Flag Cookie Cake (Gluten Free)

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This Gluten Free Flag Cookie Cake, made with chocolate chip cookie bars and buttercream frosting, is the perfect patriotic dessert!

corner square cut from flag cookie cake.

I cannot believe it's nearly July already! Where the heck has the first part of this year gone??? I swear, as soon as I hit 40 (years ago), time has just FLOWN by. I don't want the summer to go by so fast because I absolutely hate the cold, but I do love celebrating the Fourth of July. Mainly for the food because y'all know me by now and know that I love to cook, LOVE to bake, and love to try to make new and unusual things.

Why you should make this cake

Who doesn't just LOVE a good cookie cake?!?!
It's easy enough to make
It tastes fabulous!
It's patriotic 🗽

Ingredients you'll need for this flag cake

cookie cake ingredients measured out and labeled.

Kim's gluten free all purpose flour - I use my own blend, but you should be able to substitute a store bought blend (although this has not been tested).
Cornstarch - a little bit of cornstarch helps keep the bars soft on the inside.
Butter - in this recipe, we're starting with melted butter as it makes the bars chewier. Bonus is no mixer required!
Egg - you'll need one whole egg and one egg yolk. The egg is of course a binder, and the extra yolk provides a little richness.
Granulated and brown sugar - using both sugars makes extra soft and chewy cookie bars.

whisking dry ingredients in plastic pitcher.

Step 1: Whisk dry ingredients in medium bowl and set aside.

brown and white sugar on top of melted butter.

Step 2: Add melted butter and both sugars to large bowl.

brown thick mixture in bottom of glass bowl with whisk.

Step 3: Whisk until smooth.

eggs and egg yolks on top of brown thick mixture in glass bowl.

Step 4: Add eggs and egg yolks.

light brown mixture in glass bowl with whisk.

Step 5: Whisk until smooth.

flour and chocolate chips on top of wet ingredients in glass bowl.

Step 6: Add dry ingredients and chocolate chips.

Step 7: Stir until a thick dough forms.

cookie dough spread into parchment lined rectangular pan.

Step 8: Press dough into lined 9 by 13-inch baking pan. Bake for 33-35 minutes, or until toothpick comes out with a few crumbs.

pressing drinking glass on outside of baked cookie cake.

Step 9: Immediately upon removing from the oven, use something flat to gently press down around the edges to flatten them into an even thickness.

Decorating the cake

red, white, and blue frosting in decorating bags.

Step 1: Divide frosting into 3 and color 2 red and blue. Place in decorating bags fitted with star tips.

piping red stripes onto cookie cake for American flag.

Step 2: Pipe blue background, stars, and stripes in red and white onto cake. Cut into squares when ready to serve.

Can I leave the frosting off the cookie cake?

Yes, you can serve this cookie cake as simple cookie bars. Or you can add patriotic sprinkles and/or M&M's in the dough before baking.

Can I cut the cookie cake recipe in half?

Yes, you can make it in a 9 by 9-inch square baking pan and bake it for a little less time (start checking at 28 minutes).

How long does this cookie cake last?

It will last up to 5 days, well covered in an airtight container.

More gluten free bar recipes

whole cookie flag cake on wire rack with chocolate chips all around.

Don't skip the buttercream frosting on this Flag Cookie Cake. Whether you make it from scratch (best option!) or it's store bought (quick option!) frosting on cookie bars takes them over the edge.

Flag Cookie Cake (Gluten Free)

Kim

This Gluten Free Flag Cookie Cake, made with chocolate chip cookie bars and buttercream frosting, is the perfect patriotic dessert!

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine American

Servings bars

Ingredients

4 cups (560g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
2 teaspoon baking soda
1 tablespoon cornstarch
1 teaspoon salt
1½ cups (339g) butter, melted and slightly cooled
2 cup (400g) light brown sugar
⅔ cup (134g) granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
4 teaspoon vanilla extract
2 cups (360g) semi-sweet chocolate chips
½ recipe American buttercream

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Instructions

Preheat oven to 350°F. Line a 9 by 13-inch baking pan with parchment paper with edges so it will easy to lift the bars out of the pan; set aside.
Whisk together the flour blend, baking soda, cornstarch, and salt; set aside.
In a large bowl, whisk the melted butter with both sugars until fairly smooth. Add eggs and egg yolks and vanilla extract, continuing to whisk until smooth. Stir in the dry ingredients and chocolate chips until a thick dough forms.
Spread dough out into an even layer in lined baking pan, pressing down with your fingers if necessary to get it smooth on top.
Bake for 30-35 minutes, or until light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.
Allow the bars to cool completely in the pan before lifting them out of the pan (using the parchment).
To decorate, make buttercream according to recipe instructions and divide into 3. Leave one white and color the other two red and blue. Fill pastry bags fitted with large open star tips with each color and pipe into an American flag as desired.
When ready to serve, cut into small 2 by 2-inch bars and serve.