Chocolate Chip Cookie Cake (Gluten-Free; Dairy-Free)

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!

Ingredients:
Dry Ingredients:
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

 

Wet Ingredients:
1 cup coconut oil (melted)
6 T unsweetened applesauce
2 T vanilla
1 cup Enjoy Life Chocolate Chips (or chips of your choice)

 

Directions:
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!

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