Description
A warm and gooey slow cooker chocolate chip cookie cake with crisp edges and a soft, melty center. This easy dessert is perfect for serving straight from the slow cooker with a scoop of ice cream.
Ingredients
2½ cups gluten-free flour (King Arthur Measure for Measure)
1 teaspoon baking soda
1 teaspoon coarse sea salt (or ½ teaspoon fine salt)
1 cup (2 sticks) butter, softened
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups dark chocolate chips
Vanilla ice cream, for serving (optional)
Instructions
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a separate bowl, beat the softened butter, white sugar, and brown sugar until light and fluffy.
- Mix in the vanilla extract and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chocolate chips evenly throughout the dough.
- Line a slow cooker with parchment paper and press the dough evenly into the bottom.
- Cook on high for about 2 hours, until the edges are set and lightly browned while the center remains soft.
- Serve warm directly from the slow cooker, optionally with vanilla ice cream.
Notes
For a grain-free version, substitute with almond flour, arrowroot starch, and cashew butter as described.
Check halfway through cooking to ensure even baking.
Use a 6-quart slow cooker for best results.
Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.
Reheat individual portions in the microwave for a gooey texture.
Add nuts, peanut butter swirls, or toffee bits for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
