This Gluten-Free Vegan Cookie Cake recipe is the ultimate treat for any special occasion. It's soft, chewy, sweet, and so healthy! This vegan chocolate chip cookie cake is vegan, oil-free, gluten-free, nut-free, and refined sugar-free! Even though it's so healthy, it is still fit for a cookie lover.
I've been on a bit of a cookie kick recently after making my Vegan Maple Candied Pecan Cookies and Sunflower Seed Cookies. After seeing how well Sunbutter worked in my sunflower seed cookies, I thought why not make a giant version?
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- Gluten-Free Vegan Cookie Cake Ingredients:
- Gluten-Free Cookie Cake Substitutions:
- Vegan Cookie Cake Variations:
- What You Will Need To Make This Homemade Cookie Cake:
- How To Store This Sunbutter Cookie Cake:
- Top Tip:
- Frequently Asked Questions:
- More Vegan Cookie Recipes:
- Gluten-Free Vegan Cookie Cake
- More Sunbutter Recipes:
Gluten-Free Vegan Cookie Cake Ingredients:
This gluten-free cookie cake is perfect because it requires simple ingredients that you can pick up at your local grocery store.
- SunButter No Sugar Added Sunflower Seed Butter - This is my go-to Sunbutter. I love that it doesn't have any refined sugars added to it. This is great because it can be used for both sweet and savory recipes. Since it has such an incredibly smooth and creamy texture it works as a great oil substitute in vegan baking. Any variety of Sunbutter will work for this recipe, but this one is my suggestion.
- Pure Vanilla Extract - Is any cookie recipe complete without vanilla extract? I always recommend using Mexican vanilla because it has a much deeper flavor.
- Water - You will need water to make the flax egg.
- Coconut Sugar - I love using coconut sugar for cookies because it works just like brown sugar. It will bake slightly darker than brown sugar, but the taste and texture will be the same.
- Gluten-Free Flour - Any gluten-free flour blend will work perfectly for this vegan cookie cake recipe. I have linked my go-to blend. I think it has the most all purpose flour taste, and it's made with wholesome ingredients.
- Cornstarch - Adding cornstarch to cookies is the easiest way to make the perfect chewy cookies, so naturally it's a must-have ingredient for this cookie cake.
- Baking Soda - Another must-have ingredient is baking soda. I prefer using baking soda over baking powder for this recipe because I prefer my cookie cakes more dense, and not fluffy.
- Ground Flaxseed - Sometimes called "flax meal", this will be the base for creating the flax egg.
- Dairy-Free Chocolate Chips - Any vegan chocolate chips will work perfectly for this recipe. I personally like naturally sweetened dark chocolate chips, but whatever you can find locally will work perfectly.
- Rainbow Sprinkles - Make sure to use naturally dyed vegan rainbow sprinkles, and not artificially dyed ones.
Vegan Frosting Ingredients:
- SunButter No Sugar Added Sunflower Seed Butter - Sunbutter actually makes an amazing base for the vegan frosting. It is so creamy and has a nutty flavor that isn't overwhelming, so when it is mixed with other ingredients you are left with pure deliciousness!
- Cacao Powder - Both cacao powder and cocoa powder will work perfectly. I use cacao because it contains more antioxidants and is less processed.
- Maple Syrup - Any plant-based sweetener will work perfectly, I use maple syrup because it's the easiest to use, however, date syrup, yacon syrup, and honey will all work.
- Pure Vanilla Extract - Again I recommend using Mexican vanilla. You can also use vanilla bean powder for a stronger vanilla flavor.
See the recipe card for quantities.
How To Make This Healthy Vegan Cookie Cake:
This gluten-free vegan cookie cake is the perfect homemade dessert for any special event. It's super easy to make and it's so delicious nobody would even know it's healthy!
1. Begin by making the flax egg. Add the ground flax seed and water to a small bowl and mix. Set aside for about 10 minutes. Preheat the oven to 350.
2. Once the flax egg is ready, combine it in a large bowl with the Sunbutter and vanilla extract. Use an electric mixer to beat the ingredients together until fluffy.
3. Add the coconut sugar and mix until all the sugar is combined.
4. Sift the cornstarch, baking soda, and gluten-free flour into the mixture and mix again until a thick cookie dough has formed. Add the chocolate chips and fold in.
5. Press the cookie dough into a springform pan and place the cookie cake in the oven to bake for 20-25 minutes.
6. Once the cookie cake is golden brown on top, remove it from the oven and place it on a cooling rack. Allow the cookie cake to cool completely (about 1 hour).
7. Once you are ready to add the frosting, combine all the frosting ingredients together in a small bowl and mix together. Add the frosting to a piping bag and pipe around the edges of the cookie cake. Top it with sprinkles and enjoy!
Hint: if you want the perfect crackly top, make sure to mix the wet ingredients and coconut sugar together for at least a full minute ( I recommend 2).
Gluten-Free Cookie Cake Substitutions:
There are a variety of substitutions that can be made to this vegan cookie cake recipe if needed.
- Sweetener - If you need to substitute coconut sugar, there are plenty of sweeteners that work as a 1:1 substitute. You can use organic cane sugar (if you don't care about refined sugars) maple crystals (one of my favorites), or even a monk fruit brown sugar substitute. All of these will work great. Keep in mind that the color of the cookie cake may vary based on what sweetener you use. Coconut sugar for example gives it a much darker color.
- Flour - If you are not gluten-free, you can use all purpose flour as a 1:1 substitute, or you can use a mixture of ½ almond flour and ½ oat flour.
- Flax Egg - The flax egg in this recipe can be replaced with a vegan egg substitute, or a regular egg (keep in mind that this will make this recipe no longer vegan). Even if you are not vegan I recommended using the flax egg, because flax seeds are incredibly healthy, and you can't taste it at all.
Vegan Cookie Cake Variations:
If you find the classic chocolate chip cookie cake boring, don't worry! There are so many fun and delicious variations that can be made to this recipe.
- Double Chocolate - Use chocolate Sunbutter for a double chocolate chip cookie cake that is incredibly rich and decadent.
- White Chocolate - Use white chocolate chips for a fun alternative flavor.
- Skillet Cookie - Make this cookie cake in a cast iron skillet and top with a scoop of vanilla ice cream in the middle of the cake for the ultimate delicious vegan dessert.
See these Healthy Vegan Chocolate Chip Cookies for a delicious cookie variation.
What You Will Need To Make This Homemade Cookie Cake:
Equipment can have a big impact on how a recipe turns out. Here's what I use and recommend having on hand to make this recipe:
- Mixing Bowls - You will need a small bowl to make the flax egg in, and a large bowl to make the chocolate chip cookie dough in.
- Electric Mixer - You can either use a stand mixer, or a hand mixer for this recipe. Both will work perfectly.
- Springform Pan - You will need a round springform pan to make this vegan cookie cake. If your pan is not a nonstick pan, I recommend using parchment paper on the bottom to prevent the cookie cake from sticking.
- Cooling Rack - You will need a wire rack to cool the cookie cake on.
How To Store This Sunbutter Cookie Cake:
This cookie cake is great because it stores super well.
This vegan cookie cake can be left out on the counter in a sealed container for 2-3 days. If you want to keep this cookie cake for longer, I recommend storing it in an airtight container and storing it in the fridge. If stored properly, this cookie cake will keep for up to 2 weeks.
This gluten-free vegan cookie cake can also be frozen. Again, I recommended using an air-tight container. If stored properly, it will keep for up to 3 months.
If you're using an open Sunbutter that isn't fresh, I recommended adding a tablespoon of either vegan butter or coconut oil. This will help prevent the cookies from being dry.
Frequently Asked Questions:
You may be shocked if you cut into your cookie cake and see that the inside is bright green. I sure was when I tested this recipe using a different sugar substitute. It is completely normal and safe. The baking soda will sometimes react with the Sunbutter and turn the baked goods green. It is nothing to worry about and a great conversation starter!
Yes! This vegan cookie cake can easily be baked in a square pan or baking sheet and be served as cookie bars. I recommend lining the pan with parchment paper both ways.
More Vegan Cookie Recipes:
Looking for more delicious healthy vegan cookies? Try out some of my other recipes!
Gluten-Free Vegan Cookie Cake
- Begin by making the flax egg. Add the ground flax seed and water to a small bowl and mix. Set aside for about 10 minutes. Preheat the oven to 350.
- Once the flax egg is ready, combine it in a large bowl with the Sunbutter and vanilla extract. Use an electric mixer to beat the ingredients together until fluffy.
- Add the coconut sugar and mix until all the sugar is combined.
- Sift the cornstarch, baking soda, and gluten-free flour into the mixture and mix again until a thick cookie dough has formed. Add the chocolate chips and fold in.
- Press the cookie dough into a springform pan and place the cookie cake in the oven to bake for 20-25 minutes.
- Once the cookie cake is golden brown on top, remove it from the oven and place it on a cooling rack. Allow the cookie cake to cool completely (about 1 hour).
- Once you are ready to add the frosting, combine all the frosting ingredients together in a small bowl and mix together. Add the frosting to a piping bag and pipe around the edges of the cookie cake. Top it with sprinkles and enjoy!
More Sunbutter Recipes:
More recipes that use Sunbutter No Sugar Added Sunflower Seed Butter: