Ingredients
- 1 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/3 cup coconut sugar
- 1/3 cup almond butter (or other nut butter)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 3/4 cup chocolate chips
Frosting
- 1/2 cup coconut cream
- 1.5 cups chocolate chips
- sprinkles
Instructions
- Preheat the oven to 350F and line cake pan or pie dish with parchment paper and nonstick spray.
- In a medium bowl, mix together almond flour, baking soda, and sea salt.
- In a large bowl, whisk together eggs and coconut sugar.
- Mix in almond butter, coconut oil, and vanilla.
- Add dry ingredients to wet and stir until well combined.
- Fold in chocolate chips
- Pour batter into prepared pan and press into the sides. You can add more chocolate chips on top.
- Bake in oven for 18-20 minutes or until slightly golden brown.
Frosting
- Using a double boiler (boiling pot of water with a bowl on top), melt together coconut cream and chocolate chips, stirring as it melts.
- Once melted, turn off heat and let cool for 10 minutes before refrigerating for 30 minutes.
- Pipe onto top of cookie cake, then add sprinkles if desired.
Category: dessert, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free