Eggless Chocolate Chip Cookie Cake
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 desserts, be sure to check out some of my other favorites like Eggless Chocolate Chip Sugar Cookies, Pumpkin Spice Chocolate Zucchini Cake without Eggs, Eggless Monster Cookies, or Eggless Chocolate Strawberry Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Chip Cookie Cake
- Ready In: 45 minutes
- Makes: 8 servings
- Main Ingredients: salted butter, light brown sugar, all purpose flour, chocolate chips
- Flavor Profile: classic chocolate chip with salty chocolate topping
- Dietary Info: eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: A giant version of a nostalgic cookie
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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 Eggless 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. For more eggless baking ideas, check out Easy Egg Replacers for Baking.
- 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.
- Flexible: If you need a gluten free cookie cake or a vegan cookie cake, then you can easily make this to fit your needs. I have easy substitutions in the notes of the recipe card!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is softened. If you want to make this vegan, just use your favorite vegan butter, I recommend Miyoko's.
- 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!
- 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.
- 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 (from Nuts.com) 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Eggless Chocolate Chip Cookie Cake
- Weigh ingredients for the best results.
- 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.
- If you want to top this with frosting like a more traditional cookie cake, try Caramel Buttercream Frosting, Honey Buttercream Frosting, or Vanilla Bean Buttercream Frosting which would all be delicious with this!
How to Make an Eggless Chocolate Chip Cookie Cake
- 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.
- Next, add the flour, baking soda, and salt.
- 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.
Make Ahead & Storage
If you want to make this ahead of time you can. You can bake this the day before. I advise leaving it in the cake pan, then wrapping the cake pan with plastic wrap so it's tightly covered. This will ensure the cookie cake doesn't dry out. Then you can add the melted chocolate on top right before serving.
Store leftovers in an airtight container to ensure this cookie cake stays soft and chewy. This can be under a cake dome or even in a tupperware.
Recipe 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.
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.
Yes, just follow the simple gluten free adjustment in the notes of the recipe. I noted the gluten free flour used to test this as well.
Serving Ideas
- Serve this with ice cream like Raspberry Chocolate Chip Ice Cream Without Eggs, Salted Caramel No Churn Ice Cream, or Organic Rocky Road Ice Cream.
- You can also add Homemade Organic Whipped Cream on top!
- Add a drizzle of Homemade True Caramel or Brown Butter Butterscotch Sauce!
- Enjoy with a cozy drink like Creamy Dark Hot Chocolate With Homemade Whipped Cream, Boozy Pumpkin Spice Hot Chocolate, or Chai Tea Hot Chocolate.
More Eggless Baking Recipes
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Eggless Chocolate Chip Cookie Cake
Equipment
- Digital Food Scale
- Stand Mixer
- Heatproof Mixing Bowl
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
- 85 grams mini dark chocolate chips
- Flaky sea salt
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
- Weigh ingredients for the best results.
- 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.
- If you want to top this with frosting like a more traditional cookie cake, try Caramel Buttercream Frosting, Honey Buttercream Frosting, or Vanilla Bean Buttercream Frosting which would all be delicious with this!
Nutrition
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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 🙂
I’m obsessed with this because it’s a giant soft and chewy cookie!