Add the vanilla, coconut oil, and almond butter and continue to beat until well incorporated.
    1 egg, 1 egg yolk, ⅔ cup coconut sugar, 1 teaspoon vanilla, ¼ cup coconut oil, ¼ cup almond butter
  • Fold in the almond flour and baking soda with a rubber spatula until no flour clumps remain. Add the chocolate chips and continue to fold into the batter.
    2 cups almond flour, ½ teaspoon baking soda, ¾ cup dairy-free chocolate chips
  • Spoon batter into a greased 9-inch springform pan**. Use the bottom of a measuring cup to press the batter into the sides of the pan. Add a few more chocolate chips on top if desired. Bake in oven for 20 - 22 minutes until golden brown. Let cool completely.
  • Remove the cookie cake from the spring form pan by first slipping a small knife around the sides to ensure the cake isn't stuck. Then release the "buckle" to release the cake from the pan.
  • Prepare the Chocolate Ganache Frosting (or vegan buttercream, see notes section below). Transfer the icing into an icing bag fitted with a star-shaped tip. Pie stars along the edges of the cookie cake and dust with sprinkles if desired.
    ½ batch Chocolate Ganache Frosting, Sprinkles
  • Slice with a warm knife and enjoy! To store, place in an airtight container in the fridge for up to a week.

Notes

Chocolate frosting : as an alternative, an easy vegan chocolate buttercream frosting can be made y beating together 1 stick vegan butter (softened), with 2 tablespoon cacao powder, 1 ½ - 2 cups powdered sugar, and 1 - 2 tablespoon dairy-free milk.  Start by beating the softened butter until creamy.  Then add the cacao powder, powdered sugar, ½ cups at a time, and 1 tablespoon dairy-free milk.  Beat well.  Continue adding the powdered sugar until you get a nice thick consistency.  Transfer to a pipping bag and pipe a design on the cookie cake!
Cake Pan : I recommend a springform pan if you have one.  This makes it easy to remove the cookie cake from the pan once it's baked.  However, this recipe will also with work an 8-inch or 9-inch regular pie pan as well.  Simply let the cake cook all the way in the pan then slip a knife around the edges and cut into slices when ready to serve.

Nutrition

Calories: 272kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 69mg | Potassium: 46mg | Fiber: 3g | Sugar: 12g | Vitamin A: 41IU | Calcium: 76mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

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4.50 from 2 votes (1 rating without comment)

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