Gluten-Free Chocolate Chip Cookie Cake: A Soft, Chewy Delight

This Gluten-free Chocolate Chip Cookie Cake is a delightful dessert that captures childhood nostalgia with a soft, chewy center and crispy edges, perfect for gatherings.

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Prep Time 10

Cook Time 25

Cooling Time 20

Total Time 55

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Coconut Sugar Substitute with light brown sugar if needed.
½ cup Butter Use unsalted for full control over saltiness.
1 large Egg Essential for a chewy texture.
1 large Egg Yolk Keeps the cake moist.
1 teaspoon Vanilla Extract Enhances flavor depth.
1½ cups Gluten-Free Flour Opt for a certified gluten-free blend.
1 teaspoon Baking Soda Creates lift in the cake.
½ teaspoon Salt Balances sweetness.
1 cup Chocolate Chips Use semi-sweet or dark chips.

Equipment

Mixing bowl
Hand Mixer
Spatula
9-inch springform pan

Method

Step-by-Step Instructions

Cream together ½ cup of unsalted butter and 1 cup of coconut sugar until fluffy.
Beat in one egg, one egg yolk, and 1 teaspoon of vanilla extract.
Gradually add 1 ½ cups of gluten-free flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Fold in 1 cup of chocolate chips, reserving a handful for topping.
Prepare a 9-inch springform pan and transfer the cookie dough, pressing down evenly.
Preheat the oven to 350°F (175°C) and bake for 20-25 minutes.
Cool in the pan for 15-20 minutes before slicing.
Serve warm or at room temperature, optionally with ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Let cool completely before storing.

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