This peanut butter choc chip cookie cake is to die for! It’s vegan, gluten free, & 100% delicious!
THE RECIPE
yields: 8 slices
prep time: 10 min
cook time: 30 min
total time (including cooling): 1 hour
Ingredients
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 5 min)
1 tsp vanilla
1/4 cup melted coconut oil
1/2 cup peanut butter
1/3 cup coconut sugar
1/4 cup maple syrup
1/3 cup milk of choice
1 cup almond flour (can sub 1 cup gf oat flour/1 cup finely blended gf oats)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chocolate chips (for topping)
Instructions
1. Preheat oven to 350 F and prepare a 9 x 9 pan set aside
2. In a large bowl mix together the flax egg, vanilla, coconut oil, peanut butter, coconut sugar, maple syrup, and milk of choice
3. Add in the almond flour, salt, and baking soda. Optionally, add in a few handfuls of chocolate chips and pour into the pan.
4. Bake for 29-31 minutes and top with the chocolate chips and some flaky sea salt, let cool for 20 minutes, slice into 8 pieces, & enjoy!