DIY: Vegan Chocolate Chip Cookie Cake

If your local mall is anything like mine, it probably features one of those permanent chocolate chip cookie stalls that makes these delectable cookies in all shapes and sizes, and will write anything on them in frosting. I have lovely memories of these cookies – they usually meant Valentines’ Day, or Prom, or Tuesday, or something else equally exciting and celebrate-able. However, since becoming lactose intolerant, store-bought cookies have far fewer exciting connotations, since all the butter and frosting has roughly the same amount of lactose as a brick of cheese; now, they just smell like immediate bloat and pain.

I have foraged on in my search of delightful baked goods, however, and have come up with the next best thing to the mall-made cookie cake: a homemade, vegan cookie cake! It’s absolutely amazing, and incredibly easy to make. I pulled the recipe from the Daily Garnish, and adapted it for size and bake time.


  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp  salt
  • 1 cup Earth Balance
  • 1 cup  sugar
  • 1 cup brown sugar, packed
  • 2 medium ripe bananas (if not ripe enough, pop it into the microwave, skin-on; when it starts to form brown patches, it’s done!)
  • 2 tsp vanilla
  • 4 tbsp non-dairy milk
  • 2 cups chocolate chips

This recipe is doubled; although I’m glad I doubled it, there was a significant amount of leftover dough. I also adapted it (mainly, because I like a generous amount of chocolate chips and didn’t have any whole wheat flour on hand), and it’s always turned out deliciously. While I find that most vegan treats have a distinctly earthy taste, these cookies retain their gooey-ness; you would hardly know that they don’t have any butter or eggs in them.

Rather than baking it immediately, I let the batter sit overnight. This was mostly for convenience and laziness – I had to scoot off to work and decided it would be better if I focused on it the next day. Rather than baking at 375 for 10-15 minutes, I spread the cookie on a pizza pan and cooked it at 300 for about 32 minutes. The result was a flawless – since the dough was so chilled, it did not spread or flatten, and baked to a nice thickness.


We waited until it was cool and frosted it with a vegan frosting (2 cups confectioners sugar, 1 cup Nature’s Balance, a splash of soymilk and vanilla), creating a perfectly doughy cookie cake! Bonus of this recipe: since there are no eggs, it can be as soft and doughy as you’d like!

Enjoy with a scoop of Trader Joe’s Soy Cream, or a glass of Vanilla Soy Milk!


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