Bakery-Style Chocolate Chip Cookie Cake (Egg-Free, Dairy-Free, Nut-Free)

This bakery-style chocolate chip cookie cake is soft, chewy, nostalgic, and completely egg-free, dairy-free, and nut-free. Made with a thick chewy cookie base, fluffy frosting, and rainbow sprinkles, this homemade cookie cake is perfect for birthdays, celebrations, or anytime you want a fun bakery-style dessert without the top allergens. As a mom of a child with food allergies, recreating special desserts like this at home has become something really meaningful for our family. I want these recipes to feel exciting, beautiful, and truly delicious — not like a compromise. If you enjoy inclusive baking and cozy homemade desserts, subscribe for more recipes every week. Printable recipes and more at: www.whitemaplelane.com #eggfree #dairyfree #nutfree #cookiecake #chocolatechipcookies #allergyfriendly #bakerystylecake For the Cookie Cake 3/4 cup dairy-free butter, softened 3/4 cup brown sugar 1/3 cup granulated sugar 1/4 cup unsweetened applesauce 2 tsp vanilla extract 2 Tbsp dairy-free milk 2 1/4 cups all-purpose flour 1 Tbsp cornstarch 1 tsp baking soda 1/2 tsp salt 1 cup dairy-free chocolate chips For the Frosting 1/2 cup dairy-free butter, softened 1 1/2 cups powdered sugar 1–2 Tbsp dairy-free milk 1 tsp vanilla extract pinch of salt Decorations rainbow confetti sprinkles extra chocolate chips (optional) Instructions Preheat the oven to 350°F. Grease and line the bottom of an 8-inch springform pan with parchment paper. In a large bowl, cream together dairy-free butter, brown sugar, and granulated sugar until light and fluffy. Add applesauce, vanilla, and dairy-free milk. Mix until smooth. Add flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in chocolate chips. The dough will be thick and soft. Press dough evenly into prepared pan. Avoid compacting the dough too firmly. Top with a few extra chocolate chips. Bake for 22–28 minutes. The edges should be lightly golden while the center still looks slightly soft. Do not overbake. Allow cookie cake to cool completely in the pan. Beat dairy-free butter until smooth. Add powdered sugar, vanilla, salt, and enough dairy-free milk to create a fluffy pipeable frosting. Transfer to a piping bag fitted with a large star tip. *or whatever tip you have! Pipe frosting around the edges of the cooled cookie cake. Top with rainbow sprinkles.