Gluten-Free Cookie Cake (or is it a cookie cake? You decide)
Lately, I’ve been doing what I think a lot of us do - doom scrolling. If you have been on social media at all, then you have probably seen then too… those beautifully decorated letter and number cookie cakes that people build layer by layer. They’re honestly so satisfying to watch, and for the longest time I kept thinking, “that doesn’t actually look that hard…I feel like I could do that.”
So naturally, I had to try.
Here’s the thing though…calling this a cookie cake doesn’t feel quite right. It’s not just a cookies pressed into a pan, and it is definatly not a traditional cake either. It’s somewhere in between.
The base is a chocolate chip cookie - but not just any cookie, it’s the kind that looks fully baked on the outside, but when you bite into it - even after it is cooled - it’s soft, rich, and almost fudgy (but not actually fudgy…you kow what I mean?) It’s not crumbly, not dry…it’s that perfect, bakery style bite. Then you layer it.
So now it has structure like a cake…but texture like a cookie, which in my opinion it the best of both worlds. I am not the biggest fan of traditional cake, I always feels like it leans dry and crumbly, and I want something better than that.
This wasn’t just a “let’s try something fun” (although that is my default) project though. I made this for someone rally special to me - someone who is like a little sister. It was her birthday, and recently she has been trying gluten-free to see how it makes her feel. I didn’t want her to have to choose between celebrating and sticking to something that matters to her. I wanted her to have something that felt special, intentional, beautiful, and most imortantly, just as good as anything else. No Compromises.
Every part was built around her, fruit, dark chocolate, desserts that feel light and not heavy, and things that feel light and not weighed down afterwards. Not to mention, she loves macarons, so those had to be included and honestly macarons ontop of anything instantly makes it feel more elevated. Beyond that she is elegance, she is grace, and she is a beautiful ballet dancer. Everything about her feels soft and refined, so I leaned into that: soft pink, lavender, delicate piping, and a design that felt intentional but not overdone.Down to every detail like dark chcolate cip because she perfers them, not shortening because she is mindful of what she puts in her body, and a simple buttercream that lifts everything else up without overloading yoou with sugar making you feel sick.
This recipe is gluten-free but not in a your missing out kind of way, and that was really important to me. I genuinely believe just because you have a dietary restriction - temporary or permanent - does NOT mean you have to compromise on flavor or joy. Food is ment to be enjoyed. I also don’t believe in cutting entire categories of food out in a way that creates guilt, obsession, or cycles that don’t actually serve you. Life is hard enough, we are meant to enjot it too.
I think when we approch food from a place of fear or restriction, it can easily turn into something heavy, but when we approch it with balance, intention, and with gratitude…it becomes something completely different. Something joyful., and I do not believe we were meant to live in a constant state of “I can’t have that”, “I shouldn’t eat this” or “I’ll start over tomorrow”. There is no freedom in that, there is no joy in that, and I do not think that is how we are meant to live.
You’ll love this recipe because it is one that is customizable, impressive, and honestly easier than it looks. You can make it a letter (I got lucky with all strait lines for my first one, no curves), make it a number, a heart, make it anyting! And the best part? It looks like something you bought from a bakery - but it is completely homemade and ANYONE can do it!
This wasn’t just a dessert, it was something made with intention, designed for a person, and something meant to be enjoyed fully, without compromise. Honestly, that’s what I want more of in my kitchen. If you make this, I would LOVE to see it! Tag me, share it, make it your own, and most importantly - enjoy it.
GF Cookie Base
Yields: 2 Sheet trays
Note: Mine was for a household of two, so I just made one sheet tray and did a smaller “H”
Ingredients:
452g Unsalted Butter
400g Brown Sugar
200g Granulated Sugar
4 Eggs
4t Vanilla bean Paste
660g Gluten Free 1:1 Flour
2t Baking Soda
1 1/2t Salt
3c Mini Chocolate Chips
Instructions:
Prep: Preheat your over to 350 degrees when ready to bake
Note: After pressing cookie dough into pan, you will need to chill overnight to avoid a grainy texture.
Step 1: Mix together wet ingredients, whisk melted butter and both sugar until smooth.
Step 2: Add eggs and vanilla until glossy and fully combined.
Step 3: In a separate bowl, whisk flour, baking soda, and salt.
Note: You can swap gluten-free flour for regular flour at 1:1
Step 4: Add dry to the wet until just combined and fold in your mini chocolate chips.
Step 5: Place in fridge to chill for at least one hour or overnight. This allows the GF to absorb the liquid and soft, helps to control the spread, and the bake.
Step 6: Bake at 350 for 14 - 18 mins until edges are firm but the center is soft. Will firm up as it cools.
Looking Ahead Tip: I froze the cookie sheet before cutting, this made it easier to take off the cookie sheet and cut clean strait lines, I put it back in the freezer after cut for transferring the layers to build so no part of the cookie breaks.
Buttercream Ingredients:
452g Unsalted Butter, Softened
720-840g Powdered Sugar
4-9T Heavy Cream
2T Vanilla Bean Paste
1/2t Salt
Instructions:
Prep: Get you butter to room temp.
Step 1: Beat butter with a paddle for 3 - 5 mins until light and fluffy.
Step 2: Add powdered sugar gradually on a low speed.
Step 3: Add in vanilla and heavy cream on first speed.
Step 4: Cream slowly until smooth and pipeable.
Step 5: Color frosting as needed
For this design: 60% leave white, 25% soft pink, 15% light lavender
Topping Guide:
Macarons (4-6) - Post to come soon on how to make the perfect macaron.
Strawberries (Halved)
Raspberries / Blueberries / Blackberries
Buttercream (Dollops, rosettes, swirls)
White Chocolate (Drizzle)
Note: In the end I wished I would have just drizzled the macarons and then set them on top because the brightness of the fruit was a beautiful contrast and I think the whole drizzle dulled that a light bit. Also, would have just looked cleaner.
Notes:
Sheet pan placement: When scooping out dough and placing on pan to chill, you can place together with no space in between to save space in your fridge
Why are we chilling the dough: Chilling your dough helps with the cookie spreading when you bake it as well as the chewiness of the cookie.
Make it Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure. GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
Make it Dairy Free: Swap the butter out for a plant-based butter substitute, it behaves closest to butter, avoid tubs that say spread, anything that says “light” or coconut oil alone.
