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Valentine Oeey Gooey Cookie Cake…

Between serving warm melted dark chocolate on strawberries yesterday for my son’s birthday classroom treat and today serving magic shell (more melted dark chocolate!) on top of ice cream for Tate’s Valentine’s Day classroom party, it has been quite a challenge to abstain from dark chocolate and my muffins as part of the Whole 30 I started on Monday. I want my chocolate, and I want it now!!  So…what could make this even more of a challenge?? Cookie cake! My favorite dessert and BIGGEST weakness!! But it’s also my family’s favorite treat and since it’s Valentine’s Day (weekend), and it’s going to be really cold, I wanted my kids to have a feel good treat they could enjoy…ugh self sacrifice!! I hope the family really appreciates this one!

Why oh why am I torturing myself?! 

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Fortunately we had the help of some good friends to get through this thing the day I made it…

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I asked Alice what she was doing with the binoculars and she said she was “looking for more cookie cake!”.

_DSC3389It really is so addictive! 
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This is a recipe from my book Super Paleo Snacks and it’s called Birthday Cookie Cake, hence the prettier picture below. I used a round dish for the original recipe but think it fits better in a 9×13 glass dish. We cooked it for 40 minutes yesterday and it was perfect!! 

Happy Valentine’s!

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Happy Birthday Cookie Cake
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Ingredients
  1. 2 cups cashew butter or almond butter (so one 16 oz jar plus 1/2 cup from another)
  2. 4 eggs
  3. 1/2 cup butter
  4. 1 cup maple syrup
  5. 2 tbsp arrowroot powder
  6. 2 tsp vanilla extract
  7. 1 tsp baking soda
  8. 1/2 tsp sea salt
  9. 1 cup dark chocolate chips (to be mixed in with batter)
  10. 1 cup dark chocolate to melt and spread over the top (optional)
Instructions
  1. Preheat oven to 325. Grease an 9 x 13 inch baking dish.
  2. In a medium bowl, combine almond or cashew butter (or sunbutter if nut allergy), eggs, maple syrup, butter, arrowroot, vanilla, melted butter, baking soda and salt with a hand mixer or fork.
  3. Then fold in 1 cup chocolate chips.
  4. Pour the batter into greased pan and bake for 35-50 minutes. We love it at 40 minutes.
  5. If you want, melt a cup of chocolate chips and spread over the cookie cake once it is cooked.
Notes
  1. For the nut butter, you will need about 1 regular sized jar plus about 1/2 cup depending on what size jar you get.
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  • Jordan - I mean, you have GOT to be kidding me with this cookie cake! I served it to Campbell for her birthday Tuesday evening, but had to keep myself from eating the ENTIRE thing- it’s so moist and cookie-ish, and flavorful! Then served it to our small group and they all LOVED it. It truly is a make-again, and again, and again, and again… and that’s just THIS week! ( :
    Thanks for all your hard work!!!ReplyCancel

    • landriav - Ha, you are so cute Jordan!! Your comment really made me smile. So glad you liked the cake! It is addictive, isn’t it? Try it with cashew butter one time if you haven’t already. Let me know when you walk to walk, neighbor! 🙂ReplyCancel

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