Vegan Peanut Butter Chocolate Chip Cookie Cake
These Vegan Peanut Butter Chocolate Chip Cookie Cakes are easy and delicious. By only using 6 ingredients, there is just 1 bowl needed and comes together in just minutes.
Servings: 16 slices
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
*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