¼cpalm oil shorteningvegetable shortening works too
6tbspunsweetened cocoa powder
2cconfectioners' sugarsame as powered sugar
3-4tbspdairy free milkyou want a medium consistency for this recipe, suggestion in post
gluten and dairy free sprinklessuggestion in post
¼cdairy free melted chocolate semi-sweet chocolatesuggestion in post
dairy free ice creamsuggestion in post
Chocolate Chip Cookie Instructions
Preheat oven to 350°F. Spray the pizza pan with nonstick spray and set aside.
Prepare cookie dough according to the recipe link.
After semi-sweet chocolate chips have been mixed into the cookie dough, add the dough to the pizza pan.
Using your fingers gently spread the dough evenly into all areas of the pan.
Transfer pan to the oven and bake for 10-11 minutes. The cookie will look raw in the middle, but continues to bake on the pan.
Remove cookie from the oven and allow to cool completely on a cooling rack.
Chocolate Buttercream Frosting
In a stand-up mixer or using a handheld mixer, cream together the dairy free butter and palm oil shortening.
Then add in the vanilla extract and cocoa powder.
Next gradually add in the powdered sugar. Be sure to scrape down the sides and bottom of the bowl often.
Now add in the dairy free milk and mix well. Add more milk if needed for a medium consistency.
Transfer to a piping bag, or Ziploc bag with the corner cut off, and decorate the cooled cookie cake.
The post contains a link to a Wilton You Tube tutorial video for frosting swirls as shown.
Add sprinkles, cut and serve.
Optional to serve with a scoop of ice cream or drizzle with melted semi-sweet chocolate.
This cake is best the day it is baked. Cover and store leftovers on the counter for up to 2 days.You'll yield 12 slices of cake if cut into long triangle pieces. However if you need more slices then cut the cake into squares.