• The Most Epic Paleo Chocolate Chip Cookie Cake

    Doughy Paleo Chocolate Chip Cookie Cake

    The Most Epic Paleo Chocolate Chip Cookie Cake made with all gluten-free, grain-free and dairy-free ingredients.

    Doughy Paleo Chocolate Chip Cookie Cake

    So 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.

    But 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.

    Also what I love even more about this cookie cake is that it is SO EASY to make. And 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).

    Cookie cake that is basically one giant healthy chocolate chip cookie.

    Plus 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!

    WHAT YOU NEED

    Almond flour

    Nut butter (I love this one)

    Coconut oil

    Unsweetened applesauce

    Eggs

    Coconut sugar

    Chocolate chips

    Vanilla extract

    Baking powder

    Don’t forget to share this recipe with me on Instagram when you bake it!

    Doughy Paleo Chocolate Chip Cookie Cake Doughy Paleo Chocolate Chip Cookie Cake Doughy Paleo Chocolate Chip Cookie Cake

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    Epic Paleo Chocolate Chip Cookie Cake

    Doughy Paleo Chocolate Chip Cookie Cake

    5 from 5 reviews

    Epic Paleo Chocolate Chip Cookie Cake made with all gluten-free, grain-free and dairy-free ingredients. Plus no refined sugar for an insanely delicious cookie cake.

    • Author: rachel mansfield
    • Yield: 6-8 slices 1x
    • Category: paleo, gluten-free, dairy-free, grain-free
    • Cuisine: cookies, cake, dessert

    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 applesauce
    • 2 eggs
    • 2 teaspoon vanilla extract
    • 3 cups almond flour
    • 2/3 cup coconut sugar
    • 1 teaspoon baking powder
    • 1/3 cup  dark chocolate chips (code RACHL for free shipping)

    Instructions

    1. Preheat oven to 350 degrees and grease an baking dish well (8 inch – 10 inch will both work but bake times will vary)
    2. In a large bowl mix together nut butter, oil, applesauce, eggs and vanilla extract with a mixer (I used Kitchen Aid hand mixer)
    3. In another large bowl add almond flour, coconut sugar and baking powder
    4. Add dry ingredients to wet and mix well and fold in dark chocolate chips
    5. Pour onto baking dish and bake in oven for 35-45 minutes (it will be crunchy on outside and soft doughy center!)
    6. Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings
    7. *Will stay good for about 5 days on counter or store in fridge for longer, you can also freeze it!

    xx, Rach

     

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    47 Comments

  • Reply Natalie November 2, 2017 at 8:24 pm

    Could you use pumpkin purée or banana in place of the applesauce? Unfortunately apples upset my stomach. Thanks!

    • Reply Rachel November 3, 2017 at 3:18 pm

      i haven’t tested that but i think it would work!! keep me posted. xx

    • Reply Becky March 21, 2018 at 8:36 am

      I’ve used banana and it turned out BOMB! This recipe is really great.

      • Reply Rachel March 22, 2018 at 2:04 pm

        thank you!!

      • Reply A June 5, 2018 at 1:40 pm

        Did you use the same amount of banana to apple sauce?

        • Reply Rachel June 5, 2018 at 4:38 pm

          it should be the same!

  • Reply Dana November 2, 2017 at 10:39 pm

    Any recommendation for how to make it in a mini skillet cookie?!

    • Reply Rachel November 3, 2017 at 3:17 pm

      no, i have only made it using the large one 🙂 keep me posted if you do!

  • Reply Josie Hrdlicka November 3, 2017 at 6:26 pm

    Can regular sugar be used in place of coconut sugar?

    • Reply Rachel November 5, 2017 at 5:47 pm

      i 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 🙂

  • Reply Janis November 4, 2017 at 8:26 pm

    Hi Rachel, can you put this in the cast iron skillet as well?

  • Reply Beven November 7, 2017 at 4:34 pm

    Any 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

    • Reply Rachel November 7, 2017 at 9:24 pm

      hi 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

  • Reply Joyce McCall November 8, 2017 at 10:56 pm

    I’m thinking about making this ahead for Thanksgiving. Have you frozen it? How did it taste once thawed out? Any tips? It looks scrumptious!

    • Reply Rachel November 9, 2017 at 4:17 pm

      i haven’t! but i think it would be ok!

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  • Reply Deborah December 4, 2017 at 11:49 pm

    This looks so yum. I am vegan so do you thing I could do flax eggs instead?

    • Reply Rachel December 5, 2017 at 2:28 pm

      i haven’t tried but it should work! lmk if you do!!

  • Reply Michelle December 5, 2017 at 9:44 am

    What are your thoughts on subbing almond flour with Otto’s cassava flour?

    • Reply Rachel December 5, 2017 at 2:28 pm

      haven’t used cassava flour ever!

  • Reply Kate December 5, 2017 at 5:16 pm

    I 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…

    • Reply Rachel December 5, 2017 at 5:41 pm

      hi 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.

      • Reply Kate December 7, 2017 at 6:10 am

        Ah ok! Would you be ablw to give a sub? Almond flour is so expensive! Should the cake be gooey inside?

        • Reply Maddie April 8, 2018 at 2:26 pm

          I buy my almond flour from bulk bins and its so much cheaper!

  • Reply China December 25, 2017 at 10:49 pm

    Oh. 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. 😬

    • Reply Rachel December 26, 2017 at 1:31 pm

      awwww i am so happy to hear!! yay!!

  • Reply Britt December 26, 2017 at 8:51 pm

    Can you share which baking pan you used to achieve the circular shape with the ridges around the sides?!

  • Reply sarah Chiarantano January 10, 2018 at 8:23 pm

    Hi!
    I 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 🙂

    • Reply Rachel January 11, 2018 at 12:50 pm

      i think either works to be honest but i used liquid!!

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