Peanut Butter Chocolate Chip Cookie Cake for One (SRC)
Peanut butter is hands-down one of my comfort foods, but you add chocolate to the mix and it’s a soul-soother through and through. There’s no denying that sweets are the first thing I will reach for when I am stressed, tired, or sad so portion control is a huge win while whipping up something quick to satisfy my craving.
Enter this chocolate chip cookie cake..it was incredibly quick with melty dark chocolate chips and a hearty peanut butter punch, and I was transported to my foodie world where I found a little peace amongst the current chaos. While my world is changing in my personal life, job and my environment, I returned to the kitchen to find a little solace and peace. Chocolate and cookies have some magical healing powers 🙂
For this month’s reveal for the Secret Recipe Club, I was assigned Rachel’s blog The Avid Appetite. She describes herself as “an avid food lover, pop culture fanatic, & jersey city enthusiast” while rockin’ a job and being a full-time mom and wife. I was set on making her Greek Layer Dip but couldn’t resist this Chocolate Chip Peanut Butter Cookie Cake for One when dessert was on my brain. I’ll soon be trying this layered dip along with her drool-worthy Caramelized Potato and Parsnip Tart when cooler weather arrives and Gooey Chocolate Marshmallow Oat Bars that are reminiscent of indoor s’mores. Delish!
This cookie is very filling from the nut butter and oats and can be adjusted to suit your dietary preferences if needed, so there’s bonus points for adaptability! I made a few swaps to suit my allergies by using oat flour instead of wheat, coconut palm sugar for the Splenda and vanilla powder in lieu of extract. I threw in a pinch of sea salt and reduced the baking powder to 1/8 tsp as well. What a treat, I loved this cookie cake, thanks Rachel!
Chocolate Chip Peanut Butter Cookie for One (lightly adapted from the Avid Appetite)
Gluten-free, Grain-free option, Dairy-free, Refined-sugar free, Quick, Vegetarian, Vegan Option, Nut-free Option
Peanut Butter Chocolate Chip Cookie Cake for One (SRC)
Equipment
- 1 Mixing bowl For preparing caramel
- 1 Baking sheet Lined with parchment paper
- 1 Spoon or scoop For forming candy portions
Ingredients
- 1/2 Tbsp oat flour (or your favorite gluten-free blend or for grain-free/paleo substitute nut or seed flour)
- 1 Tbsp coconut palm sugar (or your favorite granulated sweetener)
- 2 Tbsp nut or seed butter* (I used crunchy peanut butter)
- 1 tbsp liquid egg whites or 3/4 tsp Ener-G egg replacer + 1 Tbsp water for egg-free (I have yet to try a chia or flax egg)
- 1/8 tsp baking powder
- 1/4 tsp vanilla extract or 1/8 tsp vanilla powder
- Tiny pinch of sea salt
- 1 Tbsp non-dairy dark chocolate chips or chocolate chunks
- coconut oil for greasing
Instructions
- In a small bowl, combine all of the ingredients except for chocolate chips/chunks.
- Mix with a rubber spatula or spoon until well combined.
- Gently stir in the chocolate chips and form a little mound with the dough.
- On a microwave-safe dish, grease with coconut oil. Transfer the dough ball onto the dish and flatten into a patty. Microwave for 40-45 seconds depending on your microwave. Enjoy!
*I used crunchy peanut butter for the nut butter but you can use almond butter, cashew butter or hazelnut butter for paleo or substitute sunflower seed butter if you have a nut-allergy.
For other recipes from this month’s reveal, click the link below!
