This cookie cake is one of the better decisions I’ve ever made in my life. OH! And don’t forget that it’s GLUTEN FREE and DAIRY FREE! PLUS the only sugar used in the recipe is coconut sugar.

Although I’ve heard that coconut sugar is a good alternative… if you want to make this recipe truly PALEO, leave out the coconut sugar (WARNING: your chocolate will be very bitter, and the cookie won’t be very sweet) And replace the peanut butter with almond butter.

This is as healthy as you can get, without sacrificing the cookie’s taste and texture.

Credits to: Rachel Conners at http://www.bakerita.com
This recipe was inspired by her paleo chocolate chip cookies

Gluten and Dairy Free Chocolate Cookie Cake with (Oil Infused) Peanut Butter Frosting

First things first: make sure you have all your ingredients. This recipe calls for ALOT of coconut oil, so make sure you’re stocked up. You’re going to need alot of it in the first step; which is making the chocolate chips.

Ingredients:

3/4 cup of coconut oil
3/4 cup of cocoa powder
1 cup maple syrup or honey (or 1/2 cup of each)
2 teaspoons salt
1 teaspoon vanilla extract
1/4 cup coconut sugar

Directions:

Line a shallow cookie pan with parchment paper
Combine all ingredients into a small saucepan over low-medium heat. Constantly stir until all ingredients are combined and smooth.
Pour the chocolate mixture in the lined cookie pan. Keep in freezer until hardened.

Break the chunks up and Enjoy!
(Best kept in fridge or freezer!)

ONTO THE MAIN EVENT!!!!

Now that you’ve got the most important part of the cookie… the CHOCOLATE… the next step is to make a pretty simple dough recipe that is just irresistibly gooey.

First, set out one egg and coconut oil… until it reaches room temperature. (If you’re feeling impatient, just fill a bowl with lukewarm water and set the egg/coconut oil in it for an hour or two)

Then make sure you have everything!

Ingredients:

1/2 cup coconut oil, room temp
3/4 cup coconut sugar
1 teaspoon vanilla extract
1 egg, room temp
1/2 tsp baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
2 1/4 cups almond flour
1 cup of your homemade chocolate chunks

Directions:

Preheat oven to 350 degrees.
Beat the coconut oil and coconut sugar until smooth.
Add vanilla and egg and mix until smooth.
Add the almond flour, nutmeg, salt, and baking soda to the bowl. Mix well.
The dough will be thick and gritty. Fold in the chocolate chunks.
Your dough will look HEAVENLY. Cover and refrigerate for at least an hour.

Once your dough has been refrigerated, you can either scoop them into balls, slightly flatten them, and cook them into cookies… OR you can evenly press it into a ghee greased cake pan and make a cookie cake! Decisions… decisions.

Cook for 10-15 minutes (10 for cookies, 15 for cake)

OPTIONAL: Peanut/Almond butter (Oil Infused) frosting!!!

With this peanut/almond butter frosting, I pretty much just winged it. I didn’t go off of a recipe. It turned out pretty good.

It’s 6 teaspoons of “special” coconut oil, about 1/2 cup chunky peanut butter and 1/2 cup of almond butter. (Replace 1/2 cup of peanut butter with a second 1/2 cup of almond to make it Paleo) I melted the ingredients together at a VERY LOW heat. It’s very important to not get the mixture too hot.

Then I just whipped some coconut sugar into it, and then refrigerated for about 10 minutes.

Once cooled, I poured it over the cookie cake and spread the frosting evenly. Then I put it in the freezer for about 5 minutes to set.

Then I cut the cake, and put it back in the fridge.