Slow Cooker Chocolate Chip Cookie Cake

By: Cassy Joy
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This slow cooker chocolate chip cookie cake is the perfect dessert for any celebration! For a twist on your typical cookie cake, we bake gluten free chocolate chip cookie dough in a slow cooker to gooey perfection and serve it warm with vanilla ice cream.

chocolate chip cookie cake on parchment paper

This slow cooker chocolate chip cookie cake is everything you never knew you needed in your life. This recipe first came about when we were thinking of an easy crock pot dessert that we could bring you. We went through the usual cobblers and dump cakes, but then we had an idea – what about a warm, gooey, gluten free chocolate chip cookie served up with vanilla ice cream? Um, yes please.

This cookie cake takes me straight back to the days of eating Pizookies from BJ's in high school. The pizookie would come to the table hot from the oven, with a slightly undercooked center, and ice cream melting over top, and we'd all happily dig in. That's how you can think about this cookie cake- except, unlike the Pizookie, it is perfect for a big crowd!

Gluten free chocolate chip cookie cake in a slow cooker

Why make a slow cooker dessert? I've always been of the mind that the slow cooker and Instant Pot are best-used for making soups, broths, and big, shreddable proteins, but it is also a great candidate for making a large dessert that you want to keep warm. This chocolate chip cookie cake would be the perfect dessert for a summer BBQ. You can make the dough ahead of time, press it into the slow cooker once your guests arrive, and then by the time everyone has finished their meals, they can serve up a warm piece of cookie cake whenever they're ready! The other advantage of a crock pot dessert is that as we move into the warm summer months, you can avoid turning on your oven!

spoonful of gluten free chocolate chip cookie cake

Making this cookie cake truly could not be easier! We've given you two options for your cookie cake – a gluten free, nut-free chocolate chip cookie and a grain-free, Paleo chocolate chip cookie. You'll simply make the dough the same as you would for any cookie, then you'll line your slow cooker with parchment paper, press in the cookie dough, and set it to high to cook for 2 hours. Once the edges and top of the cookie cake are slightly browned, and the center is still slightly soft, you can switch the slow cooker to warm until you're ready to serve.

We highly recommend serving up this cookie cake with vanilla ice cream, and maybe even a little melted chocolate!

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Slow Cooker Chocolate Chip Cookie Cake

chocolate chip cookie cake on parchment paper

This gluten free cookie cake is baked up in the slow cooker and served warm for a delicious dessert!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 02:00
  • Total Time: 2 hours 15 minutes
  • Yield: Serves 10 1x
Scale

Ingredients

For a gluten free, nut-free cookie cake:

  • 2 1/2 cups King Arthur Measure for Measure gluten free flour blend (do not sub for a different blend)
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt (or 1/2 teaspoon fine salt)
  • 1 cup butter (2 sticks), softened
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups dark chocolate chips
  • Vanilla ice cream, for serving, if desired

For a grain-free Cookie Cake:

  • 1 1/2 cups blanched almond flour
  • 1/2 cup arrowroot starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter, softened
  • 1 cup coconut sugar
  • 1 cup cashew butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark chocolate chips

Instructions

For a gluten free, nut-free cookie cake:

  1. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
  2. Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
  3. Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough, then stir in the chocolate chips.
  4. Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
  5. Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.

For a Grain-Free Chocolate Chip Cookie Cake:

  1. In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
  2. In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.
  3. Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips.
  4. Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
  5. Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.

Notes

  • If you'd prefer to bake the cookie cake: press the dough into a 9×13 inch pan and bake at 325 F for 45-50 minutes, until the edges and top of the cookie are browned and a toothpick comes out clean.
Comments

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  1. Elisabeth says:

    I just tried the grain-free recipe and wow, this is delicious! I have never used the slow-cooker like this. At first I didn’t think the cake would set, but it did. What a great idea, thank you!

  2. Alicia says:

    Hi Cassy!
    Can you sub ghee for butter?

    Can’t wait to try this recipe!
    Thanks so much!
    Alicia

  3. Ally says:

    Do you provide nutritional values for this or any other recipes?!

  4. Grace Lang says:

    Why can’t you sub the gluten free flour blend for any others?

  5. Gina says:

    Can you use regular flour?

  6. leslie says:

    What could you substitute for the eggs? My son is allergic to eggs.