Grain-Free Chocolate-Chip Cookie Cake
Use a smaller portion for dessert or keep it a bit more chunky for a mid-afternoon power snack.
Dreams do come true guys! I’m so stoked with the way this cheesecake turned out. You can make them in a round spring form pan and spread the crust out thinly giving it more of a dessert vibe, or you can put in a square 8×8 pan like the ones in the picture, making more of a snack bar creation. These are super rich and filling, and can go either way.
These guys are full of healthy fats and protein, so they will keep your brain and body fueled. I bet the kids would love em’ for brekkie. It’s a great way to send em’ off to school with brain power.
Ingredients:
Wet ingredients
⅓ cup coconut oil, melted and cooled
1 egg at room temperature
1 teaspoon vanilla extract
½ cup creamy nut butter
Dry ingredients
¼ cup coconut flour
¾ cup coconut sugar
1 teaspoon baking powder
Add-ins
½ cup chocolate chunks or chips (I use Lily’s Sugar free)
Instructions:
Preheat the oven to 350
Grease a round 9 inch round baking dish well
Mix together wet ingredients
Add dry ingredients to wet and mix well
Fold in chocolate chunks
Pour into baking dish and bake for 18-20 minutes
Will stay good for 5 days or longer in fridge and freezer
*Note: If you would like to make a larger cookie cake, double this recipe and put in a larger pan. I haven’t personally tried doubling it, so I don’t know the exact baking time it would require. I’d put it in for 20-25 and then keep an eye on it every 5 minutes after that. And remember, this cake will still continue to bake after it’s removed from the oven, so under-baking is always the best and safest method.