Name: Chewy Gluten-Free Cookie Cake (Vegan Friendly)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 Flax Eggs (or 2 regular eggs); ½ Cup Coconut Sugar; 2 Cups Cashew Flour (can sub almond flour); ½ Cup Oat Flour (I make my own using these oats); ¼ tsp Pink Himalayan Salt; 2 Tbs Melted Refined Coconut Oil (or softened grass fed butter-salted or unsalted both work); 2 Tbs Plant Based Milk (or milk of choice); ⅓ Cup Dairy-Free Chocolate Chips; 2 tsp Baking Powder; ½ tsp Maca powder, 2 Scoops of Collagen (this makes it extra chewy!)

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This Chewy Gluten-Free Cookie Cake will leave you speechless. No one will ever know it’s made from all vegan, refined sugar-free, and wholesome ingredients!

Vegan Giant Cookie

Call it what you will… cookie cake, cookie skillet, giant cookie… they all work! All that matters is that it’s one big cookie and you can eat it without feeling guilty because it’s made from all clean ingredients. There’s no refined sugar or flour in this healthy cookie cake recipe. But, trust me when I say, you would never be able to tell because it tastes THAT GOOD!

Vegan Gluten-Free Cookie Cake Ingredients:

You only need 9 ingredients (most of which are pantry staples) to make this gluten-free cookie cake!

Flax Eggs or Regular Eggs
Coconut Sugar (it’s amazingly cheap. I love this brand!)
Cashew Flour or Almond Flour
Oat Flour (I make my own oat flour)
Pink Himalayan Salt
Melted Refined Coconut Oil or Softened Grass Fed Butter (salted or unsalted both work)
Plant Based Milk or Milk of Choice (I use unsweetened almond milk)
Dairy-Free Chocolate Chips (I love this brand)
Baking Powder

Optional ingredients: I loooooove adding maca powder and collagen to this healthy cake. The maca powder has tremendous health benefits and gives the cake a sweet nutty flavor. I talk all things maca powder in my superfood powders IGTV. Collagen gives this gluten-free cookie cake the MOST AMAZING chewy consistency. You gotta try it to believe it, friends!

Eggless Chocolate Chip Cookie Cake

Vegan recipes tend to be quite fun to make! I was on a chia egg kick for a while (check out my Vegan Raspberry Brownies or Vegan Sugar Cookies), but now I’m back on the flax egg train. Ever since I made my Vegan Melt In Your Mouth Banana Bread, I’ve been hooked on using flax eggs in my baking. This eggless cookie cake recipe calls for just that. Two flax eggs. See the details below on how to make a flax egg.

How to Make a Flax Egg

Flax eggs are very simple to make. I used them in my Vegan Banana Bread too! They work just like eggs and are high in fiber, rich in potassium, and low in calories!

Easy steps to making a flax egg:

Grind up 1 Tbs flax seeds in a coffee grinder (or use pre-ground flax seeds)
In a small bowl, combine ground flax with 2 Tbs water.
In 5 minutes or less it will thicken and become like an egg!

Make a Flax Egg — Amazing served warm for the ultimate gooey texture!

More Healthy Cookie Recipes

Secretly Healthy Oreos

Cherry Chocolate Chip Cookies

Chocolate Chip Cookie Brownie Skillet

Sugar Cookie Dessert Hummus

Vegan Sugar Cookies

I cannot wait for you to give this Chewy Gluten-Free Cookie Cake a try! Please snap a picture and share it with me!

Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Cookie Cake Makin’!

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Yield: 12

Chewy Gluten-Free Cookie Cake (Vegan Friendly)

This Chewy Gluten-Free Cookie Cake will leave you speechless. No one will ever know it’s made from all vegan, refined sugar-free, and wholesome ingredients!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

2 Flax Eggs (or 2 regular eggs)
½ Cup Coconut Sugar
2 Cups Cashew Flour (can sub almond flour)
½ Cup Oat Flour (I make my own using these oats)
¼ tsp Pink Himalayan Salt
2 Tbs Melted Refined Coconut Oil (or softened grass fed butter-salted or unsalted both work)
2 Tbs Plant Based Milk (or milk of choice)
⅓ Cup Dairy-Free Chocolate Chips
2 tsp Baking Powder

Optional:

½ tsp Maca powder, 2 Scoops of Collagen (this makes it extra chewy!)

Instructions

1. Preheat oven to 350 F. Grease 9 inch springform pan, skillet, or cake pan with coconut oil.

2. In a medium-size bowl, add all ingredients (and optional ingredients) except baking powder and chocolate chips. Mix until combined.

3. Next, fold in chocolate chips and baking powder.

4. Pour cookie dough into springform pan and smooth into an even layer (opt. top with additional chocolate chips).

5. Bake at 350 F. for 25-30 minutes until lightly golden and a toothpick comes out clean.

6. Store in an airtight container or cover in cling wrap. It will last up to 4 days at room temperature, two weeks in the refrigerator, and 3 months in the freezer.

Notes

Don’t have a spring form pan? No problem. You can bake this cookie cake in just about any baking dish. Just keep an eye on it as it bakes. Baking time will vary depending on what shape and size pan you use and how thick your cookie cake is.
Collagen: Last time I’m saying it, collagen really makes this cookie cake chewy! I highly recommend trying it. I love this brand.

Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your chewy gluten-free cookie cake!

I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me and encourages me to keep making recipes for you!