Are you looking for something to make that is easy, delicious, and festive for July 4th? Make this recipe! It’s a delightful low fodmap chocolate chip cookie cake decorated in a festive flag pattern. Great for July 4th or Memorial Day or any time you want a festive US flag cake!
I made this for an impromptu Memorial Day dinner celebration with friends. We decided last minute to have some friends over and what is a dinner get-together without dessert? I immediately thought why not cookie cake that looks like an American flag? My kids had me add the 50 white sprinkles to make the “stars” on the flag. A picture of my youngest little helper and the finished product minus the sprinkle stars!
What do I need?
Nothing special, probably everything you already have on hand. First, you will need a cookie pan or jelly roll pan as some call it. You will also need some food coloring to make the colors for your flag. I used natural food coloring which does not make red, so hence the pinkish tint to my flag! This is the food dye I use that contains no corn syrup or other hidden fodmaps. I get it from Amazon or Target.
Ingredients for low fodmap cookie cake
- 1 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour)
- 1 cup enjoy life chocolate chips
- 3/4 tsp Baking soda
- 1 stick Unsalted butter, room temp
- 1 tsp Vanilla extract
- 2 Eggs
- 2/3 cup Brown sugar
- 1/3 cup dextrose (sugar)
Steps to Make low fodmap Cookie Cake
- Preheat oven to 350 degrees F.
- In a stand mixer bowl, combine 1 stick of butter at room temperature, 2/3 cup brown sugar, and 1/3 cup dextrose (sugar). Stir to combine until creamy about 2 minutes.
- Once butter and sugar are creamed, add eggs, stirring to combine thoroughly. Add vanilla extract and stir to combine.
- Add 1 2/3 cup GF flour, and 3/4 tsp baking soda and stir on low until thoroughly combined.
- Fold in 1 cup of chocolate chips by hand or use the mixer on low speed.
- Place dough onto a baking pan sprayed with cooking spray. Pat dough down until dough reaches all sides of the baking pan.
- Bake in 350 degrees oven for 25-30 minutes or until lightly browned and cooked through.
Cool the cookie completely and then frost. I used my usual buttercream frosting to frost and divided the batter to make the blue, red, and white frosting. My kids decided we needed additional white sprinkles to make the fifty stars, but feel free to omit this step if you desire.
Ingredients for Buttercream frosting
- 2 sticks of unsalted butter room temp
- 2 cups powdered sugar
- 1 TBS vanilla extract
- 1-2 TBS Fairlife or lactose-free milk for desired consistency
Steps for frosting
- In a bowl of stand mixer place 2 sticks of room temp butter and cream for 3 minutes, scraping sides as needed. The butter should be creamy in consistency.
- Once butter is creamed add 2 cups of powdered sugar and combine flour and sugar on low speed of mixer. Add 1 Tbs of vanilla extract and 1-2 TBS of milk to reach desired consistency. Increase speed to medium and stir for additional 3-4 minutes.
- Separate frosting into three bowls – make red, blue, and white frosting to decorate.
- Pipe frosting onto the cooled cake, using an aluminum foil strip to ensure straight lines for red frosting. Pipe red lines onto the cake using a star tip (or tip of your choosing). Leave a small square area at the top left corner of the cake for blue stars. Pipe the blue area of the cake and add white sprinkles if desired for stars. Finally, pipe white lines onto the cake to finish the American flag design. Enjoy cake!
Best Low Fomdap Cookie Cake
Ingredients
- 1 2/3 cup GF flour Bob Red mill 1 to 1 GF flour
- 3/4 tsp baking soda
- 1 cup Enjoy Life Chocolate Chips
- 1/3 cup dextrose (sugar)
- 2/3 cup light brown sugar
- 1 stick unsalted butter, room temperature
- 1 tsp vanilla extract
Buttecream frosting
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 1 TBS vanilla extract
- 1-2 TBS milk (Fairlife lactose free milk)
Instructions
- Prheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
- In bowl of stand mixer add 1 stick of butter, 1/3 cup dextrose and 2/3 cup brown sugar. Stir or cream until combined about 2 minutes.
- Add eggs one at a time and combine fully. Add 1 tsp vanilla extract and combine.
- Add 1 2/3 cup GF flour and 3/4 tsp baking soda and stir on low until combined. Finally add 1 cup chocolate chips and stir to combine.
- Place chocolate chip cookie batter on prepared baking pan and spread to edges with hands. Bake at 350 degrees for 25-30 minutes or until light golden and cooked through.
- Cool completely. While cooling prepare frosting
Butter Cream frosting
- In bowl of stand mixer cream 2 sticks of butter for 3 minutes, scraping sides of bowl as needed.
- Add 2 cups of powdered sugar on low speed and stir. While on low speed add 1 TBS vanilla extract and 1-2 TBS of milk to desired consistency. Increase speed to medium and stir for 3-4 minutes.
- Divide batter between three bowls to create red, blue and white frosting and pipe onto cooled cookie cake.
