Peanut Butter Chocolate Chip Cookie Cake

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

Ingredients:

• 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

Method:

1. Preheat your oven to 350 degrees
2. Mix together the almond flour, sugar, and baking powder.
3. Beat in the eggs, peanut butter, oil, vanilla extract, and water.
4. Gently fold in the chocolate chips.
5. Grease an 8-inch cake pan. Pour the batter in and spread it around the bottom into an even layer.
6. Bake for 20 minutes until the outside is firm and bounces back to the touch.
7. 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.