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
Step 1
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.
Step 2
In a small mixing bowl, combine coconut flour, brown sugar, granulated sugar, and salt.
Step 3
Add eggs and milk, and combine until a dough forms.
Step 4
Stir in chocolate chips.
Step 5
Spread dough into bottom of prepared pan and bake for 20-25 minutes, until the edges are golden brown.
Step 6
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7
Top with frosting, if desired, cut into slices or bars, and enjoy!
Recipe FAQs
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.
Related Recipes
Flourless Chocolate Cake
Meringues
Small Batch Oatmeal Cream Pie Macarons
Red Wine Flourless Chocolate Cake
Copycat Great American Cookie Company Cookie Cake
Cast Iron Chocolate Chip Cookie
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📖 Recipe
Kosher for Passover Chocolate Chip Cookie Cake (Gluten-Free & Nut-Free)
Equipment
- small mixing bowl
- silicone spatula
- 9" round cake pan
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Adina aft says
Looks amazing! Will definitely try this soon and will also try it with the sprinkles and buttercream!
Liz says
Yes! The buttercream makes it amazing, and the sprinkles make it so fun! And according to Google...you might need this for Passover 2019 😉
Bethany says
This looks yummy! Coconut flour can be tough to cook with.
Liz says
It was definitely a learning experience, but I love it!
Mike says
This tastes amazing!!! I could not tell that it was gluten free. It is the best cookie cake I have ever had!
Liz says
I am so glad you liked it, and luckily it's so easy you can have it in a matter of minutes any time you want it!!
Becky Swansburg says
This recipe was so good, and very easy to make. I baked 4 desserts for our Passover Seder this year, and everyone agreed this was the best! (It unseated the flourless chocolate torte I’ve made for years). People loved it so much I baked a second one to snack on throughout the week. I’m not sure I would have know it was flour-free if I hadn’t baked it. A definite keeper.
Liz says
I'm so glad it was such a hit! Four desserts is so impressive! I hope that having this quick and easy one on the list made Seder prep a bit easier, and love the idea of an extra one for snacking!! Thanks so much, Becky!!
Rachel says
Can you freeze this after baking ? What is the best way to store if I’m making two days ahead of our Seder ?
Liz Pollio says
I'm so sorry, I was out of town and am just getting caught up! I'm guessing this is too late for this year, but for next year, for two days it should be fine stored at room temperature in an airtight container.
Michelle says
This was simple to make and very tasty. Great chocolate chip cookie flavor. It was nice to have something different than the standard candy covered matzah. The only thing I would say is that it was very sweet. I couldn’t imagine wanting any other sweet topping on it like buttercream frosting. Next time I might add something salty like nuts to the mix to break up the sweet.
Liz Pollio says
Thanks so much for this feedback, Michelle! I love the idea of a salty mix-in, especially if you don't need to keep it nut-free! I hope you are having a wonderful Passover!
Sheryl L Tuchman says
Can this be made ahead and frozen? How long will it keep at room temperature or refrigerated? I need a dessert that can be made at least 3 days ahead. Thanks!
Liz Pollio says
Hi Sheryl, I hope I'm not too late! This should be fine to make in advance and keep in an airtight container at room temperature. I would probably wrap it well in plastic wrap and then store it in a zip-top bag. If you are going to frost it or otherwise top it, I would suggest waiting until the day of serving to do that part. Let me know if you have any other questions!
Sheryl says
Thanks so much, Liz! I just made two cakes tonight, and they are now in ZipLock bags in the freezer.
Liz Pollio says
Amazing! I hope you enjoy!!