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Pumpkin PB Chocolate Chip Cookie Cake

Pumpkin Peanut Butter Chocolate Chip Cookie Cake - a mouthful to say, but a really, really, really delicious one! Just in time for Thanksgiving, this recipe is sure to please even the pickiest of eaters. Thanks Natalie (a.k.a. @happyhealthynatalie) for sharing this @rachlmansfield-inspired recipe.


Ingredients:

DRY:
3 cups almond flour 
2/3 cup coconut sugar
6 tbsp collagen peptides (optional)
1 tsp baking powder
1/2 cup  Chocolate Coated Peanut Butter Square - chopped
vegan chocolate chips for sprinkling on top

WET:
1/2 cup peanut butter
1/3 cup melted coconut oil
1/2 cup pumpkin purée
2 (flax) eggs
2 tsp vanilla extract

Recipe:

  1. Preheat oven to 350F.
  2. Mix all wet ingredients together.
  3. Mix all dry ingredients together (except for the chocolate chips).
  4. Mix wet mixture into dry mixture.
  5. Spread mixture into a skillet and top with chocolate chips.
  6. Bake for 35 minutes! Allow to cool before cutting, or don’t like I did and enjoy a crumbly mess of heaven on a plate.
  7. Enjoy!


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