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+ servings

Chocolate Chip Cookie Cake

Gluten-Free and grain-free cookie cake made with almond butter and chocolate chips that tastes like an ice cream cookie sandwich in cake form.


Wet Ingredients

  • 4 eggs (large or XL)
  • 1 cup natural sugar (Sugar in the Raw or Turbinado)
  • ½ cup brown sugar
  • ¾ cup almond butter
  • ½ cup coconut oil, melted but not hot (or melted butter)
  • ¼ cup unsweetened almond milk
  • 1 Tbsp vanilla extract

Dry Ingredients

  • 2 cups superfine blanched almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp fine grain sea salt
  • 1 cup chocolate chips (i love Lily’s), plus more for decorating


  • ½ cup coconut oil melted but not hot (or melted butter at room temp)
  • 3 cups powdered sugar
  • ¼ cup almond milk, at room temperature (any milk will be great)
  • 1 tsp vanilla extract



  • Preheat oven to 350°F. Oil three 6" round cake pans, and line the bottoms with parchment rounds.
  • In a large bowl, whisk together all of the wet ingredients until combined.
  • In a separate bowl, whisk together the dry ingredients.
  • Add the dry ingredients to the wet a little at a time until fully combined, and the batter is smooth. Fold in the chocolate chips.
  • Divide the batter evenly between the 3 pans, using your spatula to smooth the tops. Bake for 20-25 minutes, until a cake tester inserted into the center comes out clean.
  • Remove cakes and set them on a cooling rack. Once they're cool, wrap them tightly in cling wrap and refrigerate for at least 12 hours (or overnight).
  • The day of, frost cake one layer at a time. Then lightly frost the top and sides of the cake. Refrigerate until 1 hour before serving.


  • In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk, and vanilla until smooth and creamy.