Gluten Free Chocolate Chip Cookie Cake
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This Gluten Free Chocolate Chip Cookie Cake is thick, dense, free from refined sugars, and can be made completely vegan, too!
Why You’ll Love This Gluten Free Chocolate Chip Cake
- It’s gluten free, refined sugar free, and can be made vegan!
- This cookie cake is rich, dense, and leaves you MMMing after ach bite
- You can color coordinate your chocolate gems to the holiday of your choice, or just double up the chocolate chips for more melted goodness!
- They are sure to be a hit at any gathering you bring them to!
Serves: 10
Ingredients
- 2 cups Almond Flour
- 1 1/2 cups Oat Flour
- 1 tsp Baking Soda
- 1 pinch Sea Salt
- 1/2 cup Butter, Unsalted, Or vegan butter or coconut oil
- 1/2 cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
- 2/3 cup Milk Chocolate Chips (No Sugar Added)
Process
- Whisk together dry ingredients
- Add in softened butter, syrup, and vanilla and mix with a hand mixer until well combined
- Fold in most of the chocolate chips, reserving some for topping
- Line the bottom of an 8″ round pan with parchment paper (I traced the pan then cut), and spray with nonstick avocado or coconut oil spray
- Bake at 350 for 16 min
- Allow to cool completely, about an hour, before removing from pan. I found placing in the fridge for the later 20-30 min helped
- Use a butter knife to seperate cookie from the edges, then invert the cookie cake onto a plate to remove without breaking
- Optionally, top with frosting and more chocolate chips
- Slice and enjoy!
Variations for Dietary Preferences
- Almond flour– unfortunately almond flour is much denser than all purpose flour and holds moisture differently. For those reasons I don’t think you can sub another flour here
- Butter – a vegan butter stick will work fine here
- Maple Syrup– do not replace with granular sweetener, as it will mess up the texture. You could substitute medjool date syrup, honey (has a stronger flavor profile though), or sugar free syrup
More Gluten Free Cookie Recipes You’ll Love!
If you give this Gluten Free Cookie Cake a try I’d like to hear your thoughts in the comments below! Or, tag me on social media so I can see your creation!
Ingredients
- 2 cups Almond Flour
- 1 1/2 cups Oat Flour
- 1 tsp Baking Soda
- 1 pinch Sea Salt
- 1/2 cup Butter Unsalted, Or vegan butter or coconut oil
- 1/2 cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
- 2/3 cup Milk Chocolate Chips No Sugar Added – Lakanto
Instructions
- Whisk together dry ingredients
- Add in softened butter, syrup, and vanilla and mix with a hand mixer until well combined
- Fold in most of the chocolate chips, reserving some for topping
- Line the bottom of an 8″ round pan with parchment paper (I traced the pan then cut), and spray with nonstick avocado or coconut oil spray
- Bake at 350 for 16 min
- Allow to cool completely, about an hour, before removing from pan. I found placing in the fridge for the later 20-30 min helped
- Use a butter knife to seperate cookie from the edges, then invert the cookie cake onto a plate to remove without breaking
- Optionally, top with frosting and more chocolate chips
- Slice and enjoy!