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Imagine a chocolate chip cookie transformed into a delightful cake! This recipe was quite the pleasant surprise. Over the years, I’ve routinely baked almond flour cakes or flourless chocolate cakes for birthdays and various celebrations.
For Walker’s birthday in May, I decided to get creative with this recipe, and to my delight, it turned out exactly like a soft, chewy chocolate chip cookie, but as a cake. This Chocolate Chip Cookie Cake is gluten-free, paleo-friendly, and packed with healthy fats and fiber from almond flour.
If you frequently bake gluten-free goodies, you likely already have these ingredients. I stock up on my gluten-free baking essentials monthly from Rise Market (check out my code below for discounts on health staples).
The almond flour here is essential and contributes to the cake’s incredible texture, so I wouldn’t suggest substituting it. When Vienna tried it, she exclaimed, “This is lightning bolt good, Mommy!” and confirmed it had the perfect bounce-back straight from the oven. That’s high praise from a 7-year-old!
Serves 6-8
*The coconut flour is crucial because it absorbs lots of moisture and gives the cake a lovely texture. Don’t skip it.
**You can find arrowroot or tapioca starch at your local health store or online in the baking section.
***If you want to use less maple syrup, just substitute the reduced amount with applesauce to maintain the moisture.
I haven’t made a nut-free version of this cake since almond flour is the main ingredient. For a nut-free option, consider the Flourless Gluten-Free Dark Chocolate Cake. Serve the cookie cake with coconut whipped cream, ice cream, or enjoy it on its own. It’s become a favorite at the McJordan house for birthdays, celebrations, or even just because. I’m eager for you to try it and hear your thoughts in the comments below. Enjoy!
Tigernut flour could work as an alternative to almond flour; it’s not a nut, but a tuber, with a sweet caramel taste. You might even find you can reduce the sugar by a third when using it.
Curious about a vegan option? Flax eggs might work as a substitute, but since this recipe uses four eggs, it may affect the cake’s structure. If anyone has successfully made it egg-free, please share your experience!
I was inspired to make this from a recipe I saw in my email newsletter this morning. It was a treat for breakfast! We reduced the maple syrup to 1/4 cup and compensated with about 1/2 cup of water. My daughter loved it and wants it for her birthday. Thanks!
Hi Natalie, almond flour recipes usually need eggs for binding. If you try using flax eggs in place of 1-2, it might work, but this recipe includes four eggs, so it might not hold together well. Sorry for any inconvenience!
Great suggestion! I hadn’t thought of that. Thanks!
PS: If you decrease the maple syrup, be sure to add some extra moisture to balance it out.
Hello, Joy. How moist will this cake remain if I make it on a Sunday to serve on Tuesday? I want to prepare it for special friends, but I’m a bit uncertain.
It should stay moist until Tuesday as long as you store it in the fridge in an airtight container. I’ve noticed it remains moist even after five days! Enjoy!
That’s awesome to hear it suited your taste for sweetness. So glad it was a success!
This cake is divine. We had it with the first strawberries of the season, which was perfect. I reduced the maple syrup to 1/2 cup and added 1/2 cup of water. The chocolate chips added enough sweetness on their own. My partner, who isn’t gluten-free, loved it.
Love the modifications! The first strawberries of the season do sound divine. So happy you enjoyed it!
Absolutely delicious and indulgent. The entire family loved it!
Thrilled to hear it was a hit!
Hi Joy, I made this cake for my mom’s birthday, thinking we’d have it for dessert, but we were too full after dinner at the Keg. We enjoyed it the next day, though. It was delicious! We’ll have it again for my birthday on Friday.
Glad you discovered it still tastes great after a day! It’s definitely a keeper!
We love this recipe so much that I make it as muffins every week. They’re perfect any time of day, and each muffin has 10 grams of protein! They stay fresh on the counter for four days and taste just as good as the first day. Thanks for a great recipe!
What a great idea to turn it into muffins! So happy you love this recipe!
I baked this cake for our adult daughter’s birthday, and it was a hit. I think it will become a staple for our birthday celebrations.
Awesome! I hope it becomes a regular in your home.
Can I use three eggs instead of four? It’s all I have on hand! Lol.
If you remove an egg, you may need to add a bit more liquid to compensate for the binding effect eggs provide. Fingers crossed it works out!
Can I replace the arrowroot or tapioca starch?
Unexpectedly decided to make a cake today after stumbling upon your recipe. I’m glad I did; it’s easy to make and delicious! This will be my go-to treat for gluten-free guests. Thanks, Joy!
Glad you enjoyed it—it’s always a winner!
Yes, you can!
Hi Joy, where can I get the cute cake pan from the picture?
The funfetti one? I got it on Amazon and it’s made of silicone.
Okay, made it last night and have a few thoughts:
1) It definitely needs salt—about 1/2 tsp should be right.
2) I used large eggs, and the cake was a bit eggy, so I’d reduce by one egg and use 1/4 cup of unsweetened applesauce instead.
3) 3/4 cup of chocolate chips worked well for me, and I love chocolate. Plus, it saves some money!
Great texture, and I love that there’s no added oil. Replacing an egg with applesauce might even enhance the texture further.
It’s my second time making this cookie cake, and this time I used four flax eggs (3 tbsp. water for each 1 tbsp. flaxseed). It worked wonderfully! It was a bit moist, but the taste was great. Baked for 55 minutes. Love it!
So happy to hear that! Thanks for sharing your egg-free version—I’m sure others will find it helpful!
Thanks for sharing your thoughts! Glad you enjoyed it!
As an edit, it freezes and thaws beautifully for future enjoyment. Also, for more protein, consider substituting one egg with plain Greek or higher-protein yogurt instead of applesauce. I’ll try it again and report back.
If I wanted to turn this recipe into muffins, how long should I bake them? I think I’ve seen the bake time mentioned somewhere but can’t remember.
I’d suggest starting with half the listed bake time. If you’re unsure, check the comments to see if anyone has shared their cook time for muffins.
