Gluten Free Cookie Cake
A delightful dessert that combines the flavors of classic cookies in a cake form, perfect for autumn gatherings.
Ingredients
Cake Base
- 2 cups gluten-free all-purpose flour
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips or your favorite mix-ins
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, blending until just combined.
- Gently fold in the chocolate chips or any desired mix-ins.
Baking
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- Once cooled, slice and serve warm or at room temperature.
Notes
Use fresh ingredients for best results and avoid overmixing the batter.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 20g
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