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Scrummy Paleo Chocolate Chip Cookie Cake Recipe

This recipe started out as a chocolate chip cookie recipe – I was testing out different combinations of ingredients to see what would make the best Paleo chocolate chip cookies.

Instead, I discovered this combination of ingredients made a great cake texture instead. The tapioca flour adds a fluffiness to the texture while the almond flour keeps it compact enough for a cake consistency.

Think of this as a thin chocolate chip cake. It’s thinner than a regular sponge cake but definitely thicker than a cookie. But absolutely delicious!

So if you’re looking for something a bit different to serve for dessert or to take to a party, then give this scrummy Paleo chocolate cookie cake recipe a try!

Paleo Chocolate Chip Cookie Cake Recipe

Step 1:

Preheat your oven to 350 F (175 C).

Step 2:

Place the almond flour, tapioca flour, baking soda, and pinch of salt into a large mixing bowl.

Step 3:

In a cup, gently melt the honey if it’s too thick to mix well.

Step 4:

Add in the egg.

Step 5:

Add in the vanilla extract and whisk the mixture.

Step 6:

Add in the melted ghee or coconut oil to the mixing bowl.

Step 7:

Add in the honey, egg, and vanilla extract mixture to the mixing bowl.

Step 8:

Mix everything together well.

Step 9:

Measure out the chocolate chips and fold into the batter.

Step 10:

Pour the batter into a 9-inch round baking pan (I cut out a circular patch of parchment paper and placed it on the bottom of the pan so that the cake wouldn’t stick to the base of the pan and would be easy to lift out.)

Step 11:

Smooth out the batter with a spoon so that it fills the pan (the batter is fairly thick).

Step 12:

Bake in the oven for 15 minutes.

Step 13:

Use a cocktail stick to check that that the cake is done. Poke the cocktail stick into the middle of the cake. If it comes out clean, then the cake is done. If not, cook for a few extra minutes. Cut into slices and enjoy!

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Paleo Chocolate Chip Cookie Cake Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

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Ingredients

• 1 1/2 cups (190 g) almond flour
• 1/2 cup (65 g) tapioca flour
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup (16 g) honey
• 1 egg
• 2 teaspoons vanilla extract
• 2 Tablespoons ghee or coconut oil
• 100g (2/3 cups) dark chocolate chips

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Instructions

1. Preheat the oven to 350F (175 C).
2. Mix all the ingredients together in a large mixing bowl.
3. Pour batter into a 9-inch circular baking pan.
4. Bake for 15min until a tooth pick comes out clean when placed into the center of the cookie cake.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 15 g
• Fat: 19 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 5 g