Slow Cooker Chocolate Chip Cookie Cake
This gluten free cookie cake is baked up in the slow cooker and served warm for a delicious dessert!
Servings: 10 servings
Ingredients
Gluten-Free, Nut-Free Cookie Cake:
- 2 1/2 cups flour - use King Arthur Measure for Measure for gluten free
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt or 1/2 teaspoon fine salt
- 1 cup butter 2 sticks, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar*
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- Vanilla ice cream for serving, if desired
Grain-Free Cookie Cake:
- 1 1/2 cups blanched almond flour
- 1/2 cup arrowroot starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 6 tablespoons butter softened
- 1 cup coconut sugar
- 1 cup cashew butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup dark chocolate chips
Instructions
For the Gluten-Free, Nut-Free Cookie Cake:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
- Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
- Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough, then stir in the chocolate chips.
- Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
- Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.
For a Grain-Free Chocolate Chip Cookie Cake:
- In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
- In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.
- Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips.
- Line your slow cooker with parchment paper, then press the dough into the slow cooker in an even layer. Cook on high for two hours, until the edges and top of the cookie are browned and the center is still slightly soft.
- Serve immediately with vanilla ice cream, or turn the slow cooker to warm to eat later.
Notes
- If you'd prefer to bake the cookie cake: press the dough into a 9x13 inch pan and bake at 325 F for 45-50 minutes, until the edges and top of the cookie are browned and a toothpick comes out clean.
- You can substitute 1 1/2 cups coconut sugar for the white and brown sugar, if desired.
- If you notice that the edges of the cookie or the parchment paper are starting to burn or brown quickly - turn your slow cooker to low.
- We’ve gotten notes that some people’s cookie cakes aren’t cooking evenly, or that they are having trouble with the parchment paper browning. We recommend checking in on the cookie after 1 hour, and if you notice it is browning significantly on the edges or that the parchment paper is starting to brown, turn it to low. Also, this was made in a 6-quart slow cooker. If your slow cooker is larger, your cookie will be thinner and cook more quickly, in this case, we recommend cooking on the low setting for 2 – 3 hours. Finally, this cookie will not work using the slow cooking setting of the Instant Pot, because it only heats from the bottom.
Nutrition
Calories: 1147kcal | Carbohydrates: 121g | Protein: 19g | Fat: 68g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 864mg | Potassium: 629mg | Fiber: 6g | Sugar: 64g | Vitamin A: 879IU | Vitamin C: 0.3mg | Calcium: 288mg | Iron: 5mg