So many of my favorite people have April birthdays, and when those birthdays fall on Passover it can be challenging to get creative with birthday cakes! Though this Kosher for Passover Chocolate Chip Cookie Cake stemmed from a series of happy accidents, it is unbelievably quick and easy to make and is a perfect gluten-free treat any time of year! Taking just about 5 minutes to prep and 20 minutes to bake, you'll want to always keep this simple dessert recipe on hand!
Why this recipe works
Many gluten-free and Passover recipes use almond flour in place of traditional flour, but if you have guests with nut allergies at your Seder they won't get to indulge in the deliciousness! Coconut flour gives a subtle, but delicious added flavor to this simple homemade treat without adding gluten.
Ingredients and notes
Coconut Flour - Coconut flour takes the place of traditional flour in this soft and sweet cake recipe. It's important to note that flours are not equally exchangeable so if you will be using a different type of flour, the measurements may not align. Be sure to do your research before swapping out flours.
Eggs - The eggs give this gluten-free treat both its moisture and its structure. This recipe does not include any butter or oil so the eggs are the primary liquid in this quick recipe.
Chocolate Chips - This soft cookie is loaded with chocolate chips, but they can be replaced with any chocolate you have on hand such as M&Ms or chopped chocolate.
How to make this recipe
Prepare your pan with non-stick spray and parchment paper. To do this, cut out a circle of parchment paper about the size of your pan, spray the pan with non-stick spray, press the parchment circle into the bottom of the pan, and then spray the parchment with non-stick spray.
In a small mixing bowl, combine coconut flour, brown sugar, granulated sugar, and salt.
Add eggs and milk, and combine until a dough forms.
Stir in chocolate chips.
Spread dough into bottom of prepared pan and bake for 20-25 minutes, until the edges are golden brown.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Top with frosting, if desired, cut into slices or bars, and enjoy!
A cookie cake is similar to a giant cookie, except that because you're baking the cookie dough in one larger cookie instead of multiple small ones, it will need to bake longer than cookies bake. The cookie cake will be soft in the middle, with the edges golden brown and just a slight crisp.
This can get really detailed and granular so I'm going to keep it at a high level, but the key is that you cannot have foods with leavening (known as chametz) during Passover. Depending on how strictly you keep Kosher for Passover, you may look for ingredients that are specifically labeled Kosher for Passover, but I am less stringent and simply ensure there are no grains or other Passover-prohibited ingredients in any products I buy.
Coconut flour and all-purpose flour cannot be swapped at a 1:1 ratio. Generally you would use approximately ¼ cup of coconut flour for each cup of all-purpose flour in a recipe, but they bake very differently so be sure to always do research before swapping between any two flours. Instead of swapping flours in this recipe, if you're not looking for a gluten-free or Kosher for Passover recipe, I would suggest checking out this Chocolate Chip Cookie Cake recipe instead!
Tips & Tricks
- To flip the cake out of the pan onto a wire rack to cool, first carefully run a knife around the edge of the cake. Then place a wire rack upside down on top of the cake pan, and holding the cake pan and wire rack together, carefully flip so that the cake pan is now sitting upside down on the wire rack. The cookie should slide right out! If it doesn't, flip it back over and run the knife around the edge again.
- To create a beautiful and delicious gluten-free layer cake, bake two or three batches (depending on how many layers you want) and stack them with buttercream between each layer.
- This recipe can be made in a square 8x8 pan if preferred and can be cut into cookie bars to serve and enjoy!
- To make this dessert dairy-free or pareve, use vegan chocolate and dairy-free milk.
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Kosher for Passover Chocolate Chip Cookie Cake (Gluten-Free & Nut-Free)
- small mixing bowl
- silicone spatula
- 9" round cake pan
- ½ cup coconut flour
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon kosher salt Diamond Crystal
- 2 eggs
- 2 tablespoons milk
- 1 cup chocolate chips
- Preheat oven to 350 F. Grease an 8" or 9" round cake pan, line the bottom of the sprayed pan with a round piece of parchment,, and then grease the parchment.
- Combine flour, sugars, and salt in a mixing bowl.
- Add eggs and milk, and stir until well combined.
- Stir in chocolate chips.
- Press the mixture into the cake pan.
- Bake for 20-25 minutes or until the edges are golden. Cool in the pan for about 5 minutes, then turn out onto cooling rack to cool completely.
- If desired, top with your favorite buttercream frosting.
This recipe was originally posted on April 17, 2017, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in March of 2022.