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Vegan Cookie Cake

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 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 8x8 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.