|Ultimate Chocolate Chip Cookie Cake is best served with dairy free milk of course!|
Originally, I did set out to make a batch of chocolate chip cookies, but they failed and not wanting to throw away a big bowl of batter, I scooped the rest into a cake pan and voila! cookie cake happened.
It is the most delicious, yummy, sensational accident ever of cookies meeting cake for a romantic date! With an irresistibly terrific combination- warm chocolate chips, oats, crunchy walnuts, and coconut with a kick of spicy cinnamon, how can it go wrong?
Well, if one slice can calm cravings and almond milk is always on hand, there is no problem....
Vegan Ultimate Oatmeal Chocolate Chip Cookie Cake Ingredients and Preparation
2 1/4 cup flour
1 cup rolled oats
1/2 teaspoon salt
1 teaspoon baking soda
1 cup coconut oil, melted
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
1/4 cup almond milk
1 cup Enjoy Life Foods mini chocolate chips (or any other dairy free variety)
1/2 cup walnuts (optional)
1/2 cup unsweetened shredded coconut (optional)
1 1/2 table apple cider vinegar
pinch of cinnamon
Preheat oven to 350 degrees and prepare an 8 or 9 inch cake pan with oil.
In a large bowl, sift flour, oats, salt, and baking soda.
Add brown sugar, sugar, vanilla, and almond milk.
|Stir in chocolate chips.|
|Prepare crushed walnuts if larger. I grounded mine with a pestle and mortar.|
|Add walnuts, coconut, cinnamon, and apple cider vinegar.|
|Press into pan and bake for 25- 30 minutes. Let cool before transferring onto plate.|
|Yes! Plated almost successfully.|
|Helping myself to one slice. Just one.|
|One lovely slice.|
|But sure would have been great with almond milk. Blah! Why am I always running out of things?|