A healthy chocolate chip cookie cake that is higher in protein, dairy free, eggless, vegan and easier to make than chocolate chip cookies. This cookie cake is made with pantry ingredients in 20 minutes, perfect for Valentine's Day and other holidays.
Make the flax seed eggs by stirring 1 tablespoon of ground flax seed into 3 tablespoon of water.
Rub butter on a 9-inch or 12-inch tart pan with a removable bottom. You can also use an 8-inch square pan.
Preheat the oven to 350 F.
Make the Cookie Cake
In a large bowl, put the butter and microwave at 15 seconds until the butter is just melted.
½ cup unsalted butter
Add in the nut butter, sugars, flax seed egg and vanilla and stir the mixture. No mixer needed.
½ cup light brown sugar, ¼ cup organic cane sugar, 1 tablespoon nut butter, 1 flax seed egg, 1 teaspoon vanilla extract
Next add the baking soda, baking powder, salt, and flour. Stir again. If the dough seems too wet, either chill 15- 30 minutes or add flour in 1 tablespoon increments. You have a bit play in the texture - it can be pressable with fingers, or spreadable with a spatula
½ teaspoon baking soda, ¼ teaspoon baking powder, pinch of salt, 1 ½ cup all purpose or gluten-free baking flour
Fold in the chocolate chips.
¼ cup chocolate chips
Spread the cookie dough into the pan.
Bake for 12-14 minutes. Do not over bake or the cookie will be too hard. Remove when the top only slightly has a brown tinge. It will look underdone.
Press a few chocolate chips on to the top of the hot cookie if you want to have melted chocolate chips on top.
Set the pan on a cooking rack and wait to remove the cookie cake until it is cool and can be removed without breaking. I used a tart pan with a removable bottom so removal is easy.
Frost
Choose your favorite frosting, and use a frosting tip to create a circle of rosettes and added sprinkles sparingly.
How to Store A Cookie Cake
Leftover uncooked dough in a sealed container can be refrigerated for 3 days and frozen for one month.
Leftover baked cookie cake without frosting can be frozen in a sealed container for three months.
Baked and frosted cookie cake can be kept in a sealed container at room temperature for 3 days.
Video
Notes
1. The pan. This recipe fits a 12-inch tart pan with a removable bottom. You can also use a 9-inch pie pan, just use only ⅔ of the dough for the cookie cake, and refrigerate the remaining dough for cookies at a later date. There are for sale also cookie cake pans that are 12-inches in diameter and the correct depth for a cookie cake.2. To make the cookie gluten-free, use gluten-free baking flour - the light blue bag by Bob's Red Mill works well.3. To keep the recipe vegan, instead of dairy butter, use vegan butter.4.If your brown sugar is dry and hard, put it in a microwave safe bowl, cover it with a paper towel that has been soaked in water and squeezed out, and microwave at 20-second intervals until the sugar is soft and moist.5. Decorate the cookie cake to fit the occasion. For Christmas, add red and green sprinkles or even mini gingerbread men. For birthdays, use colorful frosting and birthday sprinkles. A number for an age can be frosted on top. I used a 4b star tip to create a row of rosettes and then I added sprinkles and gold stars.