Gluten Free Cookie Cake
Soft cookie cake with a fudge layer
Servings: 6 people
Calories: 756kcal
Cost: $12
Equipment
- 2 mixing bowls
- Small saucepan
- cake pan
Ingredients
Cookie Cake Layer
- 1 whole egg
- 1 egg yolk
- ½ cup coconut oil melted & cooled
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 2 cups blanched almond flour
- ¼ cup tapioca flour
- 1 tsp baking soda
- ⅛ tsp sea salt
- ⅔ cup dairy free chocolate chips
Fudge Layer
- ¾ cup dairy free chocolate chips
- 2 tbsp coconut oil
- ¼ cup almond butter
- 1 tsp maple syrup optional
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