Fun and festive GIANT gluten-free oatmeal chocolate chip cookie turned into a Halloween cookie cake! Decorate it as a spider web with icing, candy and spiders!
This Halloween cookie cake is so much fun for a Spooktacular Halloween night! And no holiday cookie cutters or fancy items are needed! This cookie cake is gluten-free with dairy-free options and can be made with zero processed sugars. The best part is the flavorsome chunks of chocolate chip morsels melted in!
Why this recipe works
Halloween treat idea! This is a GIANT oatmeal chocolate chip Halloween cookie cake is tastefully made with coconut sugar and organic sugar. Or use Xylitol or Monk fruit for a more wholesome sweetened baked goodie.
It is gluten-free, nut-free + can be dairy-free! Food allergy friendly desserts are my favorite to bring to parties. Since food allergies are so common these days, I always bring a label for my baked good sharing what it is along with allergy-free ingredients.
Comes together in 30 minutes or 1 hour if you chill the dough. All you need is 10 minutes to prep and about 20 minutes to bake! Although chilling the dough prior to baking does help make this more flavorful as the ingredients mix together.
How to make this Halloween Cookie Cake recipe
STEP 1: Combine the oats, flour, tapioca flour, baking soda and salt and mix together.
STEP 2: With an electric mixer cream together the butter, sugars, eggs and vanilla.
STEP 3: Slowly pour in the dry ingredients with the wet ingredients and mix on low.
STEP 4: Fold in the chocolate chips to the Halloween cookie cake batter.
STEP 5: Spray a baking pan or spring form pan with parchment paper cut into a circular shape to fit the base. This will help prevent the cake from sticking when transferred to a cooling rack.
STEP 6: Press the cookie cake batter down to the pan. Either cover it with plastic and refrigerate for 30 minutes (makes it taste better) or move straight to baking to save time.
STEP 7: Bake the Halloween cookie cake for 20-25 minutes until lightly golden and just set. It will continue to bake as it cools. Once cooled press the cooling pan against the top and flip the cake to cook completely. Then flip it over. Once cooled carefully using a spatula flip the cake upright. Make the icing by mixing the confectioners sugar together and milk, starting with 1 tablespoon until a smooth consistency. Add the icing to a bag and cut the end off slightly to pipe out and make a spider web shape on the cake. The add m&m’s or other candy (I use Trader Joe’s natural chocolate coated candy) to decorate and a plastic spider.
Please note- if using a spring form pan, simply pop the sides off and leave to cool then transfer to a cooling rack to completely cool before icing.
Cookie dough tips
Use butter or ghee that is softened and room temperature or melted slightly but not hot.
Make sure not to overcook the oatmeal chocolate chip Halloween cookie cake. It will still bake in the pan as it cools. Cook just until lightly brown and set on top.
When flipping the cookie onto a cooling rack or plate from the pan, put the cooling rack over the top of the cookie first. Hold it against the pan as you flip to prevent the cake from breaking.
Wait until the cake is fully cooled to add the icing to prevent it from melting.
If you make this fun Halloween cookie cake from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!
Halloween Cookie Cake: Oatmeal Chocolate Chip
- 2 ½ cups gluten-free old fashioned oats or gluten-free quick cook oats
- 1 ¼ cup gluten-free flour
- ½ cup tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ghee softened, butter or vegan butter
- 1 cup coconut sugar
- ⅓ cup organic sugar or Monk fruit or Xylitol
- 3 eggs large
- 2 tablespoons milk optional dairy-free milk
- 2 teaspoons vanilla
- 10 ounce bag chocolate chip morsels optional to use dairy-free allergy-free chocolate chips
- 1 cup confectioners sugar until thick but easy to drizzle from a bag
- 1-1 ½ tablespoon milk until thick but will be easy to drizzle from a bag and hold its form
- m&m’s or chocolate coated candies optional
Make The Cookie Cake
- In a medium size mixing bowl combine the oats, flour, tapioca flour, baking soda and salt.
- In a large mixing bowl using an electric mixer cream together the butter, sugar, eggs, and vanilla. On low gradually add the oat and flour mixture to form a dough. Fold in the chocolate chips.
- Preheat oven to 350 degrees F. Spray 9-inch cake pan with cooking spray. Cut out a 8-9 inch circle with parchment paper and lay it on the bottom of the pan. This helps the cake to come out easier. Or use a 9-inch spring form pan and spray it with cooking spray.
- Transfer the batter to the prepared baking pan and press the cookie batter down into the cake pan evenly.
- Optional to cover with plastic wrap now and refrigerate for 30 minutes to make it more flavorful and for the oats to absorb the ingredients. Or move straight to baking.
- Bake for 20-25 minutes or until pan is set and cookie slightly brown.
- Let cool on a cooling rack in the pan. Carefully flip the pan over on the cooling rack to release the cake. If using a spring form pan, let the cake cool on a cooling rack for 10 minutes, then release the sides to finish cooling.
Make The Icing
- Combine confectioner sugar and milk in an electric mixer. Add icing to a Zip-lock bag and slit the ends ⅛ inch. Drizzle icing on the cookie cake in circles starting with one center and going around, then add outward star strips to look like a spider web. Decorate with candy coated chocolates and add a plastic spider (Trader Joe's natural or m&m's).
This recipe has been updated and was previously posted.