Happy Super Bowl Sunday, y’all! My team isn’t in the big game this year so my focus this Sunday is on the food. Last night I desperately wanted to recreate a football shaped cookie cake I made a few years back. So, at my house we started celebrating the Super Bowl 24 hours early for the sake of recipe development and made this gluten free vegan peanut butter chocolate chip cookie cake. I got the idea for this cookie cake from a Food Network recipe. If you’re gluten free or vegan this recipe is for you to take to the party! That is one of my biggest tips for my clients newly diagnosed with a food allergy or sensitivity – bring a dish or two to the party that you know you can eat, and be ready to share it, especially if it is this gluten free vegan peanut butter chocolate chip cookie cake!
Gluten Free Vegan Peanut Butter Chocolate Chip Cookie Cake
Ingredients
For the Cookie Cake:
- 1 flax egg or egg replacer
- 1/2 cup gluten free oats
- 1 1/4 cup Bob's Red Mill 1:1 Gluten Free Flour I used Bob's Red Mill
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter, softened I used Earth Balance
- 1 cup granulated sugar
- 1 cup peanut butter, smooth
- 2 tsp vanilla extract
- 1/2 cup enjoy life mini chocolate chips I used Enjoy Life
- 1 tbsp granulated sugar (for topping)
For the Frosting:
- 2 cups powdered sugar
- 1/2 cup vegan butter
- 1 tbsp almond milk
- 1/2 tsp vanilla
Instructions
For the Cookie Cake:
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Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Lightly spray the parchment paper with nonstick spray.
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Combine 1 tbsp finely ground flax meal with 3 tbsp water and let sit for 5 minutes before adding to the dough OR follow the instructions to make 1 egg using your egg replacer of choice.
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Place the oats in a food processor or blender (I used a vitamix) and pulse until finely ground.
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In a medium size bowl combine the ground oats, flour, salt, and baking soda and whisk to combine.
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In a large bowl or stand mixer beat the softened butter and sugar until light and fluffy. Add the egg, vanilla, and peanut butter until combined.
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Add the dry ingredients to the wet in 2-3 segments and mix on low speed until thoroughly incorporated. Add the chocolate chips (optional) and mix until just combined.
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Form the dough into a ball and place in the center of your baking sheet and form into a football shape that is about 1/2 inch thick. If you'd rather make a different shape I recommend forming the cake into a rectangle on your baking sheet, or using a circular pizza pan and making a circular cookie cake.
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Sprinkle about 1 tbsp of granulated sugar on the cake and place in oven for about 20 minutes until the edges are slightly darker in color and the cookie seems set. Be careful not to overcook, the cookie cake will be crunchy once cooled if overcooked. Remove from oven and let cool completely for about 15-20 minutes.
For the Frosting:
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Beat the butter, powdered sugar, almond milk, and vanilla on low until light and fluffy. You may need to add a bit more milk or powdered sugar if your frosting is too thick/thin.
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Place frosting in a piping bag or a ziplock bag and cut the corner off. Pipe frosting onto cake to make it a football, or decorate it however you'd like! Place cake in the fridge to harden the frosting. Enjoy!
Looking for another crowd favorite? Check out my Peanut Butter Snickerdoodle Cookies or these Chocolate Chip Espresso Cookies (both gluten free and vegan!).
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats! Happy Baking!
