Delicious & Easy Gluten-Free Chocolate Chip Cookie Cake: A Perfect Party Treat with Pamela’s Mix
Planning a birthday party can be a joyous endeavor, especially for a twelve-year-old like Fuzz! We’re thrilled to host her celebration, and this year, we’ve cooked up an activity that promises loads of fun and deliciousness: decorating individual chocolate chip cookie cakes. While a traditional birthday cake (Fuzz’s favorite Marble!) will still be present for blowing out candles, each of her friends will receive their very own 9-inch chocolate chip cookie cake. The idea is for them to unleash their creativity, decorate their edible canvases, and then take their personalized masterpieces home in pizza boxes – a fun and practical way to share their creations with their families. Fingers crossed our local pizza spot is willing to sell us a few!
This exciting party plan also presented a unique challenge: one of Fuzz’s dear friends has a gluten-free diet. Ensuring everyone can partake in the fun is paramount, so I embarked on a mission to develop a fantastic gluten-free cookie cake recipe. After some delicious experimentation, I’m delighted to share a recipe that meets all the criteria: simple, scrumptious, and perfectly gluten-free.
The Quest for the Perfect Gluten-Free Flour Blend: Enter Pamela’s Mix
As someone who doesn’t frequently venture into the world of gluten-free baking, I wanted to avoid the hassle and expense of purchasing multiple types of gluten-free flours to create my own blend. The sheer variety can be overwhelming, and achieving the right balance for texture and flavor can be tricky for beginners. My solution came in the form of Pamela’s Pancake and Baking Mix. I found it readily available at my local grocery store, and a quick online search revealed its excellent ratings and reputation within the gluten-free community.
Choosing a pre-blended mix like Pamela’s significantly streamlines the gluten-free baking process, making it accessible even for those new to this dietary requirement. It eliminates the need for individual flours, gums, and starches, providing a consistent and reliable base for a variety of baked goods. This mix proved to be an absolute game-changer for this cookie cake, delivering a texture and flavor that truly impressed. In fact, its success inspired me to develop a gluten-free chocolate cake recipe using the same mix, which I’ll be sharing in a future post! But for now, let’s dive into the star of the show: this incredible gluten-free cookie cake.
Crafting Your Perfect Gluten-Free Cookie Cake with Pamela’s Mix
This recipe, adapted from Pamela’s original, simplifies the process while ensuring a delightful result. The key is baking the cookie cake in a 9-inch round pan at a slightly lower temperature of 300 degrees F for about 30 minutes. This method helps achieve that desired soft, slightly chewy texture that distinguishes a cookie cake from individual cookies. It’s truly perfect – soft enough to be cake-like, yet still unmistakably a chocolate chip cookie.
One of the standout qualities of this gluten-free cookie cake is its ease of serving. It cuts into neat, inviting slices without crumbling, making it ideal for parties where presentation matters. Furthermore, its inherent sweetness is well-balanced, preventing it from being overly rich and making it the perfect canvas for your chosen frosting and decorations. While many gluten-free baked goods can sometimes leave a subtle gritty sensation, in this cookie cake, it’s so mild that it’s barely noticeable and certainly not unpleasant. I confess, I found myself thoroughly enjoying the “practice” cake, cutting it into wedges and freezing them to savor over the coming days – a testament to its deliciousness!
Yield and Pan Options for Your Gluten-Free Cookie Cake
This recipe is generously portioned, providing enough dough for one 9-inch cookie cake along with some extra dough to bake a few individual cookies. This is fantastic if you want to test a small batch or simply have a few extra treats on hand. If you’re looking to make a larger statement, you could try baking the entire batch of dough in a 14-inch pizza pan. However, please note that I’ve only personally tested this recipe with a 9-inch cake pan. Adjustments to baking time and temperature may be necessary for different pan sizes to ensure even baking and the perfect texture. For best results, especially on your first attempt, sticking to the recommended 9-inch pan is advisable.
Tips for Decorating Your Gluten-Free Cookie Cake Masterpiece
The beauty of a cookie cake, especially for a birthday party activity, lies in its potential for decoration! Once your gluten-free cookie cake has completely cooled, it’s ready for its artistic transformation. Here are some ideas to inspire you and the party guests:
- Classic Buttercream: The accompanying icing recipe is a classic buttercream – smooth, creamy, and easy to pipe. You can divide it and color it with food gels to create vibrant designs.
- Sprinkles Galore: Offer a variety of gluten-free sprinkles, jimmies, and nonpareils. Kids love the colorful array and the freedom to go wild!
- Chocolate Drizzle: Melted chocolate (dark, milk, or white) can be drizzled over the frosting for an elegant touch or to create intricate patterns.
- Candies and Toppings: Small gluten-free candies, mini chocolate chips, chopped nuts (if no allergies), or even fresh berries can add texture and flavor.
- Piping Practice: Provide piping bags with different tips (star, round) and let the kids experiment with borders, swirls, or writing messages.
- Themed Decorations: If there’s a party theme, incorporate relevant colors or small edible decorations.
Remember, the goal is fun and creativity, so encourage everyone to express themselves with their edible art! The individual pizza boxes make transportation mess-free and add an extra layer of excitement for taking home their personalized treats.
Ensuring a Truly Gluten-Free Experience
For those with celiac disease or severe gluten sensitivities, cross-contamination is a serious concern. While Pamela’s Baking Mix is certified gluten-free, it’s crucial to extend this vigilance to all other ingredients and your baking environment. Always double-check labels on products like chocolate chips, vanilla extract, butter, and sugars to ensure they are certified gluten-free and processed in a wheat-free facility if possible. Use clean utensils, mixing bowls, and baking pans that haven’t been in contact with gluten-containing foods. Taking these extra steps guarantees a safe and enjoyable treat for everyone.
More Gluten-Free Delights
If you’re looking to explore more gluten-free baking adventures, check out some of my other favorite recipes:
- My New Favorite Gluten Free Fudge Brownies
- Gluten Free Coconut Sugar Brownies
- Peanut Butter Chocolate Chunk Bars
- Gluten Free Brownies (or Not)
- Gluten Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookie Cake Recipe
Gluten Free Chocolate Chip Cookie Cake
By Anna
Pin Recipe
10 minutes
30 minutes
40 minutes
Dessert
American
8
Ingredients
-
7
tablespoons
butter. unsalted or salted (I use unsalted)
(100 grams) -
¼
cup
granulated sugar
(50 grams) -
¼
cup
light brown sugar
(50 grams) -
1
large
egg
(50 grams) -
1
teaspoon
of vanilla extract -
1 ½
cups
Pamela’s Baking & Pancake Mix -
1 ⅓
cup
chocolate chips
Enjoy Life makes a good gluten free chip
Icing
-
1
stick
butter, softened
(114 grams) -
1 ½
cups
confectioners’ sugar -
¾
teaspoon
of vanilla extract -
1
tablespoon
of whole milk or as more needed to get nice piping consistency.
Instructions
-
Prepare your pan: Preheat oven to 300 degrees F. Line a 9-inch round metal cake pan with foil, ensuring the foil extends slightly over the edges for easy lifting. Spray the foil generously with cooking spray to prevent sticking.
-
Make the cookie dough: In a large mixing bowl, use a handheld electric mixer to beat the softened butter and both granulated and light brown sugars until the mixture is light and creamy. This typically takes 2-3 minutes. Add the large egg and continue to beat until it’s fully incorporated, then mix in the vanilla extract until just combined. Gradually add Pamela’s Baking & Pancake Mix to the wet ingredients, stirring gently with a spatula or wooden spoon until a soft dough forms. Finally, fold in the chocolate chips. Be careful not to overmix the dough once the flour is added.
-
Form the cookie cake: Weigh out approximately 12 ounces (about 340 grams) of the cookie dough. If you don’t have a kitchen scale, estimate roughly two-thirds of the total dough mixture. Place this portion of dough in the center of your prepared 9-inch pan. Lightly dampen your hands with a little water to prevent sticking, then gently press the dough evenly into a circular shape, leaving about a ½-inch gap from the sides of the pan. This allows the cookie cake room to spread during baking.
-
Bake and cool: Bake the cookie cake in the preheated oven at 300°F (150°C) for 30 to 33 minutes. The cake is done when the edges are lightly browned and the center appears set. Remove from the oven and let it cool in the pan for about 15 minutes. This cooling time in the pan helps it firm up. Then, carefully lift the cookie cake using the foil overhang and transfer it to a wire rack to cool completely. You can decorate the cookie cake as soon as it’s cool, or wrap it tightly and freeze it for later decoration.
-
Prepare the icing: To make the icing, begin by beating the softened butter with an electric mixer until it is light and creamy. Gradually add the confectioners’ sugar, a cup at a time, mixing well after each addition until smooth. Beat in the vanilla extract. Finally, add the whole milk one tablespoon at a time, beating until you achieve your desired piping consistency – smooth and spreadable, but firm enough to hold its shape. Use a piping bag to pipe decorative edges around the cookie cake, or spread it evenly over the top.
Notes
Chocolate Chip Cookie Cake, Gluten-Free, Pamela’s Baking Mix, Easy Dessert, Party Food
Tried this recipe?
Let us know how it was!
Frequently Asked Questions (FAQs) About Gluten-Free Cookie Cakes
Here are some common questions you might have when baking this delightful gluten-free treat:
Q: Can I use a different gluten-free flour blend?
A: While this recipe specifically uses Pamela’s Pancake and Baking Mix for its excellent and consistent results, other all-purpose gluten-free flour blends might work. However, results can vary significantly between brands, as blends have different compositions (rice flour, almond flour, starches, xanthan gum content, etc.). If you choose to use a different blend, you might need to adjust liquid content slightly and watch the baking time closely. For the best outcome and guaranteed success, sticking with Pamela’s is recommended.
Q: How do I store leftover gluten-free cookie cake?
A: Once cooled and decorated, store your cookie cake in an airtight container at room temperature for up to 3-4 days. If it’s warm or very humid, or if your frosting contains perishable ingredients like cream cheese, it’s best to refrigerate it. Let it come to room temperature before serving for the best texture.
Q: Can I freeze the cookie cake?
A: Yes! You can freeze the baked and cooled cookie cake (either undecorated or decorated with stable buttercream) for up to 2-3 months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. To thaw, simply unwrap and let it sit at room temperature for several hours before serving or decorating. The extra dough can also be frozen in an airtight container for up to a month and baked later as individual cookies.
Q: What other add-ins can I use instead of chocolate chips?
A: Feel free to get creative! Ensure any add-ins are gluten-free. Ideas include chopped gluten-free candies, white chocolate chips, butterscotch chips, toasted coconut flakes, or even a swirl of gluten-free caramel or peanut butter (if no allergies are present) into the dough before baking. Just make sure the total volume of add-ins remains similar to the chocolate chips to maintain dough consistency.
Q: My cookie cake is too soft/crumbly. What went wrong?
A: Gluten-free baking can be a bit more delicate. If your cake is too soft or crumbly, it might be slightly underbaked. Ensure your oven temperature is accurate and try baking for an additional 3-5 minutes next time. Overmixing the dough can also lead to a tougher or more crumbly texture. Ensure you mix only until just combined after adding the dry ingredients.
We hope this detailed guide and delicious recipe for a gluten-free chocolate chip cookie cake brings joy to your next celebration! It’s truly a fantastic option for ensuring everyone, regardless of dietary needs, can enjoy a special treat. Happy baking and decorating!