(Allergy-Friendly) Top 8 Free – Double Chocolate Chip Cookie/Cake/Brownie

I’m not quite sure what to call this sweet treat so I’m naming it a cookie/cake/brownie, because it really could be disguised as any of those.  This delicious recipe is vegan – and is gluten, egg, soy, dairy, and nut free.  (For those watching gluten, be sure to chose oats that are certified gluten-free.)

I used MELT Organic in this recipe and tomorrow I’ll be sharing more about their awesome products and also having a giveaway to win some of their products!  Be sure to stop back then to enter the giveaway and check-out how I have used MELT Organic in our everyday lives these last few weeks.

 I developed this recipe with those on special diets in mind and also for those looking for their chocolate fix ~ and this recipe sure delivers.


What I love about this recipe is that it reminds me of a cross between a giant cookie, cake and brownie, and satisfies your sweet tooth majorly.  


This cookie/cake/brownie is so easy to make, so tasty, and perfect warmed up ~ drizzle your favorite chocolate syrup (we use Ah!Laska brand) on top or add a dollop of your favorite (safe) ice cream!


My daughter and I both loved this recipe and we hope you enjoy as well!


(Allergy-Friendly) Top 8 Free - Double Chocolate Chip Cookie/Cake/Brownie
A delicious chocolatey dessert that is top 8 free. Perfect for kids and adults alike. Tastes great warmed and topped with your favorite (allergy-friendly) ice cream!
Write a review
Prep Time
15 min
Prep Time
15 min
  1. 1/2 cup non-dairy butter (softened) plus more for greasing
  2. ½ cup cane sugar
  3. ½ cup coconut sugar (or brown sugar)
  4. ½ cup applesauce
  5. 1 tsp vanilla extract
  6. 1 cup gluten-free oat flour (see notes below for how to make)
  7. ½ tsp baking soda
  8. ¼ tsp baking powder
  9. ¼ tsp salt
  10. ½ cup cocoa powder
  11. 1 cup old-fashioned (gluten-free) oats
  12. 1 cup chocolate chucks (or chips)
  1. Preheat oven to 350°F.
  2. Grease pan. (I used a 9" circle cake pan.)
  3. In a large bowl, cream non-dairy butter, and sugars together. Add in applesauce and vanilla extract. Beat well.
  4. In a small mixing bowl, mix oat flour, baking soda, baking powder, salt, and cocoa powder.
  5. Add flour mixture into wet mixture. Stir until combined.
  6. Finally, add in the oats and chocolate chunks (or chips) and stir until combined.
  7. Spoon batter into greased pan.
  8. Bake for 25-30 minutes or until toothpick comes out clean in the center.
  9. Allow to cool for a couple minutes before slicing.
  10. Cut into slices & enjoy!
  1. To make oat flour simply pulse rolled oats in a food processor or blender (I use a Vitamix) until they are ground into a powder-like consistency. Stop and stir and repeat blending until all the oats have been finely ground. The process takes about one minute or less. One cup of rolled oats will yield approximately 1 cup of oat flour.
Busy Bee Kate http://busybeekate.com/
 And another photo to make your mouth water!


Sign up to get the latest buzz from Busy Bee Kate here: 



Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Related Posts

Previous Post Next Post


  1. Pingback: MELT® Organic – (Dairy-Free) Buttery Spreads that Are Great for Everyday Uses + Giveaway | | Busy Bee Kate

Leave a Reply

Your email address will not be published. Required fields are marked *