Chocolate Chip Cookie Oat Cake (Gf, Vegan, Refined sugar-free)

This chocolate chip cookie oat cake is everything you love about a sweet gooey chewy chocolate chip cookie, made with nothing but the best ingredients! 💯

Packed with fiber, protein, unrefined carbs, and extra dark chocolate. Coconut sugar and dates create that irresistible caramelized cookie flavor. With a dose of my fave Ayurvedic Protein – USE CODE ASHLEY FOR 20% OFF YOUR ORDER! 😻

Because I will never sacrifice dessert in the name of health, and I refuse to sacrifice health simply to satisfy my tastebuds 😜

You’re gonna want these on your plate ASAP . . . so onward with the RECIPE ⬇️

Chocolate Chip Cookie Oat Cake (Gf, Vegan, Refined sugar-free)

Ingredients: 

1/2 c Yishi Foods Matcha oatmeal mix (or 1/4 c each oat + almond flour) 

1/2 c oat flour

1/2 c rolled oats (or more oat flour if you want it more cake-like)

1/2 serving vanilla protein powder (I love Ayurvedic Protein – ASHLEY for 20% off!) 

3/4 tsp baking powder 

1 small banana or 1/2 c applesauce

4-6 soft dates 

3 tbsp coconut sugar 

2 tbsp nut butter such as Ground Up Snickerdoodle nut butter 

3/4 c vanilla almond milk

Splash vanilla

1 tsp cinnamon

Dark chocolate chips or chopped dark chocolate 

Frosting: 2 tbsp melted coconut butter mixed with 2 tbsp vanilla coconut yogurt (or sub coconut cream) + 2 tsp sweetener of choice (I love Copra Coconuts coconut nectar) 

Method: 

Blend everything but the oats + oat flour + oatmeal mix in a blender until smooth.

Stir in oats, oat flour, and Yishi Foods mix.

Transfer to a parchment lined pan (4X6 is ideal) or use a muffin tin, and bake for 20 minutes or until edges are set and center is springy. 

Also, couldn’t resist including some photos of my sugar cookie version – recipe reel on Instagram from December 19th!