Vegan Chocolate Chip Cookie Cake

Simple & amazing Vegan Chocolate Chip Cookie Cake that is vegan, gluten-free, oil-free, sugar-free, and only 84 calories per serving! The perfect, kid-friendly, healthy, low-calorie dessert!

Keyword Gluten-Free, Low-Calorie, Low-Fat, Oil-Free, Sugar-Free, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 84kcal

Ingredients

1 cup gluten-free quick oats
2 Tbsp oat fiber (or 2 extra Tbsp oats)
8 Tbsp powdered peanut butter*
1 medium yellow squash sliced (or cut into chunks if your blender can handle it)
1/2 cup water more if needed to facilitate blending
1 tsp vanilla extract
1 cup granulated Lakanto Monk Fruit Sweetener (use coupon code ANNIE for 20% off!)**
1/4 tsp salt
1.5 tsp baking powder
1 tsp xanthan gum
4 Tbsp Lily’s Sugar-Free Chocolate Chips or other vegan chocolate chips

Instructions

Preheat oven to 350F, spray 8×8 baking dish with non-stick cooking spray, and set aside.
Add oats to high-speed blender, and process until flour-like consistency is reached.
Add in remaining ingredients (except chocolate chips), and blend until smooth.
Stir in chocolate chips.
Pour batter into prepared baking dish, and bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean (I stopped at 30 minutes, and they were kind of gooey inside which I loooove).
Let cool, and ENJOY!

Notes

* OR peanut flour OR 4 Tbsp peanut butter - If you use peanut butter instead of powdered peanut butter, start with 1/4 cup water and add more if needed to facilitate blending

**Or other granulated sweetener of choice equivalent to 1 cup sugar

Nutrition