Gluten free cookie cakes

Gluten free cookie cakes

These gluten-free cookie cakes are inspired by Estonian Cookie Cakes. They are quite different because I couldn’t find a suitable gluten-free butter cookie alternative. But there still is lots of sour cream in this. I now love sour cream.

Oh Estonia, what have you done to me?

I obviously have had sour cream before I came across this recipe. But I only had it as a dip for wings and chips or with loaded potato skins. I liked it. But I didn’t realise how much I like it because I thought I just liked junk food and associated it with that.

So then came this recipe. And as usual I ended up using the ingredients I bought in other things before I got around to making this. Basically, I kept eating the cookies before getting around to making a cookie cake. So then I had sour cream that I had to use up and no cookies to go with it.

I added sour cream to lots of things. Like tinned mackerel and tomato rice – which these days I often add a packet of frozen raw prawns to about six minutes before it’s done. Which is really good. But with the sour cream – it was so so good.

I made a quick “icecream” mixing some sour cream, frozen bananas, strawberries, raspberries, lemon juice with water, sugar and vanilla. It’s yummy. I made it several times.

I started adding sour cream to everything. And do you know what I discovered? You know how they say “Everything is better with butter”? It’s pretty much true. Well, everything is even betterer with sour cream.

Estonia!!! What have you done to me?!?

Only kidding.

Not about adding sour cream to everything. That’s true. And has to stop.

But I’m definitely kidding about being upset about it.

I love sour cream! Thank you Estonia.

Estonian Cookie Cake (Küpsisetort)

I think this is a traditional Estonian treat made for children on their return to school. I’m almost certain I read that somewhere but I haven’t kept note of where – sorry. So maybe it’s true?

Anyway a true Küpsisetort is made with rectangular butter cookies, dipped in coffee or milk, sandwiched together with slightly sweetened sour cream, and maybe some sliced fruit between the layers too. Then it’s finished off with a chocolate glaze and topped with more fresh fruit.

Here’s some recipes for the real thing:

What I made –

love these
Wishing you a very merry sweet September.

So as usual once I started making the thing I didn’t consult the original recipe again. And, like always, I ended up straying further from the original than I intended.

And the result?

I love this. It contains all the stuff that I love, so how could I not?

And Estonia?

I haven’t been to Estonia yet. Is it on the Green List? It is. But it imposes restrictions on travellers from countries with an infection rate above 16. So you would have to restrict your movement for a bit.

What’s there to see and do?

Estonia has declared internet access a human right.

Ooh, can Ireland do this too?

Could we also declare access to housing a human right while we’re at it? (I’ve no idea about the housing situation or rights in Estonian. But in Ireland we need access to affordable good quality housing to be recognised as a basic human right. And we need it – like 10 years ago at this stage.)

Estonia also makes it easy for you to start a business there

It all sounds wonderful.

But until I go there it’s going to remain fixed in my mind as – Estonia, that delicious land of sour cream.

Back to the recipe

You’ll need ramekins to make these. I’m not sure it would be easy to cut so I’m advising making them individually. You could easily make one single dessert portion of this. But I’m going to give the quantities to make eight of them. Because there are 8 cookies in these packs of cookies.

One last thing – when you’re dipping the biscuits in the coffee be sure to only quickly and lightly dip them. Don’t soak them as the cookies will turn to mush very easily. And they taste better if they retain their cookieness.

ingredients for gluten-free cookie cake
Gf chocolate chip cookies, gf ginger cookies, sour cream, soft brown sugar, vanilla paste, strawberries, icing sugar, espresso coffee, butter, dark chocolate and single cream

Gluten free cookie cakes

Makes 8

Gluten free cookie cakes


  • 16 gluten-free chocolate chip cookies
  • 8 gluten-free ginger cookies
  • 2 shots of espresso
  • 600g sour cream
  • 1 generous tablespoon of soft brown sugar
  • 1 teaspoon vanilla bean paste
  • 500g strawberries
  • some icing sugar
  • 40 - 50g dark chocolate (60%)
  • 10g - 15g salty butter, diced.
  • 175ml single cream


  1. From the punnet of strawberries, take out 8 of the smallest and reddest strawberries. These will be used for the topping. Slice the remaining strawberries, place on a plate and dust with icing sugar.
  2. Whip the sour cream, soft brown sugar and vanilla bean paste in a deep bowl. Taste. It should be just slightly sweet. Add more sugar if not. But the cookies are very sweet so keep that in mind.
  3. Quickly and lightly dip 8 of the chocolate-chip cookies in the coffee and place each one into a ramekin.
  4. Add a good dollop of the sweetened sour cream on top of each of the dipped cookies.
  5. Add a spoonful of the sliced strawberries on top of the sour cream. Add a small bit of sour cream on top of these.
  6. Next quickly and lightly dip one half of each of the ginger cookies. Place in the ramekins. And again add a dollop of sour cream over these, followed by some sliced strawberries, a tiny bit more sour cream.
  7. Now top all the ramekins with the remaining chocolate-chip cookies - undipped. Press the cookies down gently till the cream pushes up around each one.
  8. Melt the dark chocolate. I melt chocolate in the microwave, giving it 30 seconds, taking out and stirring and repeating till it's all melted.
  9. Stir the butter into the melted chocolate until it has also melted and is well blended.
  10. Whip the single cream till it forms soft peaks. Fold a little of the melted chocolate into the whipped cream until it's well blended, then repeat until all the chocolate has been folded into the cream.
  11. Top each ramekin with a generous swirl of the chocolate cream, and place in the fridge to set for at least four hours or overnight.
  12. When ready to serve, slice the strawberries. Top each ramekin with fresh strawberry slices. Enjoy with a lovely cup of coffee.

assembled cookie cakes
I chilled these overnight before adding the chocolate topping. The chocolate topping actually made the cookies softer so next time I will assemble completely except for the fresh strawberries.
one didnt make it
OK three of them I let chill overnight. And one I just had to eat two hours later … because I have no willpower.
cholcolate cream topping
Until making this I had no idea you could just fold melted chocolate into whipped cream. It sets much denser than a mousse – but it’s tasty.
top with sliced strawberries
Top with sliced strawberries.
Had to have one
So … I had to have one of these straightaway. I loved it!
yum yum yum
Yeah, so I liked it so much I kept taking photos of it…
another photo of the gf cookie cake
Another photo of the gluten-free cookie cake.
one more shot
Just one more…
love these
Looks like Christmas somehow. This year is weird…
gluten free cookie cake
That’s better. Says sweet cozy autumn evenings. – Best remember this year is far from over.