Gluten Free Vegan Cookie Cake

I don't really talk about my health issues on my blog even though that's what prompted me to start this whole thing in the first place. I've been suffering from chronic craniofacial pain for over four years, and the past week has been brutal. The severity of my pain has been at an all-time high, literally the worst it's ever been, and no external remedies provide relief. (OTC medications, ice, heat, massage, etc. don't even touch it.)

One thing I've learned during these last few years is that inflammation is largely responsible for how I feel day to day. And reducing inflammation starts with the food I put into my body. The first time I tried to go gluten free, I failed. I ended up trying again a few months later and have been successful ever since. Last year around this time I tried going dairy free, but I didn't really notice a change, good or bad, so I stopped being too careful about avoiding milk products. I've been saying to my husband for a while now that I think it's only a matter of time before my body decides for me that I must go dairy free, and that time is now. What better way to kick off attempt #2 than with a new recipe!

Gluten Free Vegan Cookie Cake
Yield: 8″ springform pan

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup SunButter
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8″ springform pan with nonstick cooking spray.
2. Add almond flour, coconut flour, baking soda, and salt to large bowl and whisk to combine. Be sure to remove any large lumps.
3. In small bowl, add melted coconut oil, sunbutter, maple syrup, and vanilla; mix to combine.
4. Add wet ingredients to dry ingredients, then mix. When almost combined, add chocolate chips. Batter will be stiff.
5. Dump dough into prepared pan and flatten into even layer.
6. Bake 18-20 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
7. Allow to cool completely on wire rack.
8. Store in airtight container at room temperature.

Once you're ready to cut into the cookie cake, you may notice that the inside has turned GREEN! According to SunButter FAQs, the naturally occurring chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda when cooked, causing the green color when the cookie cake cools (and oxidizes). I know that’s awfully science-y, but I am married to a chemistry professor, after all! The take-home message from all of this: the green hue is totally normal, completely harmless, and 100% safe to consume.

I know what you're thinking: what if I want to avoid this whole green conundrum altogether?! Simply substitute your favorite nut butter of choice! Peanut butter and almond butter would be my top two runners up. The main reason I ventured into the SunButter world is that on top of gluten and dairy issues, I've also noticed I feel bad after I eat peanut butter. Did I mention that I'm grain free, too? Good thing I love to cook, because everything I eat these days is made in my own kitchen!

Recipe adapted from Fooduzzi.