6 ingredients and 30 minutes is all you need for these amazing Vegan and Gluten-free Mini Peanut Butter Chocolate Chip Cookie Cakes. They just so happen to be gluten-free and oil-free too. Seriously, no need to buy the over processed cookie cake slices in the mall anymore. I finally perfected the texture, and boy am I glad this creation happened in my kitchen. This is so flippin easy, it's ridiculous. Yet, your friends and family are going to think you spent much more time making it than you did. Score! You could even add icing (like the malls do) if you wanted to, for a special birthday or occasion. I'm thinking of doing that for my daughter's birthday this year.
These cookie cakes have a wonderful chewy, dense cookie texture, but soft and moist on the inside. The chewiness factor comes from 2 ingredients: oat flour and molasses. Molasses really helps to bind the ingredients and give wonderful texture and depth of flavor. I chose peanut butter because I love the combo with chocolate chips, but if you are allergic to nuts, then sub them with sunbutter instead. Easy peasy.
Do these look delicious and incredible or what?!! Now, let's do some step by step photos to entice you, shall we?
Make the delicious batter and try notto eat it before you bake it, ok?
Place the parchment paper over the dough and flatten out into little mini cookie cake shapes into about 1/4 inch thick.
Score them into 8 wedges, so this will make for easier slicing afterwards and the cookie slices hold perfectly this way after they have baked and cooled. Also, for portion control 🙂
Now, put them in the oven, don't eat them yet!
Ok, now it's time to eat them.
I really hope you all love these Vegan and Gluten-free Mini Peanut Butter Chocolate Chip Cookie Cakes! Be sure to leave me feedback below after making them and star rate the recipe please!
As usual, thanks to all the Instagram photo tagging of my recipes and leaving feedback on my blog here! I love reading the feedback and seeing your creations of my recipes. If you are on Instagram, you can hashtag me at #thevegan8 and tag me @thevegan8 with your success photos.
These mini cookie cakes are easy and delicious. By only using 6 ingredients, there is just 1 bowl needed and comes together in just minutes. This dessert is made with whole foods and is so delicious, it will become a staple dessert. It is pretty to look at, delicious on the tastebuds and will impress friends thinking you spent so much more time on it than you did!
15 minPrep Time
9 minCook Time
24 minTotal Time
1 1/4 cups oat flour (150 g)
1/2 cup pure maple syrup (120 mL) (I used Grade B for more flavor, agave will work too)
1/2 cup creamy peanut butter w/no added oils or sugars (mine only has salt added) (you can sub w/almond butter or sunbutter)
2 tablespoons unsulphured molasses, not blackstrap
2 teaspoons vanilla extract
1/4 heaping cup + 2 tablespoons mini chocolate chips (I use Enjoy Life brand, 75 g)
Optional: If your peanut butter does not have salt or you are subbing with another nut butter, then add 1/4 teaspoon fine sea salt
I make my own oat flour by simply grinding gluten-free quick cooking oats in my food processor for a couple of minutes until it is a fine powder. I grind several batches so I always have oat flour on hand for recipes. Quick oats grind finer, so I prefer them over old fashioned oats.
Please keep in mind that I cannot vouch for results when using subs in my recipes. I publish what I find to be the best result and will share any subs that will work by noting it in the ingredient list. But it's important to note that subbing ingredients, especially flours/nut butters, can completely alter the result. If you have any questions on subs, please ask before making the recipe, to save any issues.
Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
In a large bowl, add the syrup, peanut butter, molasses and vanilla and stir well. Stir in the chocolate chips.
Last, add the oat flour (mixed with salt first if adding) and stir well until the dough comes together and is very sticky. Separate the dough in half and drop onto the lined sheet pan. Place another sheet of parchment paper on top of each slab of dough and press down flat and outward, making a circle about 7 inches and a 1/4 inch thick. 1/4 inch is important, as this is how they stay fudgy and moist. Do this to each mini cake. (see photos)
Take a pizza rotary cutter and slice each pizza into 8 slices, but leaving them in place. This helps to make the slices hold well and for easy slicing/removal after they bake.
Bake for 9 minutes, until the cookie cakes have slightly puffed up and are just beginning to look golden and firm around the edges. They will look a little undercooked upon removal. They will still cook some as they are cooling and will remain moist this way. Overbaking can make them dry, so watch closely. Leave them untouched to cool for 15 minutes on the pan, then slice over them again to finalize the slices. Then transfer carefully to a cooling rack to cool completely.
*Nutrition per slice based on 16 slices: 146.8 calories, 6.6 g fat, 3.6 g protein, 18.8 carbs, 11.5 g sugar
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!