Something hit me when I was browsing TasteSpotting a couple weeks ago: I haven’t had a cookie cake in ages. I decided right then I wanted a cookie cake at my birthday party this year, because clearly I’m 20 going on 12. But then I figured why wait? I could bake a cookie cake for any occasion.
Of course I made mine gluten-free using one of my favorite flours: Almond flour. It also just happens to be dairy-free because I was low on butter that day. The peanut butter helps to act as a binder, makes the cake richer and adds a nutty flavor. You could substitute in almond butter to work around a peanut allergy.
I liked mine slightly under-baked because it kept the inside moist and gooey almost like eating cookie dough. If you like your cookies a little crustier, I would recommend adding a few minutes onto the baking time and watching it carefully.
Peanut Butter Chocolate Chip Cookie Cake
Prep time: 10 minutes
Cook time: 20 minutes
- 1 cup almond flour
- 6 Tablespoons cane sugar
- 1/2 teaspoon baking powder
- 2 eggs
- 1/2 cup natural peanut butter
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1/4 cup water
- 6 Tablespoons chocolate chips
- Preheat your oven to 350 degrees
- Mix together the almond flour, sugar, and baking powder.
- Beat in the eggs, peanut butter, oil, vanilla extract, and water.
- Gently fold in the chocolate chips.
- Grease an 8-inch cake pan. Pour the batter in and spread it around the bottom into an even layer.
- Bake for 20 minutes until the outside is firm and bounces back to the touch.
- Let cool slightly before cutting in.
I thought this could have used a little more sugar, but that’s probably because I love things sweet. If you’re making this for adults, it’ll be fine the way the recipe is. If you’re making this for little children or me, I would add a 1/4 cup of sugar to the recipe.