Eggless Chocolate Chip Cookie Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Today is my birthday and I’ve always preferred cookies over cake. So, I made this Eggless Chocolate Chip Cookie Cake to celebrate! This soft and chewy giant cookie is baked in a simple cake pan. Instead of frosting, I drizzle the top with dark chocolate and add flaky sea salt for a sweet and salty cookie dessert.
If you’re looking for more eggless cookies, be sure to check out some of my other favorites like Eggless Chocolate Chip Sugar Cookies, Eggless Monster Cookies, or Eggless Chocolate Strawberry Cookies.
Table of Contents
I have always preferred cookies to cake. So, this year I decided to make a giant cookie cake for my birthday! This organic cookie cake is also naturally eggless, because we’re in the midst of an egg shortage right now and eggs are definitely not needed for soft and chewy cookies!
I absolutely love making eggless cookies, even more so than cookies with eggs! As someone who can eat eggs, that’s saying a lot. Eggless cookies can actually be softer, chewier, and also last longer than cookies with eggs!
This organic cookie cake is eggless, soft, chewy and covered in dark chocolate and sea salt. This is the ultimate cookie cake for anyone who loves cookies more than cake!
Why You’ll Love This Recipe
Nostalgic: You’ll love this organic cookie cake because it’s nostalgic and tastes just like your favorite chocolate chip cookie!
Organic: I use organic ingredients in this Chocolate Chip Cookies Cake making it so much better than store bought!
Eggless: This cookie cake is naturally eggless, because you really don’t need them for this recipe! I use milk in place of eggs which still creates a soft and chewy cookie cake.
Sweet and Salty: My favorite combination is sweet and salty, so of course I add flaky sea salt on top of this Chocolate Chip Cookie Cake! This is totally optional and you can leave off if you prefer.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is softened.
- Brown Sugar: Using all light brown sugar results in a chewy and flavorful cookie cake. I use my homemade light brown sugar, but store bought also works!
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Milk: You can use organic coconut like I’m using here or cow’s milk, either works! I just love the coconut milk flavor in this.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda, because this is a cookie cake with an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt for inside the dough.
- Dark Chocolate: I use organic mini dark chocolate chips because I love mini chocolate chips in cookies. And, when melting for the topping, these are really great because they have no stabilizers, so they melt really well, and I don’t need to chop chocolate. But you can also use a chocolate bar too, just chop it up.
- Flaky Sea Salt: I top this cookie cake with flaky sea salt because I love a sweet and salty dessert! This part is totally optional, so feel free to leave off if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: I use my stand mixer for ease, but a hand mixer also works.
- Cake Pan: I use an 8-inch cake pan for this cookie cake. A 9-inch is also fine if that’s all you have, it will just be a bit shorter.
- Parchment Paper: I always use nontoxic parchment paper to ensure this comes out of the pan easily.
- Heatproof Mixing Bowl: You’ll need a heating mixing bowl to melt the chocolate for the topping.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the milk, flour, baking soda, and salt and mix to combine completely. Add in the chocolate chips and mix to combine again.
Step 3
Transfer the dough to the prepared cake pan and press it down evenly.
Step 4
Bake for 25 to 30 minutes or until the edges look golden brown and the middle is set. Allow the cake to cool completely before removing from the pan.
Step 5
To make the topping, melt the dark chocolate chips in a heatproof bowl doing 30 second intervals in the microwave, stirring between each one.
Step 6
Drizzle the melted chocolate over the top of the cookie cake and sprinkle it with flaky sea salt.
Baker’s Tips
- Make sure your butter is soft.
- You can use cow’s milk or coconut milk, either work!
- I use mini dark chocolate chips as they’re my favorite, but regular size also works.
- You can also use milk or white chocolate in place of dark if you prefer.
- If you want to add nuts, you can add 113 grams of your favorite nuts such as walnuts, almonds, or pecans.
- You can skip the chocolate on top if you prefer, this part is optional.
How to Store
Store leftovers in an airtight container to ensure this cookie cake stays soft and chewy.
FAQ’s
Yes! You can bake this cookie cake ahead if time and wrap in plastic wrap and freeze. Remove from the freezer the day before you plan to serve. Then you can melt the chocolate and drizzle on top the day of serving.
Yes, if you’d like to add frosting you can! Try my Vanilla Bean Buttercream Frosting, Peanut Butter Caramel Chocolate Ganache Frosting, or plain Chocolate Ganache Frosting — all of which would be delicious!
Yea, feel free to add sprinkles inside the cookie cake. If you’re doing this add 85 grams in with the chocolate chips. You can also add sprinkles on top of the chocolate drizzle.
Yes, just replace the butter with vegan butter (like Miyoko's) or vegetable shortening.
Craving More?
Eggless Chocolate Chip Cookie Cake
Equipment
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk (or cow's milk)
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 298 grams mini dark chocolate chips
Topping
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, flour, baking soda, and salt and mix to combine completely. Add in the chocolate chips and mix to combine again.
- Transfer the dough to the prepared cake pan and press it down evenly.
- Bake for 25 to 30 minutes or until the edges look golden brown and the middle is set. Allow the cake to cool completely before removing from the pan.
- To make the topping, melt the dark chocolate chips in a heatproof bowl doing 30 second intervals in the microwave, stirring between each one.
- Drizzle the melted chocolate over the top of the cookie cake and sprinkle it with flaky sea salt.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
Join Our Organic Community
These look great for my allergic to eggs and gluten grandson. Would gluten free flour work in this recipe. It is difficult to find egg and gluten free recipes.
hi Karen! Yes, you can make this gluten free, there’s a substitution in the Notes of the recipe card. I link the preferred flour to use. You can also find more gluten free and eggless recipes by searching in the Diet dropdown at the top of the website 🙂