The Most Epic Paleo Chocolate Chip Cookie Cake made with almond flour and other healthier ingredients!
If I had to pick one thing to eat for the rest of my life, it is this Paleo Chocolate Chip COOKIE CAKE! Created after my Banana Bread Cookie Skillet.
Imagine if chocolate chip cookies and cake had a bad (weird, I know). And out come this epic and delicious grain-free cookie cake. It is what I will be requesting for my birthday dessert moving forward, and I am looking to reasons to make this again. Besides my endless craving for it because true life I ate the whole thing in less than a week when I made it. It was worth every bite but I had no self control over this recipe.
What I love even more about this cookie cake is that it is SO EASY to make. It doesn’t require twenty different steps or ingredients and also doesn’t have been feeling like a lard afterwards (despite eating basically the whole thing).
It is made with good quality ingredients like coconut oil, coconut sugar, creamy nut butter and I use almond flour as the flour in this cookie cake.
Almond flour is by far my favorite flour to bake with. It is much easier to handle than coconut flour since it doesn’t need as much liquid, and it is more nutritious than using regular or whole wheat flour. I prefer to use almond flour that is made from almonds that have been blanched to remove the skin on the almond. It is pretty much just almonds ground into a fine texture. I use it in a ton of recipes on the blog!
I also love that is makes the desserts both gluten-free, low carb and grain-free. For this recipe I used Bob’s Red Mill Super-Fine Almond Flour. I recommend storing it in the fridge once it is opened so it stays fresher longer!
WHAT YOU NEED
Nut butter (I love this one)
Unsweetened applesauce
Eggs
Coconut sugar
Chocolate chips (or I use this bar crushed up! Code RACHL for free chocolate surprise too)
Vanilla extract
Baking powder
Ingredients
- 1/2 cup creamy nut butter (I used almond)
- 1/3 cup oil of choice (coconut, avocado and hemp all work!)
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 2 teaspoon vanilla extract
- 3 cups Bob's Red Mill Superfine Almond Flour
- 2/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/3 cup dark chocolate chips
Directions
- Preheat oven to 350 degrees and grease an baking dish well (8 inch - 10 inch will both work but bake times will vary)
- In a large bowl mix together nut butter, oil, applesauce, eggs and vanilla extract with a mixer (I used Kitchen Aid hand mixer)
- In another large bowl add almond flour, coconut sugar and baking powder
- Add dry ingredients to wet and mix well and fold in dark chocolate chips
- Pour onto baking dish and bake in oven for 35-45 minutes (it will be crunchy on outside and soft doughy center!)
- Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings
- *Will stay good for about 5 days on counter or store in fridge for longer, you can also freeze it!
xx, Rach
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!
Could you use pumpkin purée or banana in place of the applesauce? Unfortunately apples upset my stomach. Thanks!
View Commenti haven’t tested that but i think it would work!! keep me posted. xx
View CommentI’ve used banana and it turned out BOMB! This recipe is really great.
View Commentthank you!!
View CommentAny recommendation for how to make it in a mini skillet cookie?!
View Commentno, i have only made it using the large one 🙂 keep me posted if you do!
View CommentCan regular sugar be used in place of coconut sugar?
View Commenti personally don’t use cane sugar so i’m not sure if it would be too sweet with a 1:1 sub! let me know what you try 🙂
View CommentHi Rachel, can you put this in the cast iron skillet as well?
View Commentabsolutely !!
View CommentAny idea what the nutrition info is? I love all your desserts. My boyfriend is a type 1 diabetic with a BAD sweet tooth. I am always looking for low/lower-carb options for him. If not this recipe do you have another you would recommend? He counts carbs, so that’s what I wonder about. Favorite sweets are chocolate chip anything, brownie, cinnamon rolls, you get the picture…lol Thanks in advance. Xx
View Commenthi there! i personally do not calculate the nutritional info but please feel free to plug this into an online calculator to see if it fits his needs. i did make this low in sugar and carbs but of course i’d recommend checking as i am not sure of his needs! xx
View CommentI’m thinking about making this ahead for Thanksgiving. Have you frozen it? How did it taste once thawed out? Any tips? It looks scrumptious!
View Commenti haven’t! but i think it would be ok!
View Comment[…] bowl, a few ingredients and I can promise you it will be a crowd pleaser. It was inspired after my Epic Paleo Chocolate Chip Cookie Cake and Peanut Butter Skillet […]
View CommentThis looks so yum. I am vegan so do you thing I could do flax eggs instead?
View Commenti haven’t tried but it should work! lmk if you do!!
View CommentWhat are your thoughts on subbing almond flour with Otto’s cassava flour?
View Commenthaven’t used cassava flour ever!
View CommentI am so disappointed. I was sooooooo looking forward to making (and tasting!) this. Mone came out dry… I wonder what happened! I used oat flour and wonder if that is what the mistake was…
View Commenthi there – likely because you used oat flour. as you can see i used almond flour not oat flour in this. it is not a 1:1 sub.
View CommentAh ok! Would you be ablw to give a sub? Almond flour is so expensive! Should the cake be gooey inside?
View CommentI buy my almond flour from bulk bins and its so much cheaper!
View CommentOh. My. Gosh! This cookie cake is amazing. Fantastic texture and the flavor is perfect! I love that I can eat more than one slice and not feel disgustingly sick after. 😬
View Commentawwww i am so happy to hear!! yay!!
View CommentCan you share which baking pan you used to achieve the circular shape with the ridges around the sides?!
View Commentit was a disposal pan!! here is the link. http://bit.ly/bakingdish1
View CommentHi!
View CommentI am wondering if the oil needs to be a liquid consistency? (I am using coconut) I assume it needs to be liquid because the other suggested oils are in that form. Just checking what works best.
Thanks! .. Excited to get baking 🙂
i think either works to be honest but i used liquid!!
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View CommentI ran out of eggs, so I did one “real” egg and one chia egg. I think it still turned out great! Thanks for the recipe!
View CommentHI! I was thinking about making the half of this recipe but I was wondering if the baking time would be the same or it needs less time? What do you think?
View Commentno clue!! haven’t tested it 😉 but usually if something is smaller it needs less baking time. xx
View CommentCan these be made into individual cookies?
View Commenti haven’t tried that but feel free to try! i also do have many cookie here on the blog to choose from 🙂
View CommentYum!! I subbed banana for the applesauce (ran out) and accidentally forgot the eggs.. and it turned out so great I only noticed later! Thank you for this amazing recipe!
View Commenthaha! YAY so happy to hear!! xoxo
View Comment