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
- 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
- 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 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.
- 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.