The Ultimate Gluten-Free Almond Flour Peanut Butter Chocolate Chip Cookie Cake
If you’re seeking a show-stopping dessert that deviates from the ordinary, this **Almond Flour Peanut Butter Chocolate Chip Cookie Cake** is your perfect match. Imagine a thick, colossal chocolate chip cookie, boasting a wonderfully soft and chewy interior, crisp golden edges, and generously studded with rich peanut butter and decadent dark chocolate chips. Far from a simple cookie, this impressive creation is crowned with smooth chocolate frosting and festive sprinkles, designed to be sliced and served just like a traditional cake. It offers a fun, delicious, and undeniably satisfying alternative for celebrations, birthdays, or simply when a craving for something extraordinary strikes.
Crafted with premium almond flour, this delightful cookie cake is naturally gluten-free, making it accessible to more dessert lovers without compromising on taste or texture. You won’t need an array of exotic specialty flours – our recipe focuses on harnessing the unique properties of almond flour to deliver a thick, moist, and delightfully chewy cookie base. Beyond the almond flour, the ingredient list remains straightforward, featuring classic baking staples like luscious brown sugar, granulated sugar for perfect sweetness, creamy unsalted butter, and fresh eggs. We’ve also incorporated a few secret ingredients, carefully selected to ensure this almond flour base achieves the ideal texture, avoiding the often-grainy or crumbly pitfalls that can sometimes plague gluten-free baked goods. Prepare to impress your guests and yourself with this irresistible, surprisingly easy-to-make cookie cake!
Table of contents
- Key Ingredients for the Perfect Cookie Cake
- How to Make a Chocolate Chip Cookie Cake with Almond Flour
- Tips for Making the BEST Almond Flour Cookie Cake
- Frosting and Sprinkles: The Finishing Touch
- A Note on Measuring Ingredients for Baking Success
- Recipe FAQs
- More Delicious Almond Flour Cookie Recipes
Key Ingredients for the Perfect Cookie Cake
Achieving the ideal soft, chewy, yet sturdy texture in a gluten-free cookie cake, especially one made with almond flour, requires a thoughtful selection of ingredients. While many components are standard baking fare, a few specific additions in this recipe are crucial for enhancing the texture and preventing the common grainy pitfalls that can sometimes occur with almond flour. All of the essential ingredients are pictured below, and the full list with precise quantities can be found in the comprehensive recipe card at the end of this post.
- Almond Flour: The star of our gluten-free cookie cake! For the best results, always opt for fine blanched almond flour. This type is made from almonds that have had their skins removed, resulting in a lighter color and smoother texture. It’s crucial for achieving that delicate, tender crumb and avoids the coarser texture often found with almond meal. Almond flour adds a subtle nutty flavor and fantastic moisture to baked goods.
- Cornstarch: Just a single tablespoon of cornstarch mixed in with the dry ingredients works wonders in this recipe. It acts as a tenderizer, helping to create an incredibly soft and thick cookie cake while preventing any potential crumbly texture that can sometimes arise from using only almond flour. This ensures your cake maintains that desirable chewy consistency.
- Peanut Butter: Beyond adding an irresistible nutty flavor, peanut butter plays a functional role in the dough’s texture. By replacing a portion of the butter with shelf-stable, smooth peanut butter, we create a thicker, more stable cookie dough batter. It’s essential to use a standard, processed peanut butter (like Jif or Skippy) rather than natural, runny varieties, as the latter’s inconsistent oil content can negatively affect the cookie dough’s consistency and final baked texture.
- Egg Yolk: While the cookie dough already includes a whole egg, an additional large egg yolk is incorporated to boost moisture and enhance the chewy texture of the cookie cake. The extra fat from the yolk contributes to a richer flavor and a delightfully soft, almost fudgy consistency, making each bite truly decadent.
- Brown and Granulated Sugar: The combination of both sugars is key. Brown sugar adds moisture and chewiness, thanks to its molasses content, while granulated sugar contributes to the cake’s spread and helps create those coveted crispy edges.
- Dark Chocolate Chips: The choice of dark chocolate chips provides a rich, slightly bitter counterpoint to the sweetness of the cookie cake and the creaminess of the peanut butter. Their melting properties also create gooey pockets of chocolate throughout the cake.
How to Make a Chocolate Chip Cookie Cake with Almond Flour
Creating this delicious almond flour cookie cake is straightforward, making it an accessible baking project for all skill levels. Below is a brief, step-by-step overview complemented by photos to guide you through the process. For precise measurements and complete instructions, please refer to the detailed recipe card at the very end of this post.
Tips for Making the BEST Almond Flour Cookie Cake
Achieving a perfectly soft, chewy, and tender almond flour cookie cake is easier than you think with a few expert tips. These small adjustments can make a big difference in the final outcome of your delicious dessert:
- Use a Springform Pan for Easy Serving: While a standard 9-inch cake pan can technically work, I highly recommend using a springform pan. The removable sides of a springform pan make it incredibly easy to release the finished cookie cake without damaging its edges, allowing for seamless decorating, slicing, and serving. To ensure absolutely no sticking, line both the bottom and sides of the pan with parchment paper. If you use a regular cake pan, you might find it a bit more challenging to remove and present your beautiful cookie cake.
- Do NOT Overbake – This is Key! This is perhaps the single most crucial tip for a perfect cookie cake. In my numerous rounds of recipe testing, overbaking consistently resulted in a dry, crumbly cookie cake with an unpleasantly hard crust. You want to bake this giant cookie until the edges are just beginning to turn a light golden brown, and the very center still looks slightly soft or underbaked. Don’t worry if the middle appears a little jiggly; it will continue to set as it cools, retaining that desired soft and chewy texture. Pull it out of the oven when in doubt!
- Allow for Complete Cooling Before Frosting: I know, it’s incredibly tempting to dig into a warm, gooey chocolate chip cookie, but patience is a virtue here! Almond flour baked goods require ample cooling time to fully firm up and develop their structure. Attempting to pipe or spread frosting onto a warm cookie cake will inevitably lead to melted, messy frosting, and a less appealing presentation. Give it at least 2-3 hours, or even chill it in the fridge for a bit, to ensure it’s completely cool and firm before frosting.
- Ensure Room Temperature Ingredients: For optimal results, make sure your butter, peanut butter, and eggs are at room temperature. This allows them to cream together smoothly and incorporate air efficiently, resulting in a lighter and more uniform cookie dough texture. Cold ingredients won’t emulsify properly, leading to a denser, less appealing cake.
- Measure Almond Flour Accurately: Precision in baking, especially with gluten-free flours, is paramount. For the most consistent results, I strongly recommend weighing your almond flour using a kitchen scale. If you’re using cup measurements, be sure to use the “scoop and level” method (lightly spoon flour into the measuring cup and level off with a straight edge) rather than compacting it, which can result in too much flour and a dry cake.
- Choose Quality Chocolate Chips: The type of chocolate chips you use can significantly impact the flavor profile of your cookie cake. While dark chocolate chips are specified for their rich depth, feel free to use semi-sweet, milk chocolate, or even a mix if you prefer. High-quality chocolate will melt beautifully and contribute to a more luxurious taste and texture.
Frosting and Sprinkles: The Finishing Touch
The chocolate frosting and festive sprinkles are what transform this giant cookie into a celebratory cake! For this recipe, I’m using a rich and fudgy chocolate sour cream frosting. The sour cream adds a wonderful tang and lightness that cuts through the sweetness, resulting in a perfectly balanced, incredibly creamy, and pipeable frosting. It beautifully complements the peanut butter and chocolate flavors of the cookie cake, creating a truly decadent dessert experience.
However, you’re welcome to use your favorite frosting recipe, just ensure it has a consistency suitable for piping or spreading smoothly. Other fantastic options that would pair wonderfully include a classic chocolate peanut butter buttercream (for an extra peanut butter kick!) or a delicate vanilla bean sour cream frosting if you prefer a contrast to the chocolate. Keep in mind that most standard frosting recipes yield a larger quantity than needed for a single cookie cake, so you’ll likely want to halve your chosen recipe to avoid excess.
As for sprinkles, this is where you can truly let your personality shine! Use any kind you like – classic jimmies, whimsical confetti, or tiny nonpareils. The vibrant colors add an instant festive touch, perfect for any occasion. A quick note for those maintaining a gluten-free diet: always double-check the labels on your sprinkles to ensure they are certified gluten-free, as some brands may contain wheat-derived ingredients.
Alternatively, if you prefer a less elaborate dessert, this cookie cake is absolutely delicious enjoyed warm and unfrosted. Simply let it cool for about an hour after baking to allow it to set up sufficiently, then slice and serve. It will still be wonderfully warm with irresistibly melty chocolate chips inside, offering a comforting and satisfying treat.
A Note on Measuring Ingredients for Baking Success
In baking, precision is the cornerstone of success, and this holds especially true for gluten-free recipes like our almond flour cookie cake. Ingredient ratios are often more sensitive when working with alternative flours, which can absorb liquids differently than traditional all-purpose flour. For your convenience, US cup measurements are included in the recipe card. However, to ensure the highest level of accuracy and achieve the most consistent results, weight and volume measurements are also provided.
If you see quantities listed in grams (g), it is highly recommended to use a digital kitchen scale to weigh your ingredients. This method eliminates the variability that comes with packing flour into measuring cups, which can lead to vastly different amounts depending on how it’s scooped. For liquids measured in milliliters (ml), a liquid measuring cup is ideal. Smaller quantities, such as leavening agents or extracts, are provided in standard teaspoons and tablespoons. Investing in a good kitchen scale is a simple step that can significantly elevate your baking game and ensure your cookie cake turns out perfectly every time.
Recipe FAQs
While it might seem like a suitable alternative, I do not recommend using a glass pie dish for this almond flour cookie cake recipe. When tested, the edges of the cookie tended to brown excessively and become overly crisp before the center was fully cooked, leading to an unevenly baked and less enjoyable texture. A springform pan or even a metal cake pan (with parchment paper) is preferred for more consistent results.
Although I haven’t personally tested a dairy-free version, it should be possible with a few substitutions. You would need to use dairy-free chocolate chips, a high-quality plant-based butter substitute in the cookie dough, and a dairy-free frosting recipe. Ensure all your chosen substitutes are unsalted and can be creamed similarly to traditional butter for the best results.
If the cookie cake is unfrosted, it can be stored in an airtight container at room temperature for 3-4 days. Once frosted, it’s best kept covered and refrigerated to maintain the frosting’s consistency and freshness, where it will last for up to 5 days. For serving, you can bring frosted cake to room temperature for about 30 minutes to an hour for optimal texture.
This recipe is specifically developed and tested using fine blanched almond flour to achieve its unique texture and gluten-free nature. Substituting other flours (like all-purpose flour, coconut flour, or gluten-free all-purpose blends) would drastically change the dry-to-wet ingredient ratio and likely result in a very different, and possibly undesirable, outcome. For the best results, stick to almond flour as specified.
Yes, this cookie cake freezes beautifully! For best results, freeze it unfrosted. Wrap the cooled cookie cake tightly in plastic wrap, then again in aluminum foil, and store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. You can also freeze individual unfrosted slices, wrapped similarly.
While the recipe specifies dark chocolate chips for a rich, balanced flavor, you can certainly customize! Feel free to use semi-sweet, milk chocolate, or even white chocolate chips based on your preference. Chocolate chunks can also be used for larger pockets of melted chocolate. For an extra decadent touch, try a mix of different chocolate varieties.
More Delicious Almond Flour Cookie Recipes
If you loved this almond flour cookie cake and are looking for more delicious gluten-free baking adventures, explore these other fantastic almond flour cookie recipes. They are all designed to be soft, chewy, and full of flavor, proving that gluten-free baking can be incredibly satisfying!
- Almond Flour Monster Cookies
- Almond Flour Sugar Cookies
- Almond Flour Snickerdoodles
- Almond Flour Peanut Butter Blossoms
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Almond Flour Peanut Butter Chocolate Chip Cookie Cake
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- Author: Leanne
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10 slices
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
This Gluten-Free Almond Flour Peanut Butter Chocolate Chip Cookie Cake is a celebration in every slice! It’s wonderfully soft and chewy with crispy edges, packed with rich peanut butter and decadent dark chocolate chips. Topped with a luscious chocolate frosting and colorful sprinkles, this giant cookie cake is a delightful and impressive alternative to traditional cake, perfect for any special occasion or a truly satisfying treat.
Ingredients
For the cookie cake:
- 2 cups (208g) fine blanched almond flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (145g) shelf stable smooth peanut butter, room temperature
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (115g) light brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170g) dark chocolate chips
For the frosting:
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (63g) full fat sour cream, room temperature
- 1 cup (120g) powdered sugar, sifted if lumpy
- 1/4 cup (25g) cocoa, natural or dutch-processed
- Sprinkles (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it, then lining both the bottom and sides with parchment paper. This preparation step ensures your cookie cake will release easily and bake beautifully.
- In a medium-sized bowl, meticulously whisk together the fine blanched almond flour, cornstarch, baking soda, and fine sea salt. Thoroughly combine these dry ingredients to ensure even distribution, which is vital for the cake’s rise and texture.
- In a large mixing bowl, using either a handheld or stand mixer fitted with the paddle attachment, cream together the room-temperature peanut butter, softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for approximately 2-3 minutes, periodically scraping down the sides of the bowl. Continue until the mixture is visibly light, fluffy, and significantly paler in color, indicating proper aeration.
- Add the large egg, the additional large egg yolk, and the vanilla extract to the creamed mixture. Beat on medium speed until all ingredients are fully incorporated and the mixture is smooth. Ensure there are no visible streaks of egg.
- Reduce your mixer speed to low. Gradually add the prepared dry ingredients to the wet mixture, mixing just until they are combined. It’s crucial not to overmix at this stage; stop as soon as the dry ingredients are no longer visible to maintain a tender crumb.
- Gently fold in the dark chocolate chips using a spatula. Distribute them evenly throughout the cookie dough without overworking the mixture.
- Transfer the cookie dough mixture into the prepared 9-inch springform pan. Press the dough evenly into the bottom and slightly up the sides of the pan using the back of a spoon or your hands, ensuring a uniform layer for even baking.
- Bake for 14-17 minutes, or until the edges are lightly golden brown and the center still appears slightly soft (it will set as it cools). Remove the pan from the oven and place it on a wire rack to cool completely before proceeding to the frosting step.
- To prepare the frosting, add the room-temperature unsalted butter and full-fat sour cream to a large mixing bowl. Beat with an electric mixer until the mixture is creamy and smooth. Gradually add the sifted powdered sugar and cocoa powder, starting on low speed to avoid a mess, then increase the speed to medium-high and beat until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tiny splash of milk until it reaches your desired pipeable consistency.
- Once the cookie cake is entirely cool, carefully remove it from the springform pan. Transfer the prepared frosting to a piping bag (with your chosen tip) and pipe a decorative border around the edges of the cookie cake, or spread it across the top with an offset spatula. Finally, decorate with your favorite sprinkles for a festive and fun finish. Slice into wedges and serve to enjoy this delightful gluten-free treat!
Notes
- For the best presentation and ease of serving, I highly recommend using a 9-inch springform pan. Its removable sides make decorating, slicing, and removing the cookie cake much simpler than with a standard cake pan.
- Preventing overbaking is the most critical step for a perfectly soft and chewy cookie cake. Look for just golden edges and a slightly soft center; the cake will continue to set as it cools, preventing a dry or hard crust.
- If your chocolate frosting is too thick for piping, you can thin it out by adding a small amount of milk (about 1 teaspoon at a time) until it reaches your desired smooth, spreadable consistency.
- This cookie cake is also incredibly delicious served warm and unfrosted. Allow it to cool for at least an hour after baking to allow it to firm up before slicing, then enjoy the gooey, melty chocolate chips.
- To ensure your cookie cake remains completely gluten-free, remember to check the labels on your sprinkles. Some brands may contain gluten-based ingredients.