Gluten Free Chocolate Chip Cookie Cake

Soft and chewy, gluten-free chocolate chip cookies with crispy edges are layered with creamy buttercream filling for a chocolate chip cookie cake to celebrate any occasion!

Make cookies for the chocolate chip cookie cake

Start by making the cookies with a method to make them perfectly stackable AND easy to serve! I’m using my gluten free chocolate chip cookie recipe but you can use your favourite recipe instead.

For my gluten free chocolate chip cookies you'll need an electric mixer. Mix butter, sugar and brown sugar at medium speed until it’s creamy, which takes about two minutes.

By the way, the ingredients are listed in grams and measuring cups in the recipe box below.

Add vanilla and an egg, mixing at a low speed until everything’s incorporated. Next you'll need the star ingredient, almond flour, which makes this cookie cake gluten free. I'm using Nature's Eats Almond Flour. It’s blanched and superfine, so it’s great for baking. It’s also vegan, low carb, and gluten free, wheat free, grain free and dairy free!

Whisk it together with baking soda and salt in a bowl and then add these dry ingredients to the mixer. Mix on the lowest speed until just combined. It will look like damp sand. Add chocolate chips and stir them in by lifting up the dough and folding it over the chocolate chips.

Bake the cookies

Don’t bake these like normal chocolate chip cookies! Instead, to make them stackable, use this method. Line a baking tray with parchment paper or a silicone mat and use an ice cream scoop to scoop the cookies onto the tray. This will make them all the same size.

To make them flat, cover them with another piece of parchment paper or a silicon mat. Then press another baking tray down until you feel the resistance of the chocolate chips. Remove the additional tray and the paper or mat to reveal flat cookies!

Repeat with the rest of the cookie dough. You'll have six cookies in total - three for each tray.

If you want to make a larger cookie cake, double the recipe. Use two ice cream scoops of cookie dough for each cookie to make six cookies that will be about eight inches wide. Double the buttercream recipe below, too.

Bake at 350 degrees for 12 minutes. They'll spread out slightly on the tray and turn golden with darker, crispier edges. Yum!

Let the cookies cool completely and meanwhile, make the filling.

Make the buttercream filling

I use a small batch version of my 4 Minute Buttercream for this chocolate chip cookie cake. You could use chocolate ganache instead for a richer, less sweet version. I don't recommend using whipped cream because it's not firm enough to support the weight of the layered cookies.

To make the buttercream, mix room temperature butter with powdered sugar or icing sugar on the lowest speed. When it's smooth add vanilla, salt and milk. It's that easy!

Spoon this into a piping bag for the neatest results but if you don’t have one, don't worry! It’s not essential.

Assemble the chocolate chip cookie cake

Prepare the cookies for the cake by pre-cutting them, a trick I saw Baked By Dan do on instagram. Leave the bottom cookie intact but cut the rest into slices. I cut mine into six portions. You can cut them one by one or stack them and cut together. The edges will be neatest if you cut them one by one and clean the knife in between cookies.

To layer the cookie cake, use a dot of buttercream to attach the first cookie to a platter or plate or cake stand. This will hold it still so it doesn’t slide around when you move it. Pipe or spread a thin layer of buttercream on top. Then press another cookie on top, piece by piece.

Pipe or spread more buttercream on top of this cookie. It’s best not to go right up to the edges of the cookie so it doesn’t ooze out when you stack more cookies on top. 

Pre-cutting the cookies makes this SO easy to slice into and serve. It’s a fun birthday surprise for a cookie lover and absolutely delicious! Tell me in the comments if you’re going to make this!

How to store a chocolate chip cookie cake

You can leave this on the counter overnight in an airtight container or covered with a clean dish towel. This cake actually tastes BETTER the next day because the almond flour keeps the cookies moist and the buttercream starts to soak into them. This means you can make it in advance without worrying about it drying out.

If there are any leftovers, which I doubt, wrap each slice in cling film or Saran Wrap. Pop them in the freezer until your next cookie craving!

Gluten Free Chocolate Chip Cookie Cake

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• Author: Emily

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Description

Soft and chewy, gluten free chocolate chip cookies with crispy edges are layered with creamy buttercream filling for a chocolate chip cookie cake that’s the perfect way to celebrate any occasion!

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Ingredients

For the gluten free chocolate chip cookies:
6 tablespoons unsalted butter
1/4 cup brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups Nature’s Eats almond flour
1/2 cup chocolate chips

For the buttercream filling:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
pinch of salt
1 teaspoon milk

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Instructions

For the gluten free chocolate chip cookies:

1. Mix butter, brown sugar and white sugar with a mixer at medium speed until creamy, about 3 minutes. Add vanilla and eggs, mixing at low speed until incorporated, about 1 minute.
2. In a bowl, whisk together baking soda, salt, and almond flour. Pour into mixer and mix on low speed until just combined. Stir in chocolate chips.
3. Line two baking trays with parchment paper or baking paper. Use an ice cream scoop to scoop three cookies onto the first tray. Cover with another piece of parchment paper and press the second baking tray down onto it, until you feel the resistance of the chocolate chips. Remove the additional tray and paper. Repeat with the rest of the cookie dough to make a total of six flattened cookies.
4. Bake cookies at 350 F or 175 C for 12 minutes. Let the cookies cool completely while you make the buttercream.

For the buttercream filling:

1. In a mixer, mix 1/2 cup butter and powdered sugar at the lowest speed until smooth. Add vanilla, salt and milk and mix to combine. Optionally, spoon into a piping bag.

To make the chocolate chip cookie cake:

1. Spread or pipe a dot of buttercream onto a plate or cake stand. Press the first cookie onto it to attach it.
2. Cut each of the remaining cookies into 6 equal portions.
3. Pipe or spread buttercream onto the first cookie and press the next pre-cut cookie pieces onto it. Continue alternating buttercream and cookie pieces, lining the pieces up above each other to make the cookie cake easy to cut.
4. Store, covered, at room temperature for up to 2 days or in the fridge for up to a week.

Notes

If you use salted butter instead of unsalted, skip the salt in the recipe

You can also watch a video of this chocolate chip cookie cake recipe: