• baking / cookies / dairyfree / dessert / glutenfree / grainfree / paleo / vegetarian

    The Most Epic Paleo Chocolate Chip Cookie Cake

    Doughy Paleo Chocolate Chip Cookie Cake

    The Most Epic Paleo Chocolate Chip Cookie Cake made with almond flour and other healthier ingredients!

    Doughy Paleo Chocolate Chip Cookie Cake

    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!


    Almond flour

    Nut butter (I love this one)

    Coconut oil

    Unsweetened applesauce


    Coconut sugar

    Chocolate chips

    Vanilla extract

    Baking powder

    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

    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Yields 6-8 slices


    • 1/2 cup creamy nut butter (I used almond)
    • 1/3 cup liquid oil of choice (coconut, avocado and hemp all work!)
    • 1/2 cup unsweetened applesauce
    • 2 eggs (or sub flax egg)
    • 2 teaspoon vanilla extract
    • 3 cups almond Flour
    • 2/3 cup coconut sugar
    • 1 teaspoon baking powder
    • 1/3 cup dark chocolate chips (or break up a chocolate bar)


    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

    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!




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  • 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!

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

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

    View Comment
    • 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!

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

    Can regular sugar be used in place of coconut sugar?

    View Comment
    • 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 🙂

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

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

    View Comment
  • 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

    View Comment
    • 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

      View Comment
  • 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!

    View Comment
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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?

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

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

    View Comment
  • 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…

    View Comment
    • 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.

      View Comment
      • 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?

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

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

          View Comment
  • 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. 😬

    View Comment
  • 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?!

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

    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 🙂

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  • Reply Audra Davis February 14, 2018 at 10:38 pm

    I 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!

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  • Reply Elisa Rodriguez March 18, 2018 at 1:48 pm

    HI! 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?

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    • Reply Rachel March 19, 2018 at 5:55 pm

      no clue!! haven’t tested it 😉 but usually if something is smaller it needs less baking time. xx

      View Comment
  • Reply Dana April 2, 2018 at 7:56 am

    Can these be made into individual cookies?

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    • Reply Rachel April 2, 2018 at 4:52 pm

      i haven’t tried that but feel free to try! i also do have many cookie here on the blog to choose from 🙂

      View Comment
  • Reply Madeline April 5, 2018 at 9:50 pm

    Yum!! 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 Comment
  • Reply Mary May 10, 2018 at 8:20 pm

    Is there a substitute for apple sauce that is not a fruit alternative? I’m so looking forward to trying this recipe 😋

    View Comment
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  • Reply Erika Aguilar May 30, 2019 at 7:39 pm

    Hi! I want to make this recipie sugar free so do you think i could sub the coconut sugar for Stevia or monk fruit??

    View Comment
    • Reply Rachel May 30, 2019 at 8:23 pm

      i don’t think it would turn out good (taste wise!) but i’m not a huge fan of baking with those two.. if you do try let me know!!

      View Comment

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