Last week I posted a recipe for a gluten free chocolate chip cookie cake using Pamela’s baking mix. It was a big hit at our cookie decorating party and I’d definitely make it again, but I wanted to share yet another gluten free cookie cake recipe which I liked even better.
This one is adapted from the Perfect 10 Cookie recipe by Christina Tosi and Karlie Kloss, and it’s different than your usual cookie cake. With a base of very lightly baked almond meal, almonds, oats and chocolate chips, it’s kind of chewy and almost cookie dough-ish, with loads of flavors and textures coming from the ingredients mentioned plus agave and vanilla.It’s also one of the easiest cookie cakes you’ll ever bake since all you do is dump everything in the bowl and mix. Using a scale makes it even easier because you can set the empty bowl on a scale, set the tare to zero, and just weigh everything directly into the bowl.
So far I’ve only made this cookie cake for myself and Fuzz, so I’m interested in hearing your opinion. As for the icing, since I’m not vegan I’ve been using the same icing I used on the other cookies cakes, but if you are vegan there are a ton of other options. I think a vegan cream cheese icing would be really good on this.
- 100g almond flour
- 50g gluten-free whole oats
- Pinch of baking soda
- 3/16 of a teaspoon baking powder
- Pinch of salt
- 1/8 teaspoon xanthan gum
- 15g sliced almonds, lightly toasted
- 60g mini dark chocolate chips
- 40g canola oil or very light tasting olive oil (not extra virgin)
- 45g agave syrup
- 1/2 teaspoon vanilla extract
- Heat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine all dry ingredients and make a well in the center.
- Add the oil, syrup and vanilla to the well, then mix everything together to form a soft dough.
- Empty the mixture onto the baking sheet and shape it into an 8 inch circle.
- Bake on center rack for about 12-14 minutes or just until cookies looks less shiny and appears set.
- Let cool directly on the baking sheet. When ready to decorate, use a cake lifter to put it on your decorating surface. This cookie cake freezes well.