Halloween Cookie Cake: Oatmeal Chocolate Chip

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.

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.

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.

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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!

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