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Chocolate Chip Cookie Cake with Egg or Flax Egg

Name: Chocolate Chip Cookie Cake with Egg or Flax Egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend with xanthan gum; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1/4 cup vegan butter or dairy butter, softened; 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or 1 large egg; 1 teaspoon vanilla extract; 1/2 cup dairy-free or regular chocolate chips; Pinch of cinnamon, optional

By Beginnerbakes Editorial TeamPublished Apr 29, 2026 | Updated Sep 30, 2026

American 40 mins Beginner-friendlyEasyStep By StepChocolate

A gluten-free chocolate chip cookie cake baked in an 8-inch pan. Choose an egg or flax egg; for the vegan version, also use vegan butter and dairy-free chips.

Chocolate Chip Cookie Cake with Egg or Flax Egg

Prep 15 min

Cook 25 min

Total 40 min

Servings 10

Difficulty easy

Cuisine American

Ingredients

Servings 10

1 cup gluten-free all-purpose flour blend with xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup vegan butter or dairy butter, softened
1 tablespoon ground flaxseed mixed with 3 tablespoons water, or 1 large egg
1 teaspoon vanilla extract
1/2 cup dairy-free or regular chocolate chips
Pinch of cinnamon, optional

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan or line it with parchment paper.
For the vegan option, stir the ground flaxseed and water in a small bowl and let it thicken for 5 minutes.
In a medium bowl, whisk the gluten-free flour, baking soda, salt, and cinnamon if using.
In a large bowl, cream the softened butter with both sugars until smooth and fluffy, about 2 to 3 minutes.
Mix in the vanilla and the flax egg or regular egg until combined.
Fold the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
Fold in the chocolate chips.
Press the dough evenly into the prepared pan with a spatula or lightly damp fingers.
Bake for 22 to 25 minutes, until the edges are golden and the center is set with a few moist crumbs on a toothpick.
Cool in the pan on a wire rack for at least 15 minutes before slicing into wedges.