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 (8.5″ x 4.5″) 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