Gluten Free Cookie Cake

Recipe Ingredient Notes

Gluten Free Flour: This gluten free cookie cake recipe is very forgiving. I have made it with my own gluten free flour blend, Bob's Red Mill 1-1 and King Arthur Measure for Measure. All three blends contain xanthan gum and work wonderfully in this recipe. This does not mean other blends such as Cup4Cup don't work in this recipe. I just haven't had a chance to try it.

Milk Powder: This is an optional ingredient. Milk powder enhances the taste of baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Also, when heated, the sugars from the milk powder caramelize which adds to the rich taste and give cookies a browner tone. The fat found in milk powder also acts as a tenderizer resulting in a softer bake. Non-fat milk powder, which works just as fine, can be found in the baking section or near the canned milk in your local grocery store.

Brown Butter: While this cookie cake tastes wonderful with just unsalted butter, I highly recommend going the extra step and browning the butter. This gives the cookie cake a little nutty taste. Brown butter is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. Please be aware dairy free butter can not be browned.

Chocolate: Anything goes when it comes to this recipe. I use a mix of dark chocolate chips, milk chocolate chips and mini semi-sweet chocolate chips. Feel free to use whatever you prefer.

How to make Brown Butter

Brown butter (also known as beurre noisette) is just butter that’s been cooked past the melting point. The milk solids separate from the butterfat and sink to the bottom of the pan. It turns a brown color and takes on a deeper, nuttier flavor than regular melted butter. The caramelization of the milk solids gives brown butter a nutty, also caramel-like flavor.

If you have never made brown butter before, I recommend doing this at a very low temperature, and don’t rush it. Make sure to use a heavy-bottom saucepan (I recommend a light-colored non-stick pan) and a heat-proof spatula. Browned butter can be stored in your fridge for up to two weeks without any issues. It’s not only amazing in baked goods but also makes a fabulous “finishing butter” for roasted vegetables.

1. Place your butter, straight from the fridge, in a heavy-bottom saucepan. If you happen to have a pan or pot with white enamel, I recommend using that (makes it easier to see the milk solids caramelize)
2. Let the butter melt and allow for it to simmer at medium temperature. Once the butter has melted, it will start to get thick and foamy and within seconds can witch to a rapid bubble. Make sure to stir it with a heat-proof spatula and get to the bottom of the pan.
3. Continue cooking and stirring until the butter starts to smell nutty and turns a medium amber color. You will start seeing the brown specs on the bottom of the pan. Brown butter can burn very quickly at this point.
4. Remove the browned butter from the heat and transfer it into the bowl of your stand mixer or a heat-proof bowl (make sure to get all the brown bits) of your stand mixer. Allow cooling for at least 30 minutes in the fridge before proceeding with the gluten free cookie cake recipe.

How to make Gluten Free Cookie Cake

Making the dough for the cookie cake is pretty straightforward. The most complicated step may be browning the butter. If you don't want to brown butter, please use 90 grams of room temperature butter instead.

1. Line a 9" cake pan with parchment paper and set it aside. Preheat the oven to 350F. In a separate bowl sift together the gluten-free flour, baking soda, kosher salt and dry milk powder (if using).
2. In the bowl of your stand mixer combine the cooled but still soft browned butter, both sugars, and vanilla extract and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible rubber spatula.
3. With the mixer running on low, add two eggs and one egg yolk and mix until incorporated. Turn off the mixer and scrape down the sides.
4. Add the dry ingredients to the butter-egg mixture. Mix until just blended in. Add the chocolate chips at a low speed just to combine.
5. Transfer the gluten free cookie dough to the prepared pan and press into an even layer. The easiest way to do this is using clean hands. If you like, top the dough with some additional chocolate chips.
6. Bake the cookie at 350F for 22-24 minutes until the top is golden brown and feels firm. Personally, I prefer a slightly underbaked than overbaked cookie for a chewy cookie texture.
7. Remove the gluten-free cookie from the oven and place it on a wire rack. Allow cooling completely in the pan before garnishing it with the buttercream frosting.

Gluten Free Dark Chocolate Frosting

American Buttercream is made by creaming together unsalted butter, powdered sugar, milk/heavy cream, and flavorings (like cocoa powder). This American buttercream can be stored at room temperature in an airtight container for up to 3 days or stored in the fridge for up to 2 weeks.

1. Cream the butter, vanilla extract/paste, and salt for 2-3 minutes in the bowl of a stand mixer or a large mixing bowl. This helps to aerate the butter and give your finished buttercream body and volume.
2. Mix in the powdered sugar and cocoa powder. We all know powdered sugar and cocoa powder have a mind of their own. With the mixer running on low, add the powdered sugar and cocoa powder one-third at a time. Make sure to scrape down the sides in between additions. Once all the dry ingredients have been added, turn up the speed of your mixer and mix for 2 minutes.
3. If the American Buttercream is stiff you may add some milk to loosen it up.
4. Transfer the frosting to a pastry bag fitted with a star tip and set aside until ready to use. You can also just use a ziplock bag and cut off the tip instead of using a piping bag. IF the frosting appears very soft, allow for it to set up in the fridge for 15-20 minutes.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.