A flourless cookie cake that only requires 4 ingredients. A lazy hack that you may have known… cookies can be turned into mug cakes. Yes, you heard that right.
No flour? No problem! During the height of the pandemic, there was a huge shortage of a lot of products including flour. I guess everyone was just enjoying baking at that time.
This recipe is a lazy hack that you may not have know. Cookies can be turned into cakes! Yes, you heard that right. Most cookies have the components necessary to make a cake so if you want something fluffy and soft as opposed to crunchy, turn your cookies into a cake!
Like many of my recipes, this is also super customizable. You can choose any cookie you like and replace the pumpkin with either banana or apple sauce. Omit the streusel topping if you have no flour, but I highly recommend the streusel as it adds another layer!
Ingredients Needed To Make Pumpkin Cookie Cake + Streusel
Cookie Cake –
- Cookies– I used Simple Mills, but any cookie should work.
- Pumpkin Puree– You can swap this out for banana or apple sauce.
- Non-dairy Milk– Any non-dairy milk will work.
- Baking Powder– This helps the cake rise as cookies only have baking soda.
Streusel –
- Almond Flour– You can swap this out for all purpose or oat flour.
- Coconut Sugar– This adds sweetness.
- Coconut Oil– This helps to create the crumbly mixture.
- Pumpkin Spice
How To Make Pumpkin Cookie Cake + Streusel
- Preheat oven to 350°F and grab a small ramekin
- You can use any cookies, but I used Simple Mills. Mash the cookie in the ramekin or in a Ziploc bag until crumbly.
- Then add the pumpkin and baking powder. Lastly, add in the milk until a sandy consistency forms.
- Lastly, combine the streusel topping in another bowl until a crumbly texture forms. Place on top of the cookie.
- Place into the oven for 10-15 minutes.
More Single-Serving Recipes
- Pumpkin Chocolate Brownie
- Fig Cinnamon Roll
- Pumpkin Chocolate Chip Cookie
- White Chocolate Matcha Mug Cake
Pumpkin Cookie Cake + Streusel
Ingredients
Cookie Cake
- 4 cookies of choice i used simple mills
- 1 tbsp pumpkin
- 3 tbsp non-dairy milk
- ¼ tsp baking powder
Streusel Topping
- 3 tbsp almond flour
- 1 ½ tbsp coconut sugar
- 1 tbsp coconut oil
- ¼ tsp pumpkin spice
Instructions
- Preheat oven to 350°F and grab a small ramekin
- You can use any cookies, but I used Simple Mills. Mash the cookie in the ramekin or in a Ziploc bag until crumbly.
- Then add the pumpkin and baking powder. Lastly, add in the milk until a sandy consistency forms.
- Lastly, combine the streusel topping in another bowl until a crumbly texture forms. Place on top of the cookie.
- Place into the oven for 10-15 minutes.
