Vegan Cookie Cake
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dessert
Ingredients
Scale
- 2 flax eggs (see notes above)
- 1/4 cup almond milk (or any other nut milk or milk alternative)
- 1/2 cup almond butter (or any nut butter or non-nut butter alternative)
- 1/2 tsp vanilla extract
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips (plus more for topping)
Instructions
- Prepare flax eggs as per the notes above.
- Preheat your oven to 350°F and lightly grease an oven-safe 8×8 skillet with non-stick spray.
- In a large bowl, whisk together flax eggs, almond milk, almond butter, vanilla extract, and coconut sugar until well combined.
- Add almond flour, baking powder, and salt, and mix until combined.
- Fold in vegan chocolate chips.
- Spread the batter evenly in the prepared skillet and top with more vegan chocolate chips if desired.
- Bake for 25 minutes, then let cool for five minutes before serving.
- Serve warm with your favorite ice cream, or let cool completely and slice into pizza-like pieces.
Notes
- Store leftovers in an airtight container on the counter for 2-3 days or in the fridge for 4-5 days.
- Only add ice cream to the portions you’re enjoying immediately to avoid sogginess.
