Gluten Free Vegan Cookie Cake

• Vegan
• Gluten free

• Condiments

  • 1 Fudge sauce to top
  • 3/4 cup Maple syrup, pure
  • 6 tbsp Peanut butter

• Baking & Spices

  • 3 cups Almond flour
  • 1 1/2 tsp Baking soda
  • 2 tbsp Cocoa powder
  • 6 tbsp Coconut flour
  • 3 1/2 oz Dark chocolate, vegan
  • 1 pinch Salt
  • 1 Salt to top, coarse
  • 1 splash Vanilla extract, pure

• Oils & Vinegars

  • 5 tbsp Coconut oil

Found on fooduzzi.com

Ingredients

• 3 cups almond flour
• 6 Tbsp. coconut flour
• 1 and ½ tsp. baking soda
• pinch salt
• 4 Tbsp. melted coconut oil (make sure it isnt hot!)
• 6 Tbsp. peanut butter (or your favorite nut butter)
• ¾ cup pure maple syrup
• splash pure vanilla extract
• 3 and ½ oz. vegan dark chocolate, chopped
• coarse salt to top, optional
• FUDGE SAUCE TO TOP (optional):
• 1 Tbsp. coconut oil, melted
• 2 Tbsp. cocoa powder
• ½ Tbsp. pure maple syrup

Directions

• Preheat the oven to 350 degrees F. Grease an 8 pie pan with coconut oil.
• Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
• In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
• Add your wet ingredients to your dry, and mix. When its almost combined, add in your chopped chocolate. The batter will be stiff.
• Dump dough into your prepared pie pan, and flatten with your hands.
• Bake for 19-21 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Allow to cool completely, moving it to the fridge after about 30-40 minutes cooling.* Store covered in the fridge. Drizzle with fudge sauce if desired right before serving!