Blast off to a Great Year! – Recipe: Chocolate Chip Cookie Cake

The back packs are hung by the garage door with care….

Because the first day of school is really almost here.

So, a celebration was in order.  Our school mascot is a rocket, so the theme for our little dinner party was “Blast off to a Great Year!”  It was a nice way to end the summer, on a relaxing, fun, celebratory note.


We had a fish fry, and we topped off dinner with a cookie cake for dessert.  I was nervous about this cookie cake because I created the recipe from my traditional cookie cake recipe.  We had never tried it before, so I did not know what to expect since I am just now learning to experiment with all of the different flours.  I certainly did not want to end our party with a bad dessert.  Thankfully, it was a hit!

Gluten-Free Chocolate Chip Cookie Cake

Gluten-Free Chocolate Chip Cookie Cake


1 cup this shortening

1/2 cup sugar

2/3 cup brown sugar

2 eggs

2 teaspoons vanilla

1 3/4 cups this brown rice flour

3 tablespoons tapioca flour

3 tablespoons corn starch

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon flax seed

2 cups these chocolate chips


  1. Preheat the oven to 350.
  2. Beat shortening and sugars together.
  3. Add eggs and vanilla.
  4. Mix the flours, salt, baking soda, baking powder, and flax seed in a separate bowl.
  5. Add the dry ingredients to the egg mixture and mix until well blended.
  6. Stir in the chocolate chips.
  7. Spread dough into a 12 inch pan. I used a disposable aluminum pizza pan.
  8. Bake for 17 minutes.
  9. Let cool, and then decorate.

Use this frosting for decorating it.

Enjoy for a celebration dinner, birthday, snack, or 1st day of school lunch treat.  🙂

Have a wonderful week!

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3 Responses to Blast off to a Great Year! – Recipe: Chocolate Chip Cookie Cake

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