If your kids love cookie cakes, but have missed them since going gluten free this homemade gluten free cookie cake is a great make at home treat!
I used to make a skillet cookie that we often used as a cookie cake for birthdays and special occasions. It was a perfect treat for my kids and I often let them decorate it by themselves.
It took me a few tries and several disasters, but I finally came up with a gluten free cookie cake that is very close to the one we used to enjoy. I am really looking forward to using this for birthdays.
The taste and texture are very good. The only difference I have noticed is that the gluten free version does not come out of the pan as easily, so make sure the cookie is completely cooled before trying to remove it from the pan.
Gluten Free Cookie Cake
An easy gluten free dessert. Great for serving as cookie birthday cake.
Ingredients
- 1 ¼ cups rice flour
- ½ cup sweet rice flour
- ¼ cup cornstarch
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup packed light-brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed milk- and semisweet chocolate chips
- optional - vanilla ice cream
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together rice flour, sweet rice flour, cornstarch, xantham gum, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated.
- Add flour mixture, and beat until just combined.
- Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes. Don’t over bake this, it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes.
- Cut into wedges. Serve warm; or cooled topped with a scoop of ice cream if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 228mgCarbohydrates: 47gFiber: 1gSugar: 25gProtein: 4g
Nutritional values are approximate and aren't always accurate.
This looks like a fantastic recipe! Going to have to try this soon. [email protected]!
Looks good. I love the plate!
I see it says 1 1/2 cups mixed milk…is this just for cookie dunking??
…mixed milk chocolate chips and semisweet chocolate chips…wow sorry
Could applesauce replace egg in this recipe?
I have never tried it, so I am not sure. If it works in other cookie type recipes I would say give it a try and see.
This looks so yummy! Do you think putting a round of parchment paper in the bottom of the skillet would help with the sticking issue? Most GF cake/bread recipes I’ve tried say to use parchment paper. I don’t have a skillet yet, but plan to try this as soon as I get one. Thanks, Lynn!
Yes, I think this would work well with parchment paper. I hope you enjoy it!