Cookie Toast (gluten free & dairy free)

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.

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