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–+ servings
vegan cookie cake slice
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5 from 4 votes

Vegan Cookie Cake

This vegan cookie cake is the perfect dessert for the cookie lover in your life. It's basically a giant cookie with some delicious frosting.
Prep Time10 minutes
Cook Time18 minutes
Waiting for it to cool to frost45 minutes
Total Time1 hour 13 minutes
Course: Cookies- Bars- Brownies- Candy
Cuisine: American
Servings: 10 slices
Calories: 297kcal
Author: Courtney Hunter

Ingredients

  • 1 flax egg 1 TB flax meal + 2 TB water
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 TB cornstarch
  • 1 ½ cups all purpose flour
  • ½ cup vegan butter melted
  • 2 teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • 1 cup vegan chocolate chips

Frosting

  • ¼ cup vegan butter, soft
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 TB non dairy milk

Instructions

  • Start by preheating your oven to 350 degrees and spraying a cake pan with cooking oil and dust it with flour, shaking out any excess flour, and set it aside.
  • Make your flax egg by getting a small cup and adding your flax meal and water, stir until combined well, and let sit for about 5 minutes.
  • Take a large bowl and combine your dry ingredients; sugars, baking soda/powder, salt, cornstarch, and flour, and whisk until combined.
  • Add your wet ingredients; melted vegan butter, flax egg, white vinegar, and vanilla extract. Stir with a spatula until combined well. Add your vegan chocolate chips and work into the dough.
  • Add the dough to the prepared cake pan, spread it with your clean hands evenly, pressing into the pan.
  • Bake in the preheated oven for 14-18 minutes. It will fluff up a bit, you don't want to overbake it. Let it sit in the pan on a cooling rack for about 45 minutes, then carefully cut around the edge of the cookie to make sure it's not stuck to the pan and then dump the cookie cake out on the cooling rack and let it finish cooling.
  • While it's cooling, start the frosting.
  • Take a medium size bowl and add the frosting ingredients; take an electric mixer and beat until smooth.
  • Add this mixture to a piping bag and pipe it onto the cooled cookie cake as desired.

Notes

Recipe Tips and Tricks-
  • If you have a springform pan (the kind where it has a removable bottom from the sides), they work great for this, but I don't have one, so I use a cake pan and make sure it's greased and floured well.
  • Do not under grease and flour your cake pan.
  • Don't try to remove the cookie cake from the pan too early, or it'll break, and then you'll be sad.
  • You could also cook this in a cast-iron skillet like a skillet cookie.
  • The kind of pan you use will change the baking time.
Variations-
    • You can make this with no frosting or vanilla frosting instead of chocolate.
    • You can add nuts for more flavor and crunch.
    • Add vegan white chocolate chips for a different flavor.
    • I prefer to use a mixture of mini and regular-size chocolate chips.

Nutrition

Serving: 1Serving | Calories: 297kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 200mg | Potassium: 47mg | Fiber: 2g | Sugar: 24g | Vitamin A: 432IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 2mg