Christmas Cookie Cake (gluten free) (Edit recipe)

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This super easy cookie cake is gluten free, refined sugar free, and can be made completely vegan, too. I topped with naturally colored icing for decor. It's thick and tastes incredibly indulgent!

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PREP TIME

10 minutes

COOK TIME

16 minutes

INGREDIENTS

Serves: 12

Ingredients

2 cups Almond Flour
1.5 cups Oat Flour
1 tsp Baking Soda
.5 cup Unsalted Butter, Or vegan butter / coconut oil
.5 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
0.666 cup Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together dry ingredients
Add in softened butter, syrup, and vanilla and mix with a hand mixer until well combined
Fold in most of the chocolate chips, reserving some for topping
Line the bottom of an 8" round pan with parchment paper (I traced the pan then cut), and spray with nonstick avocado or coconut oil spray
Bake at 350 for 16 min
Allow to cool completely, about an hour, before removing from pan. I found placing in the fridge for the later 20-30 min helped
Use a butter knife to seperate cookie from the edges, then invert the cookie cake onto a plate to remove without breaking
Optionally, top with frosting and more chocolate chips
Slice and enjoy!

Notes

I used go super natural brand icing for a naturally colored touch!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	216
Fat:	17 g
Carbohydrates:	15 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	104 mg
Fiber:	2 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.

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