••••GLUTEN FREE COOKIE CAKE!!
GLUTEN FREE COOKIE CAKE
PREP TIME
COOK TIME
TOTAL TIME
Author: Brianna
Recipe type: Dessert
Serves: Serves 12-16
INGREDIENTS
- ¾ cup butter OR vegan butter (1½ sticks)
- 8.25 oz brown sugar (approx 1 cup plus 1¼ teaspoons PACKED)
- 3 egg yolks
- 2 teaspoons vanilla extract
- ¾ teaspoon xanthan gum
- 1½ teaspoons baking soda
- 12.5 oz my gluten free flour blend (or a high-quality blend like GF Jules or Gluten Free Mama) (approx 2¼ cups when scooping the flour into the measuring cup with a spoon and then leveling it off. DON'T SCOOP THE FLOUR DIRECTLY WITH THE CUP)
- 8 oz chocolate chips (approx 1¼ cups) (dairy-free if necessary)
- 2-4 tablespoons of the sprinkles of your choice
- 1 recipe American Buttercream frosting(dairy free if necessary)
INSTRUCTIONS
- Preheat your oven to 350F. Line 3 9 inch cake pans with parchment paper and set aside.
- Cream together butter and brown sugar.
- Add the egg yolks and vanilla extract and mix until smooth.
- Add the xanthan gum, baking soda, and gluten free flour. Mix until combined and then stir in the chocolate chips and sprinkles.
- Evenly divide the cookie dough between the cake pans and press it out. Don't worry about pushing it into all the nooks and crannies of the edges, it will spread a little as it bakes and will spread to the edges.
- Bake for 10-12 minutes or until the dough has spread and the cookie cakes have lost their doughy shine. They will NOT be set yet, and that is ok. They will set as they cool.
- Cool the cookie layers before frosting.
- Place the bottom layer on a serving plate. Spread frosting over it and then top with another cookie layer. Repeat with the remaining layer and then decorate as desired.
NOTES
I'm sorry if some of the volume measurements seem a little oddly specific. I perfected this recipe by weight and gave the best volume measurements I could for those of you without scales. If you have access to a scale, use the 
weight measurements for best results.
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