• Chocolate Chip Cookie Cake

    Thanks to Amanda for posting this…it’s at the top of my “to – make” list!

    Chocolate Chip Cookie Cake from Peas and Thank You
    1 C. Whole Wheat Pastry Flour
    ½ C. All-Purpose Flour
    ½ T. Baking Soda
    ½ T. Baking Powder
    ½ T. Salt
    ¼ C. Unsweetened Applesauce
    ½ C. Coconut Oil
    ⅓ C. Brown Sugar
    ⅓ C. Organic Sugar
    2 T. Non-Dairy Or Organic Milk
    1 Flax “Egg” (1 T. Whole Flax—Ground And Mixed With 3 T. Water)
    ⅔ C. Dark Chocolate Chips
    Preheat oven to 325 degrees. Lightly grease the bottom and sides of a 9-inch springform pan and set aside.Prepare your flax “egg” and set aside to thicken.In a large bowl or the bowl of your stand mixer, combine flours, baking soda, baking powder and salt.Add applesauce, coconut oil, sugars and non-dairy milk.Add flax “egg” and beat all together until combined.Add flax “egg” and beat all together until combined.Add chocolate chips and give it one more spin.Spread batter evenly in the bottom of the springform pan.Bake for 25-30 min. until middle is set and cookie cake is golden brown.Allow the cookie cake to cool. Don’t even touch it for at least 30 minutes.Then, remove the springform edges.

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