Home Recipes Desserts Grain Free Naturally Sweetened Chocolate Chip Cookie Cake

Well, today while scouring Target for a fun “treat/gift” for my kiddos for Valentine’s Day I came up empty handed.  I wanted something new and exciting.

Hmmmm…all of a sudden I spotted a cookie cake all decorated with festive “I love yous”, “hearts”, and the like!  I had the thought, “Sometimes I just wish we could eat this junk too!”  It was a quick thought because in actuality I am very happy we are unable to eat that “junk”.  But, it got me thinking!  How about a grain free, naturally sweetened, and naturally colored Cookie Cake?  Well…the experiment begins!

First Step:  Create the Cookie

cookie cake raw

cookie cake cooked

Grain Free Naturally Sweetened Chocolate Chip Cookie Cake
I made tripple batch for the cookie cake and used most of it.
  • 1½ cups of Blanched Almond Flour (store-bought or homemade)
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil, softened
  • ½ teaspoon vanilla extract
  • ¼ cup pure honey
  • 1 whole egg
  • ½ cup chocolate chips (Lilly "stevia" sweetened)
  1. Preheat your oven to 350F.
  2. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.
  3. Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.
  4. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper.
  5. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.
  6. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Serve warm, and enjoy!


Second Step:  Create the Frosting:  Still in process (accidently posted too soon, will post as soon as I create it, LOL!)

Last Step:  Enjoy!

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