Is it a cookie or a cake? Imagine a chocolate chip cookie and a cupcake joining forces—these Gluten Free Chocolate Chunk Cookie Cakes feel like that delightful hybrid. Tender, slightly chewy, and studded with melty chocolate, they quickly become a favorite for lunchboxes, parties, or an everyday treat.
This post was originally published in 2019 and has been updated with new photos, a new video, and refreshed copy.
I’ve been baking for decades and have long been inspired by classic cooks and chocolatiers. These cookie cakes evolved from that love of chocolate and tried-and-true cookie techniques. The base is essentially a vanilla-style cake enriched with the brown-sugar notes and chocolate pieces that make a chocolate chip cookie irresistible.
The recipe I use for chocolate chip–style treats draws on reliable techniques: creaming butter and sugars until light and fluffy, incorporating eggs gradually, and folding in sour cream for extra tenderness. The result here is a small cake with the best qualities of both cookies and cupcakes—soft crumb, crisp edges in spots, and pockets of warm, melted chocolate when served fresh from the oven.
What are chocolate chunk cookie cakes?
These are not the large decorated cookie cakes you might order for a celebration. Instead, think mini loaf–sized cakes that combine the flavor profile of a chocolate chip cookie with the texture of a vanilla cupcake. Brown sugar adds butterscotch-like depth while the chocolate chunks (or chips) provide melty, rich bites throughout. They’re perfect warm for that gooey chocolate experience or at room temperature as a portable snack cake.
The Ingredients you’ll need
- Kim’s gluten free all-purpose flour blend (or a tested store-bought blend)
- Brown sugar—for that classic chocolate chip cookie flavor
- Sour cream—keeps the cakes tender and moist
- Semi-sweet chocolate chunks or chips—chopped chocolate gives varied texture and pockets of melty chocolate
How to Make Gluten-Free Cookie Cakes
The method closely follows cookie-making techniques with a cake-like batter. Key steps:
- Cream butter and sugars until very light and fluffy, about 6 minutes total.
- Add eggs one at a time, mixing briefly after each addition, then beat an additional couple of minutes.
- Whisk together gluten-free flour, baking powder, and salt. With mixer on low, add dry ingredients slowly, then add sour cream and vanilla, mixing until just combined.
- Fold in chocolate chunks or chips.
- Portion batter into mini loaf pans (or muffin/silicone pans) filling each about ¾ full.
- Bake at 350°F for roughly 26–30 minutes, depending on pan size—cakes should spring back when touched.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely or serve warm.
Prefer to watch?
Cookie Cakes FAQs
Yes. You can make them in a muffin tin, mini loaf pans, or shaped silicone molds. Smaller cakes will require less bake time—start checking around 22 minutes.
Absolutely. Use semi-sweet chips or any chocolate you prefer. You can also experiment with white chocolate, peanut butter chips, or add nuts for variation.
Stored in an airtight container, they keep at room temperature for about 4 days. Individually wrapped, they freeze well for up to 3 months.
To enjoy warm, microwave a cake for 15–20 seconds until just heated and the chocolate is melty.
More gluten free chocolate chip goodies
- Gluten Free Chocolate Chip Pie
- Perfect Gluten Free Chocolate Chip Cookies
- Gluten Free Brown Butter Cookie Cake
- Ultimate Gluten Free Peanut Butter Cookies
- Gluten Free S’mores Cookies
- Gluten Free Chocolate Chip Biscotti
These gluten free chocolate chunk cookie cakes are a great addition to back-to-school lunchboxes, bake sales, or as an everyday treat. They’re simple to make, adaptable to different pans and chocolates, and loved by both kids and adults.
Gluten Free Chocolate Chunk Cookie Cakes
Ingredients
- 2 cups (280g) Kim’s all-purpose gluten free flour blend (a store-bought blend may be substituted, but hasn’t been tested)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks or 226g) butter, at room temperature (dairy-free butter may be substituted)
- 1 cup (200g) tightly packed light brown sugar
- ¾ cup (150g) granulated sugar
- 3 large eggs, at room temperature
- ¾ cup (180g) sour cream, at room temperature (a dairy-free alternative may be substituted)
- 1 tablespoon pure vanilla extract
- 12 ounces (340g) semi-sweet chocolate, chopped into small chunks (or chocolate chips)
Instructions
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Preheat oven to 350°F. Butter and flour mini loaf pans or spray with nonstick spray; set aside.
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Whisk flour, baking powder, and salt in a small bowl; set aside.
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Place butter, brown sugar, and granulated sugar in the bowl of a mixer fitted with the paddle attachment (or use a handheld mixer). Mix on low for about 1 minute, then increase to medium-high and beat for 3 minutes. Scrape the bowl and beat another 3 minutes until light and fluffy.
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Add eggs one at a time, beating about 30 seconds after each. Scrape the bowl and beat an additional 2 minutes on medium-high.
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With mixer on low, add the flour mixture slowly, then add sour cream and vanilla. Mix until just combined. Fold in chocolate chunks.
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Using two large spoons, portion batter into each loaf cavity, filling ¾ full. Level the tops with an offset spatula.
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Bake about 26–28 minutes, or until cakes spring back when lightly touched. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
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Serve warm or at room temperature. Store in an airtight container for up to 4 days or freeze individually for up to 3 months.
Notes
Adapted from Marcel Desaulniers’ Death By Chocolate Cakes.