Print

Paleo Pumpkin Chocolate Chunk Cookie Cake

Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!

Ingredients

Scale
  • 1/2 cup creamy nut butter
  • 1/3 cup liquid oil of choice (coconut, avocado and hemp all work!)
  • 1/2 cup unsweetened organic pumpkin puree
  • 2 pasture-raised eggs (or sub flax egg)
  • 2 teaspoon vanilla extract
  • 3 cups almond Flour (I haven’t tested other flours! Sub at your own risk!)
  • 2/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (or break up a chocolate bar – code RACHL15 !!)

Instructions

  1. Preheat oven to 350 degrees and grease a round 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, pumpkin, 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
  5. Pour onto baking dish and bake in oven for 35-45 minutes (it will be crunchy on outside and soft cookie center!)
  6. Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings

Notes

Will stay good for about 5 days on counter or store in fridge for longer, you can also freeze it for a couple months

rachLmansfield

rachLmansfield