Healthy Chocolate Chip Cookie Cake

5 from 4 votes

This healthy chocolate chip cookie cake is made with almond flour and sweetened with coconut sugar, making for an indulgent treat without the guilt!

Prep Time10

Cook Time16

Total Time26

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 356kcal

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.

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.