Cookie Cake

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 2 cups (520 g) almond or cashew butter

4 eggs

1 cup (340 g) maple syrup

½ cup (112 g) grass-fed butter, melted

2 tablespoons (16 g) arrowroot powder

2 teaspoons (10 ml) vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 cup (175 g) plus 1 cup (non-compulsory) darkish  chocolate chips, divided


1. Preheat the oven to 325°F (170°C, or gasoline mark 3). Grease an 8 x 13 inch 

(20 x 33 cm)-baking dish or 9 inch (23 cm)-pie plate. 

2. In a medium bowl, mix the almond butter, eggs, maple syrup, butter, 

arrowroot powder, vanilla, baking soda, and salt with a hand mixer or fork. Then 

fold in 1 cup (175 g) of the chocolate chips. Pour the batter into the ready 

pan, and bake for 35 to 50 minutes. If you’d like it a bit of gooey within the center,

prepare dinner it for 35 minutes. If you’d like it a bit of extra agency and crispy, prepare dinner it for

about 50 minutes, or till a toothpick inserted within the center comes out clear.

3. So as to add the non-compulsory chocolate topping, in a medium heat-safe bowl, add 

1 cup (175 g) chocolate chips and set the bowl over a saucepan of simmering

water. Let the chocolate soften. Earlier than the chocolate is totally melted, 

take away the bowl from the warmth and stir the chocolate till it’s easy.

Unfold over the cake, let cool for about 10 minutes, and luxuriate in.

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