Gluten Free Cookie Cake

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!

Everyone loves a cookie cake. What is better than a giant chocolate chip cookie with icing?

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

If you enjoyed this Cookie Cake, I would love for you to leave a comment or review below. 

Gluten-Free Cookie Cake

A gluten-free version of a giant chocolate chip cookie cake. This simple gluten-free dessert is made without any special ingreidents.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12

Calories: 279kcal

Author: Kristen Chidsey

Ingredients

Cookie Cake

• ▢ 2 cups blended oats about 3 cups oats
• ▢ ¼ cup butter softened
• ▢ ½ cup peanut butter
• ▢ ¼ cup sugar
• ▢ ¼ cup brown sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla
• ▢ ½ teaspoon baking soda
• ▢ 1 cup chocolate chips

Frosting

• ▢ 1 tablespoon butter softened
• ▢ 1 tablespoon peanut butter
• ▢ 2 cups sifted powder sugar
• ▢ 1-3 tablespoons milk as needed

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Instructions

Cookie Cake

• 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 ½ 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.

Frosting

• 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.

Equipment Needed

• 9 inch springform pan

Notes

• 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.

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 138mg | Fiber: 2g | Sugar: 19g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1.1mg

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