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Chocolate Chip Cookie Cake - Gluten Free

This chocolate chip cookie cake is so simple to make and tastes just as delicious as its wheat version!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Keyword: baking, cookies, dessert, gluten free
Servings: 6
Author: Zeeshan Shah

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • Pinch sea salt
  • 1/2 cup coconut sugar
  • 1 egg
  • 2 teaspoons vanilla optional
  • 4 ounces butter melted
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat oven to 350 degrees
  • Grease a 10 inch cast iron skillet with butter or oil
  • Chop up the butter into inch chunks and melt in a small pan
  • Once melted set the pan on the counter to cool
  • In a medium sized bowl mix the almond flour, baking soda and salt together and set aside
  • In a large bowl, whisk the egg until thoroughly mixed and add in the sugar
  • Mix till incorporated and add the melted butter little by little so as not to cook the egg
  • Add vanilla and stir to incorporate
  • Next add the almond flour mix and stir to combine
  • Lastly add 2/3 of the chocolate chips ( save a few to spread on top of cookie cake ) and stir
  • Spread the mixture into the pre greased skillet and top it with the remaining chocolate chips
  • Bake for up to 16 minutes or till golden on top. It will be gooey and will harden as it cools.
  • Enjoy with a scoop of vanilla ice cream!

Video

Notes

  • I have used both dark and semi sweet chocolate chips in this recipe. There isn't a marked difference in sweetness but you can add 1/4 cup more sugar if using dark chocolate chips.
  • Watch the cookie cake after the 10 minute to avoid burning it. This is a chewy cake and will harden some as it cools.