Our Recipes
CocoGoods Co. - Pumpkin Chocolate Cookie Cake
Thank you Emily, for creating this recipe.
Follow her on Instagram @ecline_eats
Ingredients
- 1/2 cup creamy nut butter
- 1/3 cup Cocogoodsco coconut oil
- 1/2 cup unsweetened organic pumpkin puree
- 2 pasture-raised eggs (or sub flax egg)
- 2 teaspoon vanilla extract
- 3 cups almond flour
- 2/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips
Directions
- Preheat oven to 350 degrees and grease a round baking dish well (8 inch - 10 inches will both work but bake times will vary)
- In a large bowl mix together nut butter, oil, pumpkin, eggs and vanilla extract with a mixer (I used Kitchen Aid hand mixer)
- In another large bowl add almond flour, collagen peptides coconut sugar and baking powder
- Add dry ingredients to wet and mix well and fold in dark chocolate
- Pour into a baking dish and bake in the oven for 35-45 minutes (it will be crunchy on outside and soft cookie center!)
- Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings
