Gluten Free Chocolate Chip Cookie Cake is a big, thick cookie for dessert! Think of a cross between a chocolate chip cookie and a brownie. Coconut sugar adds nice, rich caramel undertones.
Grease the sides of two round 9-inch layer cake pans. Line the bottoms of pans with parchment paper. Preheat oven to 350° F.
In a medium mixing bowl, whisk together the dry ingredients (flours, starch, almond meal, xanthan gum, baking soda, baking powder, salt).
In a large bowl, cream the butter either with an electric mixer or by beating it well by hand.
Add the coconut sugar and beat it in. Then beat in the eggs and vanilla.
Stir the dry ingredients into the butter mixture until completely blended.
Then stir in the chocolate chips.
Spread batter evenly into the two pans. Bake for 20 minutes or until a fork or toothpick poked into the centre comes out clean and just a little warm
Allow to cool 10 minutes in pans on a wire rack. Then turn the cakes out onto the cooling racks and remove the parchment paper to finish cooling. Serve warm or at room temperature.