Having a moment with this (gluten-free + refined sugar-free!) Sea Salt Cookie Cake. I know the Holiday season is a time for baking multiple Christmas cookies, but why not bake one giant cookie in a cast iron skillet and treat it like a little cookie cake? Add a scoop of your favorite ice cream on top and dig in with some spoons!

This Sea Salt Cookie Cake is made with all kinds of good-for-you-things (really!) like almond flour, almond butter, coconut oil, and dark chocolate. Let’s discuss why each one is so super for your diet.

Almond flour is made from ground almonds, making it an excellent source of healthy-fats and vitamin E, among other vitamins and minerals. Because it’s made from ground up almonds, almond flour is completely gluten-free, grain-free, and suitable for those following a lower carbohydrate diet.

Almond butter, like almond flour, is rich in heart-healthy monounsaturated fatty acids. These types of fats have been clinically shown to keep blood vessels healthy, therefore reducing the risk of heart disease, including heart attacks and stroke. Almond butter also contains vitamin E, iron, potassium, magnesium, and calcium. If you’re out of almond butter or just not a fan, feel free to swap the almond butter in this recipe with another nut butter of choice. Peanut, cashew, and pecan butter would all make delicious substitutions.

Coconut oil is my favorite baking oil of choice. Not only does it impart a subtle flavor and taste, it’s abundant in good fats (medium-chain triglycerides and lauric acid, among others) too.

Giant chunks of dark chocolate, of course, are the best part of this cookie cake recipe. Dark chocolate (look for a bar that’s at least 85% cacao or higher!) is a delicious source of antioxidants, including polyphenols, flavanols and catechins, which are key in reducing oxidative cell damage. In fact, this study found that dark chocolate and cacao had higher antioxidant activity than several notable fruits, including blueberries and açaí. Dark chocolate is also a surprising source of minerals including magnesium, iron, and copper, and manganese. Again, quality of dark chocolate is key. My favorite dark chocolate bars and brands are Eating Evolved, Alter Eco, and Hu Kitchen!

With so many nutrient-dense ingredients, this Sea Salt Cookie Cake is an indulgent treat, and healthy sweet. I hope your love it as much as myself – and my husband- do!

Sea Salt Cookie Cake

Yields one 6 or 7-inch cookie cake

Ingredients:

1 egg (or sub flax egg to make vegan)
1 tsp vanilla extract
1/3 cup almond butter
4 Tbsp maple syrup
4 Tbsp melted coconut oil
1 cup almond flour
1/4 tsp baking soda
1 bar high-quality dark chocolate, chopped into large chunks
1 tsp flaky sea salt

Directions:

Preheat oven to 325 degrees and lightly grease a small cast iron skillet – I used a 6-inch skillet, but feel free to use a larger size or cake tin, too.

In a stand up mixer, beat together egg, vanilla, almond butter, maple syrup, and coconut oil. Slowly add in almond flour and baking soda, until batter is combined and sticky.

Fold in half of the chocolate chunks, reserving the other half for topping the cookie cake.
Spread cookie batter into greased skillet. Sprinkle with remaining chocolate chunks and lightly press into dough to stick.

Bake for 18-22 minutes or until toothpick inserted into center of cookie comes out clean. Turn on broiler and broil for an additional 2-3 minutes, or until cake is golden. Be careful not to overdo this part – cookie cake gets golden (and burns!) fast.

Carefully remove cookie cake from oven and sprinkle with flaky sea salt. Top with a scoop of your fave ice cream and devour with 2 (or 3, or 4!) spoons!