Vegan Copycat Cookie Cake

set oven to 350. grease a loaf pan. in a small bowl, make a flax egg by mixing together 1 tbsp ground flax and 2.5 tbsp water. let sit until thick.

in a large bowl mix together:

– 1/3 cup coconut sugar
– 1/3 cup melted coconut oil
– splash of vanilla

ad the flax egg and stir until everything is thoroughly combined. then add:

– 1 cup almond flour
– pinch of sea salt
– pinch of baking powder

mix until a thick, sticky dough forms. fold through chocolate chips of choice, then cover bowl and place in fridge for 30 minutes.

meanwhile, in a food processor add:

– 1/2 cup almond butter
– 1/2 cup soft pitted dates
– pinch of sea salt

run the blender. after a few seconds, slowly pour in a tablespoon of warm water and let it run through the mixture. add one more if the blade isn’t moving much! the mix here should be sticky and rollable, not watery.

add the almond butter/date mixture to the dough, the mix thoroughly with hands until sticky and well combined. if the batter is a dit dry, feel free to add up to 2 tbsp dairy free milk. stir through chocolate chips at this point as well! transfer dough to the loaf pan and press down until even. bake for about 15 minutes, then let cool completely before slicing

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