gluten free cookie cake

I used to make a skillet cookie that we often used as a cookie cake for birthdays and special occasions. It was a perfect treat for my kids and I often let them decorate it by themselves.

It took me a few tries and several disasters, but I finally came up with a gluten free cookie cake that is very close to the one we used to enjoy. I am really looking forward to using this for birthdays.

The taste and texture are very good. The only difference I have noticed is that the gluten free version does not come out of the pan as easily, so make sure the cookie is completely cooled before trying to remove it from the pan.

Gluten Free Cookie Cake

1 ¼ cups rice flour
½ cup sweet rice flour
¼ cup cornstarch
½ teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups mixed milk- and semisweet chocolate chips
vanilla ice cream

Preheat oven to 350 degrees. In a medium bowl, whisk together rice flour, sweet rice flour, cornstarch, xantham gum, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated.

Add flour mixture, and beat until just combined.

Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes. Don’t over bake this, it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes.

Cut into wedges. Serve warm; or cooled topped with a scoop of ice cream

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Lynn