Heart Cookie Cake {grain free}

I used an 8 inch silicon mold, which yielded 4 cookie cakes using this recipe. To make smaller cookie cakes (5 inch mold) split the dough into 8 parts for 8 cookies.

You can use either of my chocolate chip cookie recipes to make the cookie cakes.

If you use silicon molds, the cookie may still stick a bit on the bottom, so I recommend putting parchment paper on the bottom of the pan or silicon mold, and let the cookie cool completely. Another option which worked well for me is to put the cooled cookie, while in the mold or pan, in the refrigerator for about 15 minutes, so it firms up and comes out easily.

For chocolate here, I used my chocolate chips recipe.

For SCD, no chocolate, so use freeze dried fruit, nuts, or seeds, or just leave it as is and frost with nut butter frosting, whipped coconut cream, or other frosting.

I recommend super fine blanched almond flour with this recipe, and you can use other nut or seed flours.

Servings: servings of cookie cake

Calories: 121kcal

Ingredients

2 ½ cups blanched almond flour
¼ teaspoon salt
¼ teaspoon baking soda
½ cup coconut oil or olive oil, or other oil
½ cup maple syrup or honey
1 tablespoon vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C, or gas mark 4).
Combine all the dry ingredients in a bowl and blend with a spoon, or use a standing mixer.
Add the wet ingredients and blend it well with a spoon or mixer.
Separate the dough into four equal parts and press a dough part into an 8 inch baking pan.
Bake the cookie cakes for 15 minutes or until they are browned on top but not burnt.
Cool fully. To make it easier to remove the cookie from the mold, place the pan with the cookie in the refrigerator for at least 15 minutes.
Store sealed for a few days or in the refrigerator for a few months.

Nutrition