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Gluten free cookie cake bar with chocolate fudge on top.
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5 from 1 vote

Gluten Free Cookie Cake

Soft cookie cake with a fudge layer
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, easy
Cuisine: American
Servings: 6 people
Calories: 756kcal
Cost: $12

Equipment

  • 2 mixing bowls
  • Small saucepan
  • cake pan

Ingredients

Cookie Cake Layer

Fudge Layer

Instructions

  • 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.

Notes

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. 

Nutrition

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