Gluten Free Cookie Cake
Soft cookie cake with a fudge layer
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert, easy
Cuisine: American
Servings: 6 people
Calories: 756kcal
Cost: $12
2 mixing bowls
Small saucepan
cake pan
Preheat oven to 350 degrees F. Make the cookie cake layer.
Combine the eggs, coconut sugar, coconut oil, and vanilla. Beat until smooth.
In a separate bowl, combine the dry ingredients. Slowly beat into the wet ingredients. This will form a sticky dough.
Stir in the chocolate chips and transfer the dough to a greased cake pan. Bake in the oven for 15 minutes. Then, remove from oven and let cool.
Make the fudge layer. In a small saucepan, over low heat, stir and melt chocolate chips and coconut oil until silky smooth.
Remove from heat and stir in almond butter and optional maple syrup. Set aside to cool.
Once the cookie cake is cooled, spread the fudge over top. Refrigerate for 1-2 hours to set.
Storage: This recipe can last in the fridge for up to 5 days in an air tight container.
Nutrition: The nutrition for this recipe is an approximate and cannot be guaranteed.
Servings: This recipe yields approximately 6 servings.
Serving: 1bar | Calories: 756kcal | Carbohydrates: 53g | Protein: 13g | Fat: 62g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 87mg | Fiber: 8g | Sugar: 31g | Vitamin A: 44IU | Calcium: 175mg | Iron: 5mg