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Main Section » Recipes » Desserts » Cookies » Gluten Free Cookie Cake

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Gluten Free Cookie Cake

Sep 9, 2010

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!

Gluten Free Cookie Cake

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.

Gluten Free Cookie Cake

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

Gluten Free Cookie Cake

  • 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
  • vanilla ice cream
  1. 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.
  2. 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.
  3. Add flour mixture, and beat until just combined.
  4. Stir in chocolate chips.
  5. 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.
  6. Cut into wedges. Serve warm; or cooled  topped with a scoop of ice cream if desired.

Filed Under: Cakes, Cookies, Desserts, Gluten-Free Recipes, Recipes Tagged With: gluten free cookies

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Reader Interactions

Comments

  1. debi9kids

    September 9, 2010 at 4:18 pm

    This looks like a fantastic recipe! Going to have to try this soon. [email protected]!

    Reply
  2. flora

    September 11, 2010 at 2:31 pm

    Looks good. I love the plate!

    Reply
  3. Meghann

    October 17, 2011 at 1:56 pm

    I see it says 1 1/2 cups mixed milk…is this just for cookie dunking??

    Reply
    • Meghann

      October 24, 2011 at 12:57 pm

      …mixed milk chocolate chips and semisweet chocolate chips…wow sorry

      Reply
  4. Sue Foss

    January 26, 2013 at 11:27 pm

    Could applesauce replace egg in this recipe?

    Reply
    • Lynn

      January 27, 2013 at 5:45 pm

      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.

      Reply
  5. Sarah

    September 26, 2013 at 8:00 am

    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!

    Reply
    • Lynn

      September 26, 2013 at 11:53 am

      Yes, I think this would work well with parchment paper. I hope you enjoy it!

      Reply

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About Lynn

Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

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