I have never been a cake person. I always preferred brownies, ice creams, cookies…basically any other dessert over cake. When we were younger, for our birthday, our mom used to always get us these wonderfully decorated cakes and I would get to blow out the candles but that would be the extent of it. In later years I started to request she get me an ice cream cake. Then I would proceed to eat the frosting and ice cream leaving the cake layer completely in tact. Back to now – we celebrated my birthday this year with my whole family at my parents’ house and being more aware of what foods I like to put in my body I decided to make my own healthified version of a cookie pie so I that could enjoy a special birthday dessert too!
This cookie pie has the texture of a cookie – a soft and chewy inside but a nice crisp outside, has a healthy dose of chocolate, and tastes like a browned butter cookie from the use of the ghee. I made this not too sweet but if you are used to desserts tasting a bit sweeter you can easily add more coconut sugar. I also used a 100% chocolate (this brand of chocolate is my current favorite) for the chocolate chunks to lower the sugar even more but you can use a dark or semi dark chocolate if that better suits your taste buds.
paleo, gluten free, grain free, refined sugar free
Chocolate Chunk Cookie Pie
This cookie pie has the texture of a cookie - a soft and chewy inside but a nice crisp outside, has a healthy dose of chocolate, and tastes like a browned butter cookie from the use of the ghee. But is not over indulgent and has enough fiber and fat to be satisfying and prevent crazy sugar cravings.
low carb, lactose free, gluten free, grain free, low sugar, refined sugar free, paleo
- 6 tbsp ghee
- 1/3 cup* coconut sugar
- 3 eggs pasture raised if possible
- 1 tsp vanilla
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinammon
- 1/8 tsp sea salt
- 1/2 cup chopped dark chocolate bar or chocolate chips
Preheat oven to 350 and using coconut oil or more ghee grease a springform pan or 8 in circular cake pan
In the bowl of a stand mixer (or by hand) cream together the ghee coconut sugar and eggs. Once well mixed add in the vanilla and mix again
Add in the dry ingredients and mix again until all is well incorporated but being careful not to overmix
Add in the chocolate chips and once more
Pour the dough into your cooking vessel and with the back of a spatula pack the dough down and spread out evenly in the tin.
Baking at 350 for 17-19 minutes or until the edges are nicely golden brown.
Remove from oven and let cool for about 15 minutes. Remove from springform pan and serve!
* I used 1/3 cup coconut sugar to reduce the sugar quantity but if you are used to desserts being more sweet I would recommend you double the amount of coconut sugar to 2/3 cup.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.