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!
Tried this recipe?Let us know how it was!