It’s St. Valentine’s day, so I am really excited to bring you this delicious chocolate chip confetti cookie cake that also just happens to be paleo, and AIP friendly! The icing on top is perfection, in my opinion!
When I reflect back on childhood memories of celebrations, a cookie cake was one of my favorite desserts of choice! From birthday parties to holidays, pretty much everyone can agree on enjoying chocolate chip cookie cake. And a slice of cookie cake from the local mall kiosk was one of my favorite indulgences as a teenager.
So I am thrilled to be able to continue making sweet memories with my family as we enjoy this autoimmune friendly chocolate chip confetti cookie cake. It’s super simple and scrumptious.
Chocolate Chip Confetti Cookie Cake Ingredients:
- ⅔ cup tapioca flour
- ¼ cup cassava flour
- 1 Tbsp. gelatin
- ¼ cup coconut sugar
- 1 tsp. Baking soda
- ½ tsp. Sea salt
- ¼ cup maple syrup
- ¼ cup palm shortening
- 1 tsp vanilla
- ½ cup clean chocolate chips, I use Enjoy Life brand (substitute carob chips for AIP*)
- 2 Tbsp. clean sprinkles, I use Let’s Do Organic Confetti Sprinkelz (consider omitting for AIP. I have personally felt comfortable with the ingredients and done fine with these).
Icing Ingredients:
- 1/4 cup palm shortening (it may be white or pale yellow depending on the brand)
- Generous 1/8 cup coconut butter (also known as coconut mana, not coconut cream)
- Generous 1/8 cup maple syrup
- 1 tsp. arrowroot powder
Chocolate Chip Confetti Cookie Cake Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix the tapioca flour, cassava flour, gelatin, coconut sugar, baking soda, and sea salt.
- In a small bowl, mix the maple syrup, palm shortening, and vanilla until the mixture is mostly incorporated and creamy.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Fold in the chocolate chips and the sprinkles.
- Gently flatten the cookie dough to form the cookie cake on the baking sheet by using your hands. Remember, it will not spread or flatten much in the oven, so aim for about a quarter inch or so tall.
- Bake for 12 minutes or until the edges begin to get golden brown.
- Allow to cool completely before icing.
- Add additional sprinkles on top if you desire and enjoy!
- Leftovers store well in an airtight container.
Icing Instructions:
- Whip all the icing ingredients together with a fork until well blended and creamy. Use a knife to gently spread on the cooled cookie cake.
*I prefer using this recipe from Unbound Wellness to make homemade carob chips for AIP. Simply spread in a shallow pan and cut into chips after it’s cooled.
Pro tip: I purchase many of the ingredients for this recipe, like hard to find palm shortening, via my Thrive Market box subscription and they ship right to my door. I love it because so many AIP and Paleo ingredients are harder to find, so this keeps it simple, saves me times, and also saves me money. Use this link to get 25% off your first order. Disclaimer: by using that link, I will earn a referral bonus in Thrive cash, but you still receive the same great prices and percentage off!
So there you have a Paleo and AIP friendly Chocolate Chip Confetti Cookie Cake! Did you make this recipe? Comment below or tag @simplywholesomeroots on Instagram or Facebook and hashtag it #simplywholesomeroots. If you enjoyed this recipe, try my chocolate chip cookies and fudgy brownies.
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