🍪Every so often I make recipes up and give it a whirl!! This is our version of a Chocolate Chip Cookie Cake.This turned out awesome and the vanilla agave I used seems to have made a crunchy coating.
#glutenfree #dairyfree #eggfree doesn't have to mean BORING or tasteless
<3 🍪 We have really loved the flavors of our foods.
Recipe:
2 Cups Pamela's Mix
1/2 Cup Gluten Free Oats
1/2 Cup Organic Cane Sugar
1/2 Cup Vanilla Ripple Milk {Chocolate or Regular unsweetened would work too} Ripple milk is plant based and very thick. I do not know if another milk substitute will work as I have not tried it. We are die hard Ripple fans.
2 TBSP Organic Vanilla Agave
1 TBSP Vanilla Extract
As much or as little Dairy free chocolate chips as your heart desires. We love half a bag when really splurging. You choose your LOVE.
Mix all ingredients together and add to a 9" Round pan
I coat mine pan with coconut oil bc we use it for everything. Many butter a pan and we haven't for years. Coconut oil is a healthier alternative <3
Bake about 20 minutes on 300 degrees. You want it to be a nice golden brown. If you want it more crumbly, add your cane sugar after all other ingredients are mixed. It will look like this:
This doesn't last long in our family because everyone loves it. We hope you enjoy it as much as we do.
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