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Have you ever tried something like a giant cookie, shaped like a cake? Super moist, super soft, with a texture that melts in your mouth (but doesn’t melt when cut) and full, too full of chocolate chips? Well that’s this recipe. And I do not want to brag, but it is one of the best healthy cakes you will try, yes, you read that correctly, it is HEALTHY! Without refined flours, without refined sugars, full of nutrients, carbohydrates that will give you a lot of energy and high in protein! I know that you hooked …
Also this pie is gluten free. For this recipe I used 2 of my favorite flours, oat flour, which is already a classic here at GHB (you can make it homemade by processing or blending instant oats) and the not so loved by the public but definitely underrated, drum roll , COCONUT flour. I know that many of you may have tried it and were not satisfied with the result, but the key to baking with coconut flour is to mix it with another flour that binds better (such as oat flour) and in this way achieve an acceptable consistency without leave out the properties or nutrients of coconut flour.
Well, in addition to the flours, this cake includes peanut butter, which replaces the oil or butter that is generally used in recipes like this, with a high-protein replacement with good fats as peanut butter. It also has applesauce, you can make it homemade or use bought one, a natural one, free of gutten or preservatives is better. The applesauce helps us keep the cake moist and to does not dry out (both flours are very astringent, which causes the cakes to dry out) and finally, a good amount of chocolate chips, I will not tell you how many (ok yes) but the more chocolate chips the better, always better.
It is one of the richest pie I have made in a long time. It’s super easy to make (1 bowl and ingredients) and it’s a lot of fun to make and eat. The texture and all the chocolate chips make it truly exceptional, if you taste it you love it!
I recommend accompanying it with homemade dulce de leche ice cream! I leave the recipe here No churn dulce de leche ice cream with Kit Kat
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @ gaspar.carreira or send me an email to firstname.lastname@example.org telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Cookie pie (gf)
This cake made with oat and coconut flour, peanut butter and chocolate chips, is a delicious, moist, soft, gluten-free, and healthy.
- 3 eggs or sub by vegan eggs*
- 1 cup unsweetened applesauce 350g
- 1 cup skim milk 240ml
- 3/4 cup peanut butter 190g
- 3/4 cup coconut or muscovado sugar 120g
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 cup coconut flour 100g
- 1 cup oat flour 100g
- 1 cup dark chocolate chips 200g
Preheat the oven to 200°C (390°F). Butter and flour a 20cm diameter mold lined with parchment paper.
In a large bowl, beat the moist ingredients (the first 7) until well integrated. Add the flours and mix. Add the chocolate chips and integrate again.
Transfer the mixture to the mold and bake for 22-25 minutes or until it is cooked on top. When sticking a bochette stick into it, it should come out just a little moist, not dry, or super sticky, it's a moist cake but we don't want it raw!
Let cool and enjoy with a little ice cream, I recommend dulce de leche icecream, and if it is homemade better!!!
* Flax egg: 1 1/2 Tbsp of flax meal mixed with 3 Tbsp of water for each egg. Mix and let stand 15 minutes
This post is also available in: Español