Pumpkin Chocolate Cookie Cake

8 -10 slices (pending cut)

Thank you Emily, for creating this recipe.
Follow her on Instagram @ecline_eats

Ingredients

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  • 1/2 cup creamy nut butter
  • 1/3 cup Cocogoodsco coconut oil
  • 1/2 cup unsweetened organic pumpkin puree
  • 2 pasture-raised eggs (or sub flax egg)
  • 2 teaspoon vanilla extract
  • 3 cups almond flour
  • 2/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips

Directions

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  1. Preheat oven to 350 degrees and grease a round baking dish well (8 inch - 10 inches will both work but bake times will vary)
  2. In a large bowl mix together nut butter, oil, pumpkin, eggs and vanilla extract with a mixer (I used Kitchen Aid hand mixer)
  3. In another large bowl add almond flour, collagen peptides coconut sugar and baking powder
  4. Add dry ingredients to wet and mix well and fold in dark chocolate
  5. Pour into a baking dish and bake in the oven for 35-45 minutes (it will be crunchy on outside and soft cookie center!)
  6. Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings
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Reviews

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