In high school, between getting out of school and tennis practice, I would go to the bakery section of Shaw's Supermarket and buy a frosted cookie cake and eat it in its entirety before returning to the courts. Young. Naive. With the appalling luxury of a teenage metabolism. With these after-school sports cravings in mind, I've been experimenting with a healthier version of one of my favorite desserts. Cookie AND cake in ONE. Because why should we have to choose?!
- 2 tablespoons olive oil
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 3/4 cup coconut sugar
- 1/2 cup white sugar
- 1 tablespoon peanut butter
- 2 eggs
- 1 tbsp of vanilla
- 1 cup almond meal (I made my own by grinding unsalted almonds in my food processor)
- 2 tsp of baking powder
- 1/2 cup of low fat milk
- 1/2 salt
- A dash of cinnamon
- 1 cup of dark chocolate plus 1/2 cup for topping
- Preheat oven to 350 degrees.
- Combine flours, sugars, baking powder, salt, cinnamon, and almond meal and whisk together.
- Then add olive oil, peanut butter, milk, eggs.
- Using an electric hand mixer, mix on medium speed for 2 minutes.
- Add chocolate chips and stir by hand.
- Pour batter into an 8-9inch pie pan.
- Cook for 30 minutes, remove and add chocolate chips on top, and bake for another 10 minutes.
- Let cool for five minutes then serve! I whipped (!) up a quick serving of this to add even more sweetness. :)