Epic Paleo Chocolate Chip Cookie Cake

5 from 6 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.

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)


  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!
  • Author: rachel mansfield
  • Category: paleo, gluten-free, dairy-free, grain-free
  • Cuisine: cookies, cake, dessert