Cookie Cake
Cookie. Cake. Two great tastes that taste great together!
It works best to serve this in a small loaf-style pan to prevent the batter from spreading out and losing flavor.
Ingredients
- 2½ cups (235g) blanched almond flour
- 2 tablespoons coconut flour (for structure, not flavor)
- ½ cup brown sugar substitute, such as Swerve Brown Sugar
- ½ cup allulose, or granulated sweetener of choice
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup melted (but not hot) coconut oil
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips
Method
Prep
- Preheat oven to 300°F (150°C) and place 2 oval 7x5-inch baking dishes in the oven while it preheats.
- Place egg and egg yolk into a small bowl so they can reach room temperature.
- Melt the coconut oil for 30 seconds in the microwave
Batter
- In a large bowl, whisk together almond flour, coconut flour, sweeteners, baking soda, and salt.
- Stir in melted coconut oil, egg, yolk, and vanilla until a thick, spreadable batter forms. It should resemble soft peanut butter in consistency, not pourable.
- Let the batter rest 5-10 minutes to allow the coconut flour to hydrate and the structure to tighten.
- Fold in chocolate chips.
Bake
- Remove hot dishes and grease well. Divide batter evenly between dishes, spreading to an even thickness no more than ½–¾ inch deep.
- Bake 20–25 minutes, until edges are deeply golden and the center appears just set but still slightly soft. Do not overbake; the cake will firm significantly as it cools.
Serve
- Cool at least 20 minutes before serving. For clean slices, refrigerate 20–30 minutes after initial cooling to fully set the structure.
- Whipping Cream and Hot Fudge are perfect toppings.
Storage
- Refrigeration: Store covered up to 4 days.
- Freezing: Freeze slices up to 2 months.
- Reheating: Warm gently in a 300–325°F oven until just heated through for restored softness.