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!