In honor of National Chocolate Chip Cookie Day today (one of the best food holidays in my opinion), I am excited to share this fun spin on the classic individual cookies- shareable cookie cake!
Adapted from my ultimate cookie recipe, this jumbo chocolate chip cookie “cake” has deliciously unique elements of flavor, texture, and fun! The thicker, chewy cookie center resembles a chocolate chip blondie, only one that is meant to be decorated! I like to keep it simple with chocolate or vanilla frosting and some colorful sugar or sprinkles. However, cookie cake can be finished with a variety of additional toppings- whatever your heart desires!
While I love to bake this cookie cake for parties and gatherings, it makes a wonderful dessert to enjoy at home as well, either as is or warmed with some vanilla ice cream!
Vegan Chocolate Chip Cookie Cake
Ingredients
- 1/2 cup vegan butter or coconut oil, at room temperature
- 3/4 cup light brown sugar
- 2 tbsp pure maple syrup, at room temperature
- 1 flax egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour, gluten-free 1-1 blend also works well
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- Chocolate Frosting or Vanilla Frosting (see recipe below)
- Colorful sugar or sprinkles
- Any additional toppings of choice
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch or 9-inch cake pan with parchment paper and grease with cooking spray.
- In a large bowl, beat together the room temperature butter/coconut oil with the sugar and maple syrup until the mixture is creamy, then beat in the flax egg and vanilla. Gently mix in the flour, baking soda, and salt until a uniform dough is formed (if the dough is at all crumbly, add 1-3 tablespoons of water to help it come together).
- Stir in the chocolate chips, then press the dough evenly into the pan. Bake for 20-25 minutes, until the top is golden and firm with lightly touched. Allow to cool completely in the pan, then invert it onto a plate to remove from the pan, flip, and decorate with frosting or the toppings of your choice. Slice and enjoy!
Simple Vegan Frosting
Ingredients
- 1/2 cup vegan butter, softened to room temperature
- 1 tsp vanilla extract
- 2 1/2-3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder, optional (for chocolate frosting)
- 1-3 tbsp non-dairy milk, as needed
Instructions
- Cream the softened butter in a large mixing bowl (I like to use a stand mixer, but a large bowl with a hand mixer also works well) until smooth.
- Add in the vanilla extract, then the powdered sugar, 1 cup at a time, and then the cocoa (if making chocolate frosting) while beating at a low speed.
- Add the amount of milk needed for your desired consistency, increase speed to high, and continue to beat for a few more minutes, until smooth and creamy. You may add more sugar if the frosting is too wet, or more milk if it is too dry.
