Cookie Cake (Version 3)
I’m so so so so so so so so sorry.
I’ve been gone for ages. I won’t make excuses, but I’m just really sorry for holding out on y’all. I’ve still been baking, but I just haven’t gotten around to the whole posting thing. My sincerest apologies. Really.
But, because sorry can only get you so far, I also make you a cake… that tastes like a giant cookie.
Cookie cakes are sort of one of my favorite things in the world, so I give you my third version of this masterpiece. This version is dense, moist, and packed with melty chocolate chunks (they sell them at Trader Joe’s know just fyi). And it just wouldn’t be a Mix it Up recipe without secret ingredients, so I also through in some tofu and beans. It’s amazing. I swear.
- 1 can white beans, drained and rinsed
- 1 package tofu
- 1 cup rolled or quick oats
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp peanut buter (or another nut butter of your choice)
- 1/2 tbsp vanilla
- 1/4 tsp salt
- 2 tbsp honey
- 1/2 cup Monk Fruit in the Raw or another sweetener of your choice that measures like sugar
- 1/2 cup chocolate chunks
Preheat oven to 350F. Combine all ingredients except chocolate chips in the bowl of a food processor. Mix until completely combined with no bean clumps. Mix in chocolate chips. Grease a 9inch round pan and scoop dough in. Spread into an even layer. Bake in preheated oven for 25-25 minutes, until golden brown and a tooth pick comes out clean. Slice and serve!
I’ll do my absolute best to keep things more frequent in the weeks to come. However, if I’m unable to make that happen, at least know you can drool over this pie. Here’s one more picture to keep your mouth watering:
Stay tuned for some cookies!