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MCLV Mange: Coconut Cookie Cake

I made a new dessert this past Saturday and after putting up a picture on Instagram {you can follow me @moicontrelavie} it was clear that this recipe was going to need its own blog post. I based this on Purely Twins’s Chocolate Chip Cookie Cake, but as I didn’t have chocolate chips or cacao nibs so I decided to make it a coconut cookie cake instead.

Plated

{This version was made with applesauce & served with peanut butter soft serve}

Ingredients:

  • 2 Cups Flour {I mixed 1 cup of almond meal with 1/2 cup coconut flour & 1/2 cup flax-seed meal}
  • 1.5 Tbsp Baking Soda
  • 2 Flax Eggs {See the description here}
  • 2 Tbsp Maple Syrup
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Applesauce or Pumpkin Puree
  • 1/4 Cup Shredded Coconut

Cherry

{This version was made with pumpkin puree & served with cherry soft serve}

The original recipe called for applesauce or pumpkin puree and I was curious what the difference would be so I tried both. The batter was a bit runnier with the applesauce but otherwise I barely detected a difference in the finished product.

What’s your favorite healthy oil or butter substitute in recipes?

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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