My cookie toast recipe combines a tasty gluten free chocolate chip cookie dough with a dairy free chocolate spread middle, served in slices as you would with a loaf cake. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Important: For this cookie toast recipe to work correctly you will need to follow the timings in the recipe which involves placing the dough in the fridge and freezer a number of times. You will also need to set the cookie toast in the fridge for at least 4 hours or ideally overnight once cooked for the filling to set (it might seem long, but it’s definitely worth it and will stop the toast from breaking when you cut it!).
Frequently asked questions
Which butter do you use for the cookie dough?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will the cookie toast last?
This cookie toast recipe will last in an airtight container in the fridge for up to 5 days.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate chips or chunks will work for this recipe, my favourite brand to use is Nomo.
Which dairy free chocolate spread do you use?
Any dairy free chocolate spread will work, my favourite is the Natures Store Hazelnut and Chocolate spread.
To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
Add the egg and egg yolk and continue to whisk. Add the vanilla extract and whisk again until everything is combined.
Add the gluten free flour, xanthan gum, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
Fold in the dairy free chocolate chips. Place the dough in the fridge for at least an hour (this will make the dough easier to handle for the next stage).
Line a standard loaf tin with baking paper. Remove the dough from the fridge and split into 3 equal sized pieces.
Press one third of the dough into the bottom of the lined loaf tin so that it fills the bottom of the tin. Press the second third of the dough around the outside of the tin, forming a pocket in the middle of the tin.
Fill the middle of the dough with chocolate spread (you may need to put the chocolate spread in the microwave for 20 seconds to make it easier to pour).
*Optional: You could also press any kind of chocolates or cookies into the chocolate middle. I've tried this recipe with both crushed up gluten free cookies and cream style biscuits and Nomo cookies and cream bunnies which both worked really well.
Place the tin in the freezer for 1 hour to firm up (the remaining cookie dough can be placed back in the fridge for now).
Remove the tin from the freezer and remove the remaining cookie dough from the fridge. Press the remaining dough on top of the chocolate centre to form a lid ensuring that it is completely covered and there are no gaps. Place back in the freezer for 30 minutes. Pre heat the oven to 180C.
After 30 minutes, remove from the freezer and bake in the oven for around 30 minutes. At this point you should have a nice golden top.
Remove from the oven and leave to cool completely in the tin. *Important step* Leave in the tin and place in the fridge for at least 4 hours, or ideally overnight. This gives the filling time to set (if you cut the cookie toast too early the filling will still be liquid.
Once completely cool carefully remove from the tin. Slice and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Leave a Reply