Flourless double chocolate chip cookie cake
A flourless chocolate chip cookie cake with decadent dark chocolate and white chocolate morsels to satisfy all your sweet cravings! (Gluten-free, dairy-free, naturally sweetened)
Ingredients (8 servings)
2 cups almond flour
1/2 cup coconut flour
3/4 cup date sugar
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
2 Tbsp milled flaxseeds
1/2 olive oil (Use my code to discount on Kosterina olive oil, one of my favorite quality brands)
2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
4 Tbsp water
Appliances & Utensils
mixing bowls
measuring cups
round baking dish
Instructions
Preheat your oven to 350°F. Line your baking dish with parchment paper.
In a small bowl, stir together 2 Tbsp flaxseed and 4 Tbsp water. Let it sit for 5–10 minutes to thicken.
In a large bowl, combine almond flour, coconut flour, date sugar, salt, and baking soda.
Stir in the flax egg, avocado oil, and vanilla. Mix until a thick dough forms.
Add both white and dark chocolate chips to the bowl. Stir to combine.
Scoop the dough into your baking dish and press it evenly across the surface. Smooth the top.
Bake for 30-40 minutes, or until the edges are golden brown and the center is set.
Let cool in the dish for at least 15 minutes before slicing. Enjoy!
Pro Tip: Top with whipped cream or ice cream (DF options) for some added sweetness to this cookie cake!
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Omgggg I need