The Most Epic Paleo Chocolate Chip Cookie Cake made with all gluten-free, grain-free and dairy-free ingredients.
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
Nut butter (I love this one)
Don’t forget to share this recipe with me on Instagram when you bake it!
Epic Paleo Chocolate Chip Cookie Cake
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.
Yield: 6-8 slices 1x
- 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)
- 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!
- Category: paleo, gluten-free, dairy-free, grain-free
- Cuisine: cookies, cake, dessert
Could you use pumpkin purée or banana in place of the applesauce? Unfortunately apples upset my stomach. Thanks!
i haven’t tested that but i think it would work!! keep me posted. xx
I’ve used banana and it turned out BOMB! This recipe is really great.
Did you use the same amount of banana to apple sauce?
it should be the same!
Any recommendation for how to make it in a mini skillet cookie?!
no, i have only made it using the large one 🙂 keep me posted if you do!
Can regular sugar be used in place of coconut sugar?
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 🙂
Hi Rachel, can you put this in the cast iron skillet as well?
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
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
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!
i haven’t! but i think it would be ok!
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This looks so yum. I am vegan so do you thing I could do flax eggs instead?
i haven’t tried but it should work! lmk if you do!!
What are your thoughts on subbing almond flour with Otto’s cassava flour?
haven’t used cassava flour ever!
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…
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.
Ah ok! Would you be ablw to give a sub? Almond flour is so expensive! Should the cake be gooey inside?
I buy my almond flour from bulk bins and its so much cheaper!
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. ?
awwww i am so happy to hear!! yay!!
Can you share which baking pan you used to achieve the circular shape with the ridges around the sides?!
it was a disposal pan!! here is the link. http://bit.ly/bakingdish1
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 🙂
i think either works to be honest but i used liquid!!
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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!
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?
no clue!! haven’t tested it 😉 but usually if something is smaller it needs less baking time. xx
Can these be made into individual cookies?
i haven’t tried that but feel free to try! i also do have many cookie here on the blog to choose from 🙂
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!
haha! YAY so happy to hear!! xoxo
Is there a substitute for apple sauce that is not a fruit alternative? I’m so looking forward to trying this recipe ?
not that i have tried. maybe more oil
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Hi! I want to make this recipie sugar free so do you think i could sub the coconut sugar for Stevia or monk fruit??
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!!
did you try using those sweeteners? i usually cook with them and never know if they make a difference in the texture / taste
Have you tried any subs for almond flour? I’m allergic!
i haven’t. maybe try 2 1/2 cups oat and go from there. this blog post is helpful!
Easily my favorite baked good recipe of all time. I cannot believe this is paleo. It turned out perfectly with a little bit of a crispy/crunchy outside and soft and moist on the inside! Unreal.
awww thank you Celia!!