These Vegan Peanut Butter Chocolate Chip Cookie Cakes are easy and delicious. By only using 6 ingredients and just 1 bowl!
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VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE
6 ingredients and 30 minutes is all you need for these amazing Vegan 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?
HOW TO MAKE A VEGAN COOKIE CAKE
First, you will gather the dry and wet ingredients and mix into a large bowl until a thick, wet batter forms.
Make the delicious batter and try not to 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.
MORE VEGAN COOKIE RECIPES TO TRY:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Peanut Butter Chocolate Chip Pancakes
- Vegan Thin Mints
- Vegan Snickerdoodles
- Cashew Butter Cookies
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Cookie Cake
- Best Vegan Oatmeal Chocolate Chip Cookies
Vegan Peanut Butter Chocolate Chip Cookie Cake
- 1 1/4 cups (150g) oat flour
- 1/2 cup (160g) pure maple syrup
- 1/2 cup (128g) creamy peanut butter w/no added oils or sugars
- 2 tablespoons (40g) unsulphured molasses, NOT blackstrap
- 2 teaspoons (10g) vanilla extract
- 1/4 heaping cup + 2 tablespoons (75g) dairy-free semi-sweet mini chocolate chips
- 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
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- Preheat an oven to 350°F (177°C) 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.