Indulgent Cookie Cakes Recipe


Indulgent Cookie Cakes Recipe


These Cookie Cakes are perfect for anyone with a sweet tooth, but not only that, they are also quick, simple and full of great ingredients! Treat yourself and give them a try…


Makes 12 cookies


150ml light unsweetened coconut milk

2 tbsps flaxseed, ground

2 tbsps ground almonds

3 tbsps coconut flour

200g gluten-free flour of choice

2 tbsps organic cocoa powder

1 tsp bicarbonate of soda

4 tbsps chocolate flavour whey or rice protein powder (optional)

6 pitted dates, chopped finely

45g dark chocolate (minimum 70% cocoa), cut into small pieces

3 tbsps organic coconut oil, melted

50ml olive oil 3 tbsps stevia (or natural sweetener of your choice) plus a bit extra 2 tsps vanilla extract



Preheat oven to 180˚C/350˚F. Mix the coconut milk, flaxseed and almonds in a bowl. Mix the flours, cocoa powder, bicarbonate of soda, protein powder, dates and chocolate in a bowl. Add the oils, stevia and vanilla extract to the coconut milk mixture. Stir well. Leave to stand for 10 minutes. Pour the wet mixture into the dry mixture and stir well. Add a drop of water if needed. The consistency should be of a thick paste. Line several trays with baking paper. Roll small amounts of the mixture into balls. Press gently into disc shapes (maximum 15mm thick) onto the baking paper. Allow some space between the cookies, as they will spread whilst baking. Sprinkle a little extra stevia on top of each cookie, and gently press it into the dough. Bake for 7 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 3 days.