Small batch Chocolate Chip Cookie Cake (Gluten & Dairy Free!)
There’s something so nostalgic about a good cookie cake. Chewy on the edges, soft in the middle, and just the right amount of sweet. But this one? It’s made with almond flour, tapioca starch, and natural sweeteners—so it’s as wholesome as it is indulgent. And the best part? It’s small batch— and We’re topping it with silky chocolate frosting roses and the prettiest dye-free sprinkles for a treat that’s party-ready and parent-approved.
This cookie cake is perfect for kid birthdays, holidays, or anytime you want to add a little joy to your baking. You can bake it in a skillet or round pan, and decorating it is a fun way to get little hands involved too (mine loved placing the sprinkles one by one!).
Why You’ll Love It
- Made with better-for-you ingredients
- small batch— no leftovers !
- No refined flours, dairy, or artificial dyes
- Ready in 30 minutes
- Decorated with piped chocolate frosting roses (and yes, they’re easier than they look!)
Let’s bake something sweet.
Ingredients
For the Cookie Cake:
- 1 1/4 cups almond flour
- 1/2 cup tapioca starch
- 1 1/2 tsp baking powder
- 1/4 cup melted refined coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp xooxnur milk
- 1 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 chopped 1.6 oz chocolate bars or ~2/3 cup chocolate chips
For the Chocolate Frosting Roses:
- 1/2 cup Coconut butter
- 2 tbsp refined coconut oil
- 1/4 C maple syrup
- 1/4 C Full fat coconut milk
Topping:
- Dye-free sprinkles
Instructions
For the cookie
- Preheat oven to 350°F. Grease or line a 6-7inch round cake pan or skillet with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca starch, and baking powder.
- In another bowl, whisk the melted coconut oil, coconut sugar, maple syrup, egg + yolk, vanilla, and salt.
- Add the wet ingredients to the dry, and stir until a dough forms. Fold in chocolate chunks or chips.
- Spread batter into your prepared pan and smooth the top. Sprinkle with extra chocolate and a pinch of sea salt if desired.
- Bake for 15 minutes, or until golden and a toothpick inserted comes out clean. Let cool completely.
For the frosting
- In a medium bowl, use a hand mixer to beat together the coconut oil and nut butter until smooth and fluffy (1–2 minutes).
- Add maple syrup, cacao powder, vanilla, and salt. Beat again until thick and creamy.
- If needed, chill for 5–10 minutes to firm up before piping.
- Transfer to a piping bag fitted with a large star tip and pipe your roses! Add Sophie’s if desired. Serve and enjoy!
