A deliciously rich and chewy vegan peanut butter cookie cake that’s perfect for celebrations or anytime you crave a peanut buttery treat. Made without eggs or dairy, this cookie cake is easy to prepare and sure to please everyone.
1 cup creamy peanut butter
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan chocolate chips
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix well until smooth and creamy.
Add the unsweetened applesauce and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly throughout the dough.
Transfer the cookie dough into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.