There is nothing like a warm chocolate chip cookie right out of the oven. And, there's nothing like a delicious chocolate chip cookie cake for celebrations...especially one that's delicious AND free of gluten, dairy, eggs & refined sugar!
2 cups Bob’s Red Mill 1:1 All-Purpose Gluten-free Baking Flour
1 1/2 cup Coconut sugar
1/4 cup Flax meal
1 teaspoon Baking soda
1 teaspoon sea salt
1 cup coconut oil (melted)
6 T unsweetened applesauce
2 T vanilla
1 cup Enjoy Life Chocolate Chips (or chips of your choice)
Preheat oven to 350 ºF.
Line baking sheet with parchment paper (I use a 15x11 baking pan, you can use something smaller, just change the cooking times).
In a medium bowl, sift together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Add the dry ingredients to the wet mixture and stir until a dough is formed.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Drop dough onto the baking sheet and flatten with a spatula.
Bake the cookie cake for approximately 18-20 minutes.
The cookie cake should be soft when you take it out of the oven & will harden as it cools.
To decorate, use your favorite non-dairy frosting or you can also find recipes in my cookbook, Smart Sexy Sweets.
This cookie cake freezes really well!