For a nice sweet treat after a big meal, surprise your loved ones with a chocolate chip cookie cake. This family recipe also shows substitutions for those who are gluten sensitive or intolerant.

Chocolate Chip Cookie Cake

Ingredients:

• 2 cups all-purpose flower
  Substitution: Bob’s Red Mill Gluten-Free all-purpose flour or King Arthur’s White Wheat Flour
• 1 cup of sugar
  Substitution: Lakanto Monk fruit sweetener
• 1 cup of brown sugar
  Substitution: Lakanto Monk fruit sweetener, golden
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup of quick oats
  Substitution: Bob’s Red Mill GF quick cooking oats
• 1 cup chopped walnuts or pecans (optional)
• 1 cup oil
  Substitution: ¾ to 1 cup unsweetened applesauce
• 1 cup semi-sweet chocolate chips
  Substitution: Lily’s semi-sweet chocolate chips
• 3 eggs slightly beaten
  Substitution: 1 TBSP of ground flaxseeds or chia seeds mixed with 3 TBSP of water

Directions:

1. Combine flour, sugar, brown sugar, salt, baking powder, baking soda in a large mixing bowl.
2. Add oil and eggs and mix well.
3. Add oats, semi-sweet chocolate chips and nuts. Stir until well blended.
4. Mixture will be thick.
5. Spread into an 8×13 ungreased baking pan.
6. Bake at 350 degrees for 40 minutes (time sensitive).
7. Remove from oven and cool in pan completely before cutting into squares.
8. Store in an airtight container to preserve freshness for a week.

For more great recipes, check out recipe page for heart healthy snacks and meals you can make any time of the year.