This recipe comes from the fabulously entertaining and awesome blog Peas and Thank You. Mama Pea and the family are so funny and sweet and interesting and entertaining that I look forward to reading the posts every day. Oh, and they only cook (and eat) veggie filled foods. Yes, even her two young girls are more adventurous eaters than I am. I’m learning. This particular recipe is for chocolate chip cookie cake. You can find it here. (unfortunately the recipe post is no longer available )
Yup. Its like one giant cookie. One, very large, delicious, vegan (although mine is not because I used cows milk) cookie. Seriously delicious. This giant cookie – or possibly a few smaller slices of cookie – has the perfect proportion of chocolate chips, is not overly sweet, and it is thick enough that you don’t need to eat it with a fork without it falling apart. Also, since you bake it in a spring-form pan, it is a whole lot easier to cut than normal brownies or cookie bars….and for some reason cookies cut as wedges just seem more fancy to me than squares.
Growing up I always wanted brownies, or something different for my birthday “cake” and this definitely would fit in that category. Hmmm….maybe I will take it to work as a birthday treat this year…..
Ease: A, very easy. Oh, and don’t let the flax “egg” intimidate you. It really is not difficult AND it makes the dough safe to eat raw!
Taste: A+, YUM! I would much prefer this cookie cake to other normal cakes. Not super sweet, but still delicious and chocolatey.
Would I make it again? Definitely. So good.