Cookie Cake

Ingredients

• 1 tablespoon ground flaxseeds

• ▢2.5 tablespoons water

• ▢1/2 cup vegan butter softened to room temperature

• ▢1 1/4 cups light brown sugar lightly packed

• ▢2 teaspoons pure vanilla extract

• ▢1 1/2 cups all purpose flour

• ▢2 teaspoons cornstarch

• ▢1 teaspoon baking soda

• ▢1/4 teaspoon salt

• ▢1 1/4 cups non-dairy chocolate chips

• ▢optional vegan chocolate frosting, vanilla frosting, ice cream or whipped topping

• ▢more chocolate chips for decorating the top

Instructions

• Preheat the oven to 350 degrees F and grease a 9-inch cake pan. Set aside.

• Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.

• In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.

• Add the vanilla and the flax egg and mix to combine.

• Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined. 

• Add in the chocolate chips, either by hand or using the mixer.

• Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes, until lightly golden brown. Let the cake cool completely if possible.

• If desired, decorate the cookie cake for a fun occasion & if interested, serve with vegan ice cream!

• Enjoy!

~by Nora Cooks