Magical chocolate chip cookie cake
Magical chocolate chip cookie cake takes about 45 minutes from beginning to end. This recipe serves 6 and costs $1.73 per serving. One portion of this dish contains approximately 14g of protein, 27g of fat, and a total of 496 calories. 9 people have tried and liked this recipe. Head to the store and pick up dairy-free chocolate chips, sunflower seed butter, coconut sugar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by A Dash of Compassion. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cookie Cake with Toasted Marshmallow Filling and Cookie Dough Frosting, Chocolate Chip Cake with Chocolate Chip Cookie Dough Frosting, and Funfetti Cake Batter White Chocolate Chip Cookie Cake.
Servings: 6
Ingredients:
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup coconut sugar
3 to 4 tablespoons dairy-free chocolate chips
1/4 cup pure maple syrup
1/2 cup oat flour
1/4 teaspoon sea salt
1/2 cup sunflower seed butter (or nut/seed butter)
1 teaspoon pure vanilla extract
Equipment:
baking paper
baking sheet
cake form
oven
food processor
whisk
bowl
Cooking instruction summary:
Preheat the oven to 350F and line an 8-inch round cake pan with parchment paper. Set aside.Line a baking sheet with parchment paper and spread out the chickpeas on the pan. Bake for 15 to 20 minutes until dry to the touch and a little toasty. Remove from oven (keep the oven on) and allow to cool.In a food processor, combine the chickpeas, sunflower seed butter, coconut sugar, maple syrup, and vanilla. Process for several minutes until well combined and fairly smooth (it's okay if there are small bits of chickpea skins left).In a bowl, whisk together the almond meal, oat flour, baking powder, baking soda, and salt. Add to the food processor and process until a thick cookie dough forms.Press the dough into the prepared cake pan and smooth out the top. Sprinkle the chocolate chips over top and gently press them into the dough. Bake for 20 minutes until lightly golden. Allow to cool completely. Cut into triangles like a cake and serve.
Step by step:
1. Preheat the oven to 350F and line an 8-inch round cake pan with parchment paper. Set aside.Line a baking sheet with parchment paper and spread out the chickpeas on the pan.
2. Bake for 15 to 20 minutes until dry to the touch and a little toasty.
3. Remove from oven (keep the oven on) and allow to cool.In a food processor, combine the chickpeas, sunflower seed butter, coconut sugar, maple syrup, and vanilla. Process for several minutes until well combined and fairly smooth (it's okay if there are small bits of chickpea skins left).In a bowl, whisk together the almond meal, oat flour, baking powder, baking soda, and salt.
4. Add to the food processor and process until a thick cookie dough forms.Press the dough into the prepared cake pan and smooth out the top. Sprinkle the chocolate chips over top and gently press them into the dough.
5. Bake for 20 minutes until lightly golden. Allow to cool completely.
6. Cut into triangles like a cake and serve.
Nutrition Information:
covered percent of daily need
