This healthy chocolate chip cookie cake is soft and chewy, and made with wholesome ingredients like almond flour and coconut sugar. It’s gluten-free, can be dairy-free, and perfect for clean-eating celebrations!
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I have been making this cookie cake on repeat, and Sami loves it so much that he has requested I make it for his birthday every year since I first published it! So this cookie cake does make for a great, healthy birthday treat.
Think of this cake as a cross between the Pizookie and the cookie cakes by The Great American Cookie Company. My kids love both so much that, as with many of the recipes on this site, I had to make a healthier version! Et voila, this healthy chocolate chip cookie cake was born!
Why you’ll love this recipe
It doesn’t have any refined carbs or starches. Not only is this cake gluten-free, but it also doesn’t use potato starch, rice flour, or any other refined carbohydrates found in many gluten-free baked goods. Think potato starch, rice flour, and tapioca starch.
It is quick to make. The whole recipe is ready in under 30 minutes!
Ingredient Notes
Almond flour: Use blanched almond flour and not almond meal for the best results. Almond meal is almonds crushed with the skin, and for this recipe, we want almond flour, which is made with skinned and blanched almonds.
Chocolate chips: I have used dark and keto-friendly varieties with great results. You can also use allergy-friendly chocolate chips like the ones by Enjoy Life.
Sugar: Coconut sugar and organic cane sugar both work well in this recipe. I have yet to try it with honey or maple syrup, but I do imagine honey will leave an aftertaste.
Butter / Oil: You can use butter or coconut oil. When opting for coconut oil, use refined coconut oil if you dislike the coconut aftertaste. By swapping out the butter for the oil, you will have a vegan and paleo cookie cake!
How to make a bakery-style cookie cake
Full instructions are in the recipe card, but here’s a quick run-down.
How to Store
This cookie cake can be stored on the countertop for up to 5 days.
To freeze, wrap the cake first in plastic wrap and then foil before sealing in a zip-top bag. It should stay good for three months.
More healthy desserts to try:
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
This recipe was first published in 2018, modified in 2022, and has been updated with step-by-step pictures for your benefit.
The recipe is inspired by Wellness Mama’s chocolate chip cookie recipe, but adjusted to be refined sugar-free and baked as a cookie cake.
Healthy Chocolate Chip Cookie Cake
Equipment
- 1 10-Inch cake pan or use a spring form pan or pie dish
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- Pinch sea salt
- 4 ounces butter at room temperature
- 1/2 cup coconut sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
Frosting (optional)
Instructions
- Preheat your oven to 350ºF/ 180ºC. Grease a 10-inch cake pan and line it with parchment paper.
- In a medium bowl, combine the almond flour, baking soda, and salt with a whisk and set it aside.
- In another large bowl, combine the butter and sugar with a hand beater until light and fluffy. If using coconut oil, see note 1. Add the egg and beat again till thoroughly combined. Add the vanilla and stir. Next, add the dry ingredients a little at a time till fully incorporated into the batter.
- Lastly, add 2/3 of the chocolate chips (save a few to spread on top of the cookie cake) and stir to combine. Spread the mixture into the cake pan and top it with the remaining chocolate chips.
- Bake for up to 16 minutes or till golden on top. It will be soft and will harden as it cools. Let it cool before running a knife along the edges and flipping it over onto a large platter. Ice with your favorite frosting. Or, enjoy it straight from the pan with scoops of ice cream.
Video
Notes
- For best results, bring the egg and butter to room temperature before starting on the recipe. If using coconut oil, add the semi-solid oil to the beaten egg and sugar, and proceed as instructed.
- I have used both dark and semi-sweet chocolate chips in this recipe. There isn’t a marked difference in sweetness, but you can add 1/4 cup more sugar if using dark chocolate chips.
- Watch the cookie cake after the 10-minute mark to avoid burning it.
- Store the cookie cake on the countertop for up to 4 days. You can also freeze it by letting it cool completely, then wrapping it in plastic wrap, then foil, and sealing it in a freezer bag. It should be okay in the freezer for 3-4 months.
Jess says
This cookie tasted so good! Our kids absolutely loved it too! I appreciate that it’s so much healthier than a regular cookie cake and it’s really easy to make. I made it a day ahead, froze it and it tasted fresh the next day!
Zeeshan Shah says
I’m so glad it worked out so well for you Jess! Thank you so much for the rating and review!