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The Best Paleo Cookie Cake

11.17.2018

 

Raise your glasses... of milk! We here at fashionfaithfood.com are celebrating 1 year of blogging! This cake is perfect for any day during the year but especially perfect for this time of the year because it includes canned pumpkin! If you're not a fan of pumpkin don't worry this holds a very mild flavor in the cake. My husband and I devour this in about 2 days...we love it that much. 

 

Ingredients:

WET:

  • 2 TBL unsweetened applesauce

  • 2 TBL coconut oil (melted)

  • 1 Egg

  • 1tsp vanilla extract

  • 2/3 Cup pumpkin puree 

  • 1/2 Cup all natural nut butter 

  • 1tsp vanilla extract

  • 1/3 cup Coconut sugar

  • 1/3 cup sugar free sweetener (or just double the coconut sugar) 

DRY:

  • 1 cup Almond Flour 

  • 1/4 cup Coconut Flour

  • 1/2 tsp Baking soda

  • 1/4 tsp Baking powder

  • 1/4 tsp Salt

  • 1/2 cup Chocolate chips

Directions:

1) In two separate bowls. Start by mixing your wet in a large bowl with an electric hand mixer for best results.

2) Next whisk your dry ingredients in another bowl.

3) Using a spatula combine your dry and wet ingredients together. Don't forget to stir in your chocolate chips! (I like to use a dark chocolate)

4) Bake at 350 for 18-20 min.

 

Let cool and enjoy! 

 

 

 To learn more about the products used in this recipe click on the image above. 

xxo- Charlotte Faith

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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