The Best Ever Cookie Toast (Gluten Free, Vegan)

Prep: 40 minutesCook: 28 minutesTotal: 68 minutes
Yield: 1 loaf Category: Baking
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This indulgent vegan and gluten free cookie toast is a twist on the cookie pies that are gaining in popularity! This is a really versatile mish mash of my Chocolate Chunk Cookie recipe and my Gooey Chocolate Brownie recipe.

This can be a little bit fiddly to make but, once you have your head around the structure, making this bake is an absolute breeze I promise! I use a 21 x 11 cm (8.5β€³ x 4.5β€³) loaf tin to make this, however if preferred you could just create a cookie pie version. Just follow the instructions below but build the cookie dough base and ‘walls’ around the shape of whatever you are using to bake the dessert in.

I keep referring to the sides of the structure as ‘walls’ as I find it helpful when thinking about how to build it. First you lay the flooring, then you build the walls, add the layers to the centre and then top everything with a cookie dough roof. Hopefully this will make sense to you and you will have no problem assembling it, however, if you are struggling to visualise it this video I posted to my social media feeds of me building one might help!

This is quite a versatile recipe as you could use any type of spread you wanted in the centre and even add in bars of chocolate or biscuits, etc. Next time I make this I am going to deviate from the Chocolate Chunk Cookie recipe I usually use and try it with a Double Chocolate Cookie dough instead. If you want to try this, just double up on this recipe and omit the marshmallows! As you can see in the photographs I like to add white chocolate chunks to my brownie batter and would highly recommend doing so.

I have noted the bake time to be 28 minutes, however, check on yours after 25 as ovens do vary. The top will not be firm once you remove it from the oven, however, it will firm up as it cools down. As tempting as it is to continue baking, it should be gooey in the centre so do not leave it in for any longer than thirty minutes. Try not to touch the loaf until it is completely cool otherwise you risk it collapsing, I find it helpful to make this the day before I need it and keep it in the fridge overnight to help it set.

Once you are ready to cut it, slice it like you would a loaf of bread! This vegan and gluten free cookie toast will last for up to one week in an airtight container and is especially good warmed up in the microwave for thirty seconds and topped with ice cream. It also freezes really well!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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For the cookie outer layers

  • 300g 1 + 3/4 cups + 2 tbsp plain gluten free flour
  • 200g 1 cup dairy free chocolate chunks
  • 130g 1/2 cup + 2 tbsp dairy free butter (hard block)
  • 120g 1/2 cup + 2 tsp light brown sugar
  • 100g 1/2 cup caster sugar
  • 6 tbsp cold water
  • 2 tbsp ground flax seed
  • 1 tsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • pinch sea salt

For the brownie layer

  • 150g 3/4 cup coconut sugar
  • 50g 1/4 cup dairy free dark chocolate
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 3/4 tsp baking powder
  • pinch sea salt

Other layers

  • 4 tbsp dairy free chocolate spread of your choice

Method

  1. To make the cookies combine the flax seed in a cup with the water and set to the side for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the vanilla extract and flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the dry ingredients and combine until a sticky dough forms
  6. Stir the chocolate chips or chunks though the mixture so they are evenly distributed
  7. Place the dough in the fridge to chill for a minimum of thirty minutes. In the meantime, make the brownie batter
  8. To make the brownie batter, melt the chocolate in a bowl over a pan of boiling water
  9. Melt the butter in a saucepan over a low heat
  10. Place the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
  11. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  12. Sieve the flour and cocoa powder into the bowl and add the baking powder and salt. Stir until a dough begins to form
  13. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  14. It is now time to assemble your cookie toast. Line your tin of choice with a sheet of parchment paper
  15. Take a chunk of the cookie dough and press it into the bottom of the pan, spreading the dough around using your fingers until it forms a layer roughly 1/2 inch thick. Repeat this until the bottom of the pan is covered
  16. Then, repeat this method up the sides of the tin to create the 'walls' of the toast until all four sides of the tin are covered in a layer of cookie dough approximately 1/2 inch thick. Ensure you press the dough firmly down into the other pieces to form a seamless structure so this doesn't crumble when baked. Remember you should have some of the dough leftover to form the 'lid' of the cookie toast and the cookie dough sides need to be higher than the fillings will be
  17. Now it is time to add the inner layers. Scrape the brownie batter out into the middle of the tin and, using the back of a wooden spoon spread the batter so it is evenly distributed across the top of the cookie dough, touching all four of the cookie walls
  18. Next, repeat this step using the chocolate spread of your choice
  19. Hopefully the cookie dough sides will sit higher than the fillings. Fold the top of the cookie dough sides inwards over the centre so that you start to form the lid of the cookie toast. Add the remaining cookie dough across the top of the stucture, pressing the dough together firmly so that no cracks show
  20. At this point, there will be no dough or batter remaining and you should have what resembles a solid loaf made out of cookie dough. Place this in a preheated oven and bake for 28 minutes at 180 degrees Celsius

2 Comments

  1. Shilo

    I really want to make this. What is caster sugar and bicarbonate of soda?

    Reply
    • Natasha Gelder

      Hey! Caster sugar is just white sugar with a finer consistency so ordinary white sugar will work fine! You might know bicarbonate of soda as baking soda depending on where you’re from, hope that helps!

      Reply

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