Gluten Free Chocolate Chunk Cookie Cake Bread

If you’ve been looking for a gluten free baked treat that actually delivers on flavor and texture, this is it. This chocolate chunk cookie cake bread is rich, fudgy, and ridiculously satisfying.

I call it cookie cake bread because that’s exactly what it is. It bakes in a loaf pan, but the inside tastes like a thick, gooey chocolate chip cookie. It’s the best of all worlds.

The recipe uses a combination of gluten free baking flour and almond flour, which gives it that perfect dense and chewy texture. No weird aftertaste, no crumbly mess.

You don’t need any fancy equipment or hard-to-find ingredients either. A couple of bowls, a spatula, and a loaf pan are all you need to make this happen.

Once it comes out of the oven with those melty chocolate chunks on top and a little flaky sea salt, you’ll want to make it every single week. Fair warning.

Why You’ll Love This Recipe

It Tastes Like a Giant Cookie – The inside is dense and fudgy like a thick chocolate chunk cookie but in sliceable bread form.

No One Will Know It’s Gluten Free – The combo of almond flour and gluten free baking flour creates a rich texture that rivals any traditional cookie cake.

One Loaf Pan Is All You Need – No cookie scooping or multiple baking sheets required because everything goes into one 9×5 pan.

Ingredients

• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, melted
• 1/2 cup Granulated Sugar
• 1/2 cup Dark Brown Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1/3 cup Whole Milk
• 6 oz Semi-Sweet Chocolate, roughly chopped
• Flaky Sea Salt for topping

How to Make

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

Step 2

In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk the melted butter with the granulated sugar and dark brown sugar until smooth and slightly thickened. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and milk.

Step 4

Fold the dry ingredients into the wet ingredients using a spatula until just combined. The batter should look thick and almost like cookie dough that has been loosened slightly. Fold in about three-quarters of the chopped chocolate, reserving the rest for the top.

Step 5

Pour the batter into the prepared pan and spread it evenly. Press the remaining chocolate chunks into the top of the batter, then sprinkle lightly with flaky sea salt.

Step 6

Bake for 50 to 58 minutes, until the top is set and golden and a toothpick inserted in the center comes out with a few moist crumbs. The center should have just a slight jiggle when you gently tap the pan.

Step 7

Let the bread cool in the pan for at least 20 minutes. Lift it out using the parchment paper and let it cool on a wire rack for another 15 minutes before slicing. The inside will be dense, gooey, and fudgy like a giant cookie.

My Tips

Let the Melted Butter Cool Down a Bit

After you melt the butter, give it about 5 minutes to cool before you whisk it into the sugars and eggs. If it’s too hot, it can partially cook the eggs when you add them, and you’ll end up with little scrambled bits in your batter.

It should still be liquid and warm to the touch, just not steaming hot. Think warm, not hot.

Press Chocolate Into the Top Before Baking

When you save that last quarter of chocolate for the top, actually press the pieces halfway into the batter instead of just dropping them on the surface. If they just sit on top, they can slide off when the bread rises or burn during that long bake time.

Pressing them in keeps them anchored but still visible, so you get that bakery look with golden bread and melty chocolate chunks poking out on top.

Don’t Overmix Once the Flour Goes In

Gluten free 1-to-1 baking flour usually has xanthan gum in it, which acts as a binder. If you stir too much after adding the dry ingredients, the xanthan gum overdevelops and your bread will come out gummy and dense in a bad way.

Use a spatula and fold gently until you don’t see any dry flour pockets. A few small lumps are totally fine. The batter should look like thick, slightly loosened cookie dough – if it looks smooth and silky, you’ve already mixed too much.

More Tasty Recipes

• Gluten Free Chocolate Chip Cookie Bars
• Gluten Free Chocolate Chip Skillet Cookie
• Gluten Free Double Chocolate Bread
• Gluten Free Chocolate Chip Cookies
• Gluten Free Tahini Chocolate Chunk Cookies

FAQ

Can I use a different size pan instead of a 9×5 loaf pan?

A 9×5 loaf pan is really ideal here because it gives the bread the right thickness to stay gooey in the middle while getting golden on top. If you use an 8×4 pan, the batter will be taller so you’ll need to add extra baking time and the center may not cook as evenly.

You could also bake this in a 9-inch round cake pan or an 8×8 square pan for more of a cookie cake style. Just reduce the baking time to around 30-40 minutes and keep an eye on it, since the batter will be spread thinner.