There’s something so nostalgic and fun about a cookie cake, whether there’s a reason to celebrate or not. I had no particular reason to make it gluten-free, by the way, other than having a bag of almond flour lying around and thought, why not? This version is on the thicker side, like a dense torte or a blondie rather than a thin cookie. It’s great served in slices as is or decorated with American buttercream and sprinkles for an extra special treat.
Make one 9-inch cookie
- 10 tablespoons (142 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (108 grams) brown sugar
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
- 2¾ cups (278 grams) almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 ounces (340 grams) semisweet chocolate chips.
- American buttercream (optional)
- Sprinkles (optional)
Make the Cookie Cake:
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan and set aside.
- In a bowl fitted for a stand mixer with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla, mixing on medium and scraping down the bowl as necessary to incorporate.
- In a separate bowl, whisk the almond flour, baking soda and salt to combine. Then add the mixture on medium-low until just combined.
- Scrape down the bowl and then add the chocolate chips, mixing on medium-low.
- Evenly distribute the dough into the prepared pan and bake for about 25 minutes or until set. Place on a wire rack to cool completely.
- Release the sides of the pan. Decorate with American buttercream and sprinkles if desired and serve in wedges. The cookie can be wrapped at room temperature and stored for up to 2 days.