I don’t do a lot of holiday-specific recipes but this year, I really wanted to bring you this Vegan Chocolate Chip Cookie Cake. Β This is my chocolate chip cookie recipe in the form of a cake. Under cook it slightly and you have a molten chocolate chip cookie. Add a scoop of your favorite dairy-free vanilla ice cream, a drizzle of chocolate syrup and tiny heart jimmies if you can find them.
I used these mini heart springform pans to create the cookies and about six scoops using this cookie scoop. Β I have a wooden tart tamper, but you can even use a small juice glass to press the dough into place.
The cookie will take anywhere from 12-18 minutes (or more) to fully set in the center. Again, feel free to leave that center un-set for a molton chocolate chip cookie effect. It leaves the perfect receptacle for that scoop of dairy-free ice cream π
Aren’t they pretty?
The exterior gets a bit crisp (take care not to OVER bake or they will be too crisp) and the center remains soft. The ice cream further softens the cake. Just delicious!
Did you make this recipe for Vegan Chocolate Chip Cookie Cake? Leave me a comment below and let me know what you thought!
And if you enjoyed this recipe, why not PIN IT FOR LATER! π
Vegan Chocolate Chip Cookie Cake
Ingredients
- 1-1/8 c All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 c Vegetable Shortening
- 6 tbsp Sugar
- 6 tbsp Brown Sugar
- 1/2 tsp Vanilla
- 1 Egg Substitute I used 1/4 cup applesauce
- 1 c Dairy Free Chocolate Chips I like the Enjoy Life brand
Instructions
- PREHEAT oven to 375Β° F.
- COMBINE flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add egg substitute and beat in flour mixture. Stir in chocolate chips. Using a scoop, place about 6 into the heart shaped mini springform pan. Use a juice glass to tamp down the dough until it is evenly dispersed.
- BAKE for 12-18 minutes or until golden brown and just set. NOTE: EVERY OVEN IS DIFFERENT. DO NOT OVER BAKE. YOU MAY NEED MORE/LESS BAKING TIME.
- Allow to cool on baking sheets for 5 minutes. Add a scoop of dairy free ice cream, chocolate syrup and sprinkles. Serve warm.
- You will likely have leftover dough from this recipe, just make them into extra cookies π
Fran Wyre says
How much apple sauce did you use in the Choco Chip Cookie Cake?
aimee says
Hi Fran, I’m sorry. I forgot to include the conversion! So one egg generally equates to 1/4 cup of applesauce (or other similarly textured substitute). If using a commercial egg replacer, go by what the packaging recommends π
Christine says
Iβd like to use this recipe to make a cake for my sons 3rd birthday. He specifically asked for a chocolate chip cookie cake but had an egg allergy. Can this be made in a regular cake pan? Using the same measurements above?
aimee says
You can absolutely do any of my cookie recipes as a cookie cake. Just watch the baking time as I haven’t tested it as a thin cookie so I am bit unsure as to how long it will take. Same measurements for the batter though. I’d love to hear how it turns out! π
Heather says
Amazing cookie recipe! I have tried this recipe three different times (one using 1/4 cup aquafaba as egg replacer) and different flours each time and every single time it was amazing! I bake mine in a muffin tin and they turn out beautifully. I’m waiting for a batch to come out of the oven right now ?
aimee says
I am so glad you enjoyed the recipe! Love the muffin tin idea π
Dianne says
My boys here are diabetic so can I use stevia or another sweetener instead of sugars???
aimee says
Hi Dianne, I believe there are both white and brown sugars in the Stevia line that you could most definitely use to substitute! I would use the back of the bags to determine the exact amounts based on their recommendations. Let me know how it turns out? π