Clean Eating Cookie Cake with Drizzled with Pearlbutter

Name: Clean Eating Cookie Cake with Drizzled with Pearlbutter
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 8
Ingredients: 0.5 cup creamy peanut butter; 0.25 cup melted coconut oil; 2 piece eggs; 3 tbsp almond milk; 1 tsp vanilla; 1.25 cup almond flour; 0.25 cup coconut sugar; 0.25 tsp baking soda; 0.25 tsp sea salt; 0.5 cup chocolate chips; coconut butter

15 mins prepServes 8

A clean eating cookie cake recipe made with almond flour and coconut sugar, baked in a 10-inch cast iron skillet, and optionally drizzled with coconut butter. This cake is described as being on the fluffier and lighter side.

8 servings

What you need

1 cup coconut butter

1 ¼ cup almond flour

¼ cup coconut sugar

¼ tsp fine sea salt

3 tbsp unsweetened almond milk

½ cup semisweet chocolate chips

¼ cup coconut oil

1 tsp vanilla extract

½ cup creamy peanut butter

¼ tsp baking soda

2 egg

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Instructions

1. Preheat oven to 350 F. Mix together wet ingredients (creamy peanut butter, melted coconut oil, eggs, almond milk, vanilla) until smooth. Mix in dry ingredients (almond flour, coconut sugar, baking soda, sea salt, chocolate chips) until well combined.
2. Spray a 10 inch cast iron skillet with coconut oil. Spread the batter evenly and bake for 20-25 minutes. Then broil on high for 2 minutes. Remove from oven and let cool slightly before serving. Optional: Drizzle with Pearlbutter coconut butter. Note: Cake will be on the fluffier side! Nice and light 🍪💗

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