Gluten-Free Chocolate Chip Cookie Cake

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Ah, the gluten-free life. It comes with so many challenges. My husband eats a mainly gluten-free diet, and he tends to try some baked good or other and then say, “It’s missing…something.”

To which I reply, “Um…wheat?”

Yep, it’s hard to make him forget just how great that gluten is. Which is why I’m so grateful that along with the recipes I make for him from scratch, there are people out there who make really good gluten-free refrigerated cookie dough. The Immaculate Baking brand is his (and my) favorite. The ingredients are free of chemicals and the cookies are nice and chewy. If you can’t find that brand at your local store, you can substitute two packages of your favorite gluten-free refrigerated cookie dough in this recipe.


On Valentine’s Day, I made him this cookie cake in a heart shape. But normally, I’ll just use a 9-inch round cake pan. The recipe is incredibly easy, and the best part is that this cookie cake has layers. You put Oreos (or in this case, Glutino brand gluten-free chocolate cream sandwich cookies) between two glorious giant discs of cookie dough and it comes out like a happy giant cookie layer cake!


Enormously simple, and very gratifying. Even your friends who happily consume gluten will go for this. I brought this into the office and nobody even realized that the flour was missing. It disappeared very quickly.


The important trick to this cake is putting a thin strip of foil around the edges of the pan during baking. If you don’t, then the edges will brown before the center is cooked. Also, cut a round of parchment paper to fit the pan and put it down, greased with cooking spray, before starting to pack in the cookie dough. That will guarantee the cookie’s easy release.


You can frost the cookie cake, too. I didn’t this time around, but it wasn’t anybody’s birthday and I was in a lazy mood. But either chocolate or vanilla frosting would be a great addition!

So if you have five minutes and some cookie dough, you are good to go!



  • 1 package Gluten-Free refrigerated chocolate chip cookie dough
  • 1 package Gluten-Free refrigerated double chocolate chunk cookie dough
  • 1 package gluten-free chocolate cream sandwich cookies



Preheat the oven to 350. Cut a piece of parchment paper to fit the bottom of a 9-inch round cake pan. Put the parchment in and cover the pan with cooking spray.

Crumble the chocolate chip cookie dough and press it into the bottom of the pan evenly. Then, put a layer of chocolate cream sandwich cookies on top of the cookie dough, being sure to cover the whole surface. Crumble the double chocolate chunk dough on top of the cookies and, once again, press the dough down evenly.

Line the edges of the pan with a thin strip of foil (as indicated in blog post above) and bake for 25 minutes.

Allow the cookie cake to cool completely. Then, run a knife around the circumference of the pan to loosen the cake and turn it onto a plate. Serve as is or frost and decorate with a gluten-free frosting!


I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 4 Comments

  1. Dorothy @ Crazy for Crust

    Ha, I love your reply to him. I get “it’s too sweet” and I’m all “because it’s dessert”. Great recipe!

    1. Mir

      I know, I hate that! How can dessert be too sweet? People need to build up some tolerance! 🙂

  2. Maureen Diodati

    Your desserts look delicious and taste divine!! Thank you for bringing smiles to our faces and joy to our lives!!

    1. Mir

      Aww, how sweet!! Thanks for brightening my day!

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