Vegan Peanut Butter Chocolate Chip Cookie Cakes

thevegan8.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

1 ¼ cups (150g) oat flour

½ cup (160g) pure maple syrup

½ cup (128g) creamy peanut butter w/no added oils or sugars

2 tablespoons (40g) unsulphured molasses, NOT blackstrap

2 teaspoons (10g) vanilla extract

¼ heaping cup 2 tablespoons (75g) dairy-free semi-sweet mini chocolate chips

Optional: If your peanut butter does not have salt or you are subbing with another nut butter, then add ¼ teaspoon fine sea salt

subheading: NOTE:

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.

I use this scale.

Directions at thevegan8.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer