Everyday Dairy-Free Living

Chocolate Peanut Butter Cookie Cake

February 19, 2016
By: of Thrive
Prep 15 min
Cook 20 min
Yield 1 Cake

Some call it a cookie cake, others know it as a pizookie. We just think of this union of vegan cake and giant gluten-free cookie as delicious, and we’re sure your guests will think so, too.


  1. Preheat your oven to 355 degrees F.
  2. With a generous amount of vegan butter, grease a 10-inch ovenproof skillet or pie pan.
  3. In a medium-size bowl, whisk together the flour, baking soda, salt and set aside.
  4. In large mixing bowl or in the bowl of an electric mixer, cream together the vegan butter and sugar on low-medium speed until light and fluffy (2 or 3 min).
  5. Add your egg substitute, peanut butter, and vanilla extract to the sugar mixture and beat well.
  6. Slowly add the dry flour mixture and beat on low speed until just combined.
  7. Using a spatula, fold in the chocolate chips until combined. Add the batter to the prepared pan and smooth out the top. Add a few more of your candies/chips to the top of the batter, if desired.
  8. Bake until your cookie is lightly browned on the outside, but still slightly under-cooked in the center (18 – 22 min).
  9. Allow to cool on a wire rack for 10 – 15 minutes before serving.
  10. Slice up like a cake and serve with scoops of Creamy Cashew frozen dessert!

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