Why hellooooo peanut butter and chocolate gooeyness and deliciousness. You are exactly what I needed tonight.
Does this need any other introduction? I created this recipe based on one from Init4thelongrun, adapting it to make it gluten-free and based on ingredients I already had. The main swaps I made were natural Jif PB (yes, it is vegan- I did my research!), tahini to supplement the peanut butter, and stevia instead of coconut sugar. I also subbed out whole wheat flour for a gluten-free flour, since I was making these for small group and we have some dietary restrictions in our group!
I love trying out new ways to bake things to appeal to larger groups, and I’ve found that whether you are vegan, gluten-free, or a cow-and-bread-lover, many recipes (especially desserts!) can appeal to a crowd!
- 1 flax egg (1 T flax meal + 3 T warm water)
- 1/2 cup natural peanut or almond butter
- 1/3 cup tahini
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/3 cup stevia
- 1 cup gluten free flour
- 1/2 tsp baking powder
- dash of salt (about a quarter tsp)
- 3/4 cup (or more) vegan chocolate chips (I used Enjoy Life)
- Preheat oven to 350 deg.
- In a small bowl, whisk together flax egg through stevia.
- In a medium bowl, whisk together flour, baking powder, and salt. Slowly sift into wet ingredients.
- Grease an 8″ circular pan and pour cookie dough into pan. Top with more chocolate chips if desired.
- Bake at 350 deg for 25 mins or until cooked through.
- Cool cake before slicing and devouring.
The other nice thing about this cookie cake is that it has minimal ingredients which means less clean-up. I dirtied two mixing bowls and used a dump-and-stir method to mix the wet and dry, then spread everything in a quiche pan since I didn’t feel like rolling these into cookies! This way, everyone can sliver off a slice of “pie” however large they’d like.
You can add more or less sugar or PB, based on how sweet or nutty you’d like it. I used 1/3 cup Truvia instead of a whole 3/4 cups coconut sugar, since I knew stevia is much sweeter, so this recipe is more on the nutty side than sickeningly sweet, but I feel like it works well! Totally up to you.
Dig in! It’s Hump Day!
Claire Tastes 
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