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gluten free cookie cake

Peppermint Crunch Cookie Cake

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  • Author: Natalie
  • Total Time: 48
  • Yield: 10 -12 slices 1x
  • Diet: Gluten Free


This gluten-free cookie cake is filled with Andes Peppermint Crunch Baking Chips. It’s soft, chewy, and requires no chilling.




  • 1/4 cup Earth Balance Butter ( room temp. )
  • 1 1/2 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 tbsp. unsweetened cashew milk


  1. Preheat oven to 350 degrees.
  2. Grease a springform pan or round cake pan and set aside.
  3. In a medium bowl add flour, baking soda, baking powder, and cream of tartar. Mix together and set aside.
  4. In a large bowl blend butter, sugar, vanilla, almond, egg, and yolk.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Fold in peppermint crunch baking chips or crushed candy canes for dairy-free version.
  7. Press cookie batter into greased cake pan. Batter will be slightly sticky.
  8. Bake cookie cake for 16 to 18 minutes.
  9. Remove from oven and let cool completely before frosting.


  1.  In a medium bowl beat butter with electric hand mixer until light and smooth.
  2. Beat in the powdered sugar, vanilla, and cashew milk until smooth and creamy.
  3. Once cookie cake has cooled pipe – frosting onto cake.
  4. Sprinkle with sprinkles and enjoy 😉
  • Prep Time: 30
  • Cook Time: 18
  • Category: american
  • Method: bake
  • Cuisine: dessert