Peanut Butter Tahini Cookie Cake- Vegan and GF!

Why hellooooo peanut butter and chocolate gooeyness and deliciousness. You are exactly what I needed tonight.

Peanut Butter Tahini Cookie Cake

Peanut Butter Tahini Cookie Cake

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!

Peanut Butter Tahini Cookie Cake

Peanut Butter Tahini Cookie Cake

Peanut Butter Tahini Cookie Cake- Vegan and GF!
Recipe Type: Dessert
Cuisine: Cookie, Cake
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Vegan and GF. This does not make it healthy. Just try it.
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 deg.
  2. In a small bowl, whisk together flax egg through stevia.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Slowly sift into wet ingredients.
  4. Grease an 8″ circular pan and pour cookie dough into pan. Top with more chocolate chips if desired.
  5. Bake at 350 deg for 25 mins or until cooked through.
  6. 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.

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Dig in! It’s Hump Day!

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