These Vegan Peanut Butter Chocolate Chip Cookie Cakes are easy and delicious. By only using 6 ingredients and just 1 bowl!
*This post contains affiliate links. See my full disclosure policy here.
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
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Peanut Butter Chocolate Chip Cookie Cake
Ingredients
- 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
NOTE
- 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.
Instructions
- 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.
Notes
I just have a question, I make almond flour with the almonds left from making my own almond milk, what can I use in ?
Hi Dottie! I use leftover almond pulp to make these bars, just make sure to use the right weight amount for accurate results! 🙂 I also have several recipes on my blog that I use almond flour for…just type almond flour in the search bar and you should see plenty pop up. Here are the almond pulp chocolate chip bars: https://thevegan8.com/2014/02/18/almond-pulp-makes-the-best-chocolate-chip-bars/
Brandi thank you very much for another fantastic recipe.
I made these cookies and they were superb so delicious!
It was very easy to make and believe me they went very quickly as well!
So….I’m making another batch as I finish typing this message ?
Thanks again!
Haha! I’m so glad you loved these so much Esther, these are one of my favorites too. Thank you so much for the feedback!
Is there anything I can sub the maple syrup with? x
I was also unable to find vegan chocolate chips so do you think I can sub that with cacao nibs? Or would you not recommend it?
Cacao nibs are very bitter and would not taste good, nor do they melt well. The brand Enjoy Life is sold pretty much everywhere, did you look for that brand? Also, if you have a Kroger, they have a Simple Truth brand that is vegan. There is also another brand called Sunspire that is vegan. You basically just want to look for a brand that doesn’t have any milk added in the ingredient list. I see these brands everywhere. Also, check Whole Foods, they should have them there as well.
Thank you so much!! I just found a website that ships the Enjoy Life chocolate chips to Australia so i’m really looking forward to trying this recipe! Thank you for all your suggestions x
Wonderful! I can’t wait to hear what you think!
Yes, agave would be the best sub.
Made these with regular all purpose flour (cuz we don’t need to be gluten free) and they turned out well!
Awesome to hear!
Hi! I’m planning on making these for my birthday tomorrow but I would just like to check if they have to be eaten fresh or if there’s any way I can store them until tomorrow? (to serve on my birthday)
thankyou!
Hi there! They are best freshly made, however, if you make them a few hours early or the night before, just securely wrap them in foil or a sealed container so they stay moist and don’t dry out.
These cookies are amazing. I know you dont like it when we substitute ingrediens but ive to admit I use your Muffin recipe for making the best muffins ever as a base and always supstitute things and play with the ingrediens … probably made them about 50 times already 🙂
So now these cookies will be in my “at least once a week list” too, they´re simple yet amazingly delicious and soft and just yummy 😀
I warn you guys , whenever I make them its hard to resist not to eat all of them while they´re still warm and fluffy … which causes stomachache 😉
Haha, you are the sweetest, Lena! Thank you so much for the feedback! And hey, if you find subs that work out, then I’m so excited for you! I always recommend to people to make the recipe as is at least the first time so they know how it bakes up and then feel free to play around with other subs or flavors. It can be so much fun!! Thank you again 🙂
Hi! Do I leave the cookies to cool still on the pan or transfer to cooling rack?
Also, if these are made in advance, say a night in advance, will they still be good the next afternoon or are they best to eat after you make them?
Thank you! 🙂
Hi Kelly! Oops, sorry for the confusion, I’ve edited the directions now, but yes, 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. They are best eaten the day of since oat flour can dry things out with passing time, but they should still be good the next day as long as they are sealed in a container to keep them moist. They hold their shape best the day of, too. You could make them early in the morning the day of and that would work too!
I made this for a friend’s birthday last night and it was a hit, even with our skeptical non whole food plant based friends! One even took home the leftovers! 😀
That is so awesome to hear Brenda!!
These look great! I only have blackstrap molasses. What is the difference between blackstrap and regular molasses? Could I sub blackstrap in this recipe?
Hi Trish! The flavor is much less sweet and more bitter and a bit overpowering with blackstrap. Texture-wise, it will bake up the same. You can use it if you like, just be prepared for the molasses flavor to stand out more and some do not like the flavor.
Just tried it yesterday and it came out amazing. I am so impressed with your measurements Brandi they are so precise and you cannot go wrong with the recipe if you follow them to the letter. I have been on a wfpbno diet for 3 years now to reverse my Rheumatoid Arthritis symptoms and oil is a big no no for me but thanks to your vegan and oil free recipes I am able to enjoy my healing journey and actually inspire others to try ❤️
So very wonderful to hear Dina, thank you so much for making the cookie cake and for your lovely words!!
Hiiii! I would love to make this a cookie cake with icing in the middle of both cookie sheets. As a kid I grew up eating those double decker cookies with white icing in the middle that you get from the mall. I would love to replicate them! Can you recommend an icing recipe that would work? Thank You!!
Hi! Yes, use my vanilla buttercream icing here: https://thevegan8.com/vegan-vanilla-buttercream-frosting/