Comments on: Gluten Free Vegan Cookie Cake

By: Alexa [fooduzzi.com]

Alexa [fooduzzi.com] — Sat, 21 Nov 2020 15:26:01 +0000

Yep! Try these (https://www.fooduzzi.com/2017/09/chewy-vegan-cookie-dough-cookies/) or these (https://www.fooduzzi.com/2019/10/vegan-peanut-butter-cup-cookies/). Just sub chocolate chips for the peanut butter cups in the second one.

By: Paulette Archer

Paulette Archer — Sat, 31 Oct 2020 00:36:38 +0000

In reply to Alexa [fooduzzi.com].

I love the cookie cake Alexa but do you have a recipe for vegan, no peanut, chocolate chip cookies please? Thanks, I await your reply. Cheers Paulette

By: Alexa [fooduzzi.com]

Alexa [fooduzzi.com] — Wed, 04 Jul 2018 18:30:11 +0000

In reply to barb. Oh wow! Totally. So, you removed 1/2 cup of the liquid ingredients from this cake, which is probably why it ended up crumbly. My suggestion is to try using 1/4 cup more nut butter and 1/4 cup more oil and see how that works. It might be a little greasy, but it might work!

By: barb

barb — Wed, 13 Jun 2018 02:27:04 +0000

Hi! We LOVE this cookie and have made it several times for special celebrations–thank you for the recipe! My husband now has to be on a low-sugar diet, so I recently made it with just 1/4 cup maple syrup rather than the 3/4 cup. It turned out tasty but it was very dry and crumbly (though believe me, we still ate the heck out of it!). Do you have any recommendations on what ingredient/s I could add to get the texture similar to what it was before while keeping the sugar content low? Would adding almond milk work? Any insight would be appreciated!!

By: Alexa [fooduzzi.com]

Alexa [fooduzzi.com] — Mon, 23 Apr 2018 23:10:14 +0000

In reply to Jenneth Zettler.

Ah man. :( Sorry to hear that! I’d suggest trying out these cookie dough bars with a different flour if almond isn’t in the cards for you. A lot more forgiving because they’re not baked! https://www.fooduzzi.com/2017/02/chocolate-covered-vegan-cookie-dough-bars/

By: Jenneth Zettler

Jenneth Zettler — Sat, 17 Mar 2018 14:07:58 +0000

In reply to Alexa [fooduzzi.com]. It unfortunately ended up pretty dense and dry with the substitution. If I do the same thing again, I would start with much less blended flour and add in slowly until I felt I had the right consistency of batter before baking. I do want to take another stab at it at some point!

By: Alexa [fooduzzi.com]

Alexa [fooduzzi.com] — Mon, 12 Mar 2018 00:06:56 +0000

In reply to dej bruce. Hi! You can try agave or honey (if you eat it) :)

By: Alexa [fooduzzi.com]

Alexa [fooduzzi.com] — Sat, 10 Mar 2018 22:32:09 +0000

In reply to Jenneth. I hope you liked how it turned out, Jenneth!

By: Jenneth

Jenneth — Sun, 25 Feb 2018 01:10:46 +0000

In reply to Alexa [fooduzzi.com]. Hi Darlene- I used a blended GF flour in place of almond flour. With the coconut flour, the batter was crumbly. I added 1/4 almond milk for moisture. I think it might have worked better replacing both flours with the flour blend. It’s in the oven now! Jenneth

By: dej bruce

dej bruce — Wed, 07 Feb 2018 19:54:10 +0000

In reply to Lindsay. I hate maple syrup. What can I use instead?