Who doesn't love a giant cookie cake? And coffee? Bringing back one of my fave recipes today and so excited to make it again! This beauty is gluten free, dairy free and very delish! You can use any nut butter, but I personally love peanut butter the best for the coffee / chocolate combination.
For the coffee - you want to use ground coffee, not coffee that has already been filtered through to make a cup.
I hope you enjoy!
Preheat oven to 350.
In a large bowl mix eggs, maple syrup, coconut oil, vanilla and peanut butter. Mix well!
Add in baking soda, coffee and almond flour. Mix well again until a thick cookie dough forms.
Grease a cake pan or line it with parchment paper and spray with coconut oil.
Pour in batter and spread evenly throughout the pan. Top with chocolate chips (optional).
Bake for 20 minutes. Let cool and enjoy!
Ingredients
Directions
Preheat oven to 350.
In a large bowl mix eggs, maple syrup, coconut oil, vanilla and peanut butter. Mix well!
Add in baking soda, coffee and almond flour. Mix well again until a thick cookie dough forms.
Grease a cake pan or line it with parchment paper and spray with coconut oil.
Pour in batter and spread evenly throughout the pan. Top with chocolate chips (optional).
Bake for 20 minutes. Let cool and enjoy!
