I've been making this chocolate chip cookie cake for years and it only gets better with time. It's chewy, it's chocolatey....It's everything you could ever want in a cookie cake. The thing I love about this recipe is that it's super simple and it doesn't contain any weird ingredients that vegan baked goods can sometimes call for. In fact, you probably already have most of the ingredients on hand.
Cook Time: About 1 hour
3/4 cup of vegan butter - room temperature
1/4 cup of almond butter
1 cup of light brown sugar
3/4 cup of white sugar
1-1/2 tsp of vanilla extract
1 tsp of almond extract
1 cup of water or dairy free milk
2-1/4 cup of self rising flour
1-1/2 cups of vegan chocolate chips - I use the Enjoy Life brand
pinch of sea salt
9x9 inch pan
Preheat the oven to 350*
First in a large bowl mix together the vegan butter, almond butter, vanilla extract, almond extract and sugar.
Mix until smooth and then add in the water or almond milk and mix until smooth and creamy..
Gradually stir in the flout and salt until smooth.
Now fold in the chocolate chips. and spread evenly into a parchment lined 9x9 inch pan (using parchment paper makes clean up and removing the cookie cake super easy)
Bake on the middle oven rack for 45 minutes.
Remove from the oven an cool before serving.
The batter should be smooth and creamy before adding the flour.
After adding the flour.
I used a combination of Enjoy Life chocolate chips AND CHUNKS.
In the pan!!