If you are looking for a delicious gluten-free dessert recipe, this Cookie Cake is for you! Made with pantry staples, this gluten-free cookie cake is simple to make and absolutely delicious! No one will know this cookie cake is gluten-free!
There are no fancy gluten-free flour blends or stabilizers needed in this recipe for a cookie cake. Oats and peanut butter form the base of this giant chocolate chip cookie. It is super easy to make and downright delicious! Perfect for any celebration!
What is better than a giant chocolate chip cookie with icing?
Everyone loves a cookie cake!
But while this cookie cake is just as delicious as the famous store-bought cookie cake, it also happens to be gluten-free.
Why did I make this Cookie Cake gluten-free?
Well, years ago, my son and I were both gluten-free. And we went to many parties over that time that there were no dessert options for us. Not very fun for a 4-year-old boy or his mom’s sweet tooth!!
So ever since that time, I always want to have gluten-free options for friends or company if needed–without having to buy special flours or mixes.
Wouldn’t it be nice if you could always have an easy, tasty go-to gluten-free recipe for yourself or your gluten-free friends?
That is EXACTLY why I made this cookie cake gluten-free.
How to Make a Cookie Cake
- In a blender or food processor, blend oats until they form a flour-like consistency.
- Measure out 2 cups of blended oats and mix with baking soda.
- In a separate bowl cream together the peanut butter and butter until smooth and creamy.
- Add in the eggs and vanilla and mix well.
- Mix the oat mixture into the wet mixture until just combined. Stir in the chocolate chips until blended.
- Press the cookie dough into a 9-inch pizza pan or springform pan.
- Bake for 18-22 minutes, or until set.
- Once cooled, decorate with frosting if desired.
More Gluten-Free Desserts
- No Bake Cookie Dough Bites from Allergylicious
- Flourless Chocolate Chip Cookies
- Chocolate Peanut Butter Rice Krispie Treats
- Gluten Free Cinnamon Streusel Muffins
Gluten Free Cookie Cake
- 2 cups blended oats about 3 cups oats
- 1/4 cup butter softened
- 1/2 cup peanut butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- 1 tablespoon butter softened
- 1 tablespoon peanut butter
- 2 cups sifted powder sugar
- 1-3 tablespoons milk as needed
- Preheat oven to 350 degrees.
- Place oats in a blender or food processor and blend until fairly oats break down to a flour-like consistency. Measure out 2 cups of blended oats.
- Mix blended oats with baking soda and set aside.
- Cream peanut butter, butter and sugars together until smooth. Add in egg and vanilla, beating until smooth.
- Stir in oat mixture. Add in chocolate chips and mix until just combined.
- In a 9 inch springform pan, or pizza pan, spread out dough evenly, leaving a 1/2 inch border around edges of pan.
- Bake for 18-20 minutes until center is set.
- Allow to cool in the pan for 10 minutes on a cooling rack. Remove sides of springform pan and then let cool completely before icing.
- Beat together the butter and peanut butter and add in powdered sugar slowly. Be sure your powdered sugar is sifted to prevent clumps in your icing. Add 1 tablespoon of milk at a time, to thin icing to desired consistency.
- Pipe out frosting along edges and/or to spell out Happy Birthday.
- Be sure to use certified gluten-free oats. Quick cooking oats or regular old fashioned oats both work well to be blended into oat flour.
- The oats are to be measured AFTER blending in this recipe for Chocolate Chip Peanut Butter Cookie Cake.
- If you don't like peanut butter or have an allergy, feel free to sub it out for almond butter.
- This cookie cake will last for 3 days at room temperature.