Description
A delightful, chewy cookie cake that respects gluten-free dietary restrictions without sacrificing flavor, featuring crispy edges and a soft, gooey center.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool in the pan before slicing and serving.
Notes
Enhance flavor with spices or alternate chocolate types; can be made a day in advance and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookie cake, gluten free, dessert, baking, chocolate chips