Thursday, December 10, 2009

Oatmeal Peanut Butter Coconut Crumble Cookie-Cake

Oatmeal Peanut Butter Coconut Crumble Cookie-Cake picture 1Made this for my granny's birthday. Since she's a huge peanut butter fan and prefers cookies over cakes, it was a perfect recipe. The inspiration was a no-bake cookie recipe which I modified in various ways to concoct this one. :)

Adjust quantities of all ingredients according to your taste. This is an extremely flexible dish. I made this one extra sweet just for her because she has a predominant sweet tooth. Just remember that the coconut oil tends to bring out the sweetness even more so always start with a lower quantity of sweetner and then increase it if required.

I just threw the ingredients into a bowl by handfuls and container tilts, but I've tried to put down measurements here to give you a general starting point.

Oatmeal Peanut Butter Coconut Crumble Cookie-Cake.

1 1/2 C Oatmeal
2 T Rice Flour
1/2 C Dry Coconut Powder/Flakes
1/2 C Chopped Walnuts
1/4 C Vegan White Chocolate Chips
2 T Coconut Oil
1 large scoop Peanut Butter
3/4 C Sugar

1. Toast the oatmeal in a dry pan for a few minutes by stirring constantly.

2. Put this into a mixing bowl. While it is still hot/warm add the peanut butter, coconut oil and sugar onto it and mix well. This softens the peanut butter and coconut oil helping them to get incorporated well.

3. Finally mix in the rest of the ingredients. Taste and adjust.

4. Put this 'batter' into a microwave safe dish and nuke for about 2-3 minutes. You can skip this step and directly go to step 5 but I liked doing this so the sugar would be slightly caramelized to add an extra crunch.

5. Cool down to room temperature. Press into a desired container/plate and pop into the freezer. Let it set for at least 20 minutes.

6. Meanwhile, get your toppings ready. You can serve the cookie just as is but since I made it for an occasion, I figured it called for a bit of decorating.

For the Topping:

1/4 C Vegan Semi-Sweet Dark Chocolate Chips
2 T Peanut Butter
2 t Tutti-Frutti (or other dried, chopped fruit)

Put the peanut butter and chocolate chips in a microwave safe bowl and nuke for 30 seconds. Stir and put it back in for another 30 seconds if required. Just stirring well now will melt the chocolate chips completely and mix the peanut butter in.

7. Once the cookie is set completely, take it out of the freezer. Decorate it with the melted chocolate (you can pipe it on but I just used a fork and drizzled it on in thick lines) and sprinkle the tutti-frutti over it.

8. Pop it back into the freezer for 10 more minutes for the chocolate to set.

Enjoy! :)

Please do share the variations (vegan only of course :)) you used to make your own in the comments section.

Oatmeal Peanut Butter Coconut Crumble Cookie-Cake picture 2