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Monday, 20 May 2013

Peanut Butter Cream Cheese Filling Cookie Cake

Serves 10
Preparation time: 50 minutes
Approx 90 kcal per serving

Sumptuously creamy, fluffy peanut buttery cookie cake! This made my day. I was inspired by one of ChocolateCoveredKatie's recipes for Cream Cheese Stuffed Cinnamon Sugar Pillow Cookies, I loved these cookies so much (they are the ones in the background of the picture) that I decided to adapt the recipe, turning it into a GIANT cookie cake, and making the cream cheese filling peanut butter flavored and home made with silken tofu. 


For the Cookie Cake
3/4 cup whole wheat flour (or gluten free flour, using a T extra non-dairy milk)
1/4 tsp baking powder
1 pinch of salt
1/4 tsp baking soda
1/4 cup brown sugar
1/2 tsp vanilla extract
2-4 tsp milk of choice
3 tbsp coconut or canola oil
1/2 T cinnamon and brown sugar mix 

  • For the Peanut Butter Cream Cheese filling
  • 1 cup silken tofu
  • 1/4 cup cashews
  • 2 tsp. sweetener
  • 1 T unsweetened peanut butter
  • 1 T vegan margarine
  • a pinch of salt

  • Directions
  • Put the filling ingredients in a food processor, except the margarine, process until smooth. Place the mixture in a medium size bowl, add the margarine, beat well and set aside. 

  • In a large bowl combine the flour, baking powder, baking soda, salt. In a separate bowl combine the milk, vanilla essence and oil, mix with a fork and pour into the dry mix. Combine well with a wooden spoon. If the mixture is too crumbly add a little non-dairy milk, if it is too sticky add a little flour. Roll the mixture into a ball and divide into two. 

  • On a baking tray flatten the dough balls into 2 discs using your palms, they should be about 6 inches across. Spread half of the cream cheese onto one of the cookie disks, then place the other  disc over the top, carefully cinch the sides, keeping the cream cheese inside. Sprinkle the cinnamon and brown sugar over the top and chill in the fridge for 30 minutes. 

  • Preheat the oven to 325F / 160C, place the cookie cake in the oven and cook for 11 minutes. Remove from the oven and let cool. Once it has cooled spread the remaining cream cheese on top of the cookie cake and serve!

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