Paleo Birthday Cookie Cake with Cookie Dough Frosting

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Kids of all ages get a big kick out of a giant cookie. Try this cookie “cake” with cacao nibs, which can taste a bit like coffee beans.
Try making this paleo version of cookie dough with these chocolate chip wafers.
Serves: 10
Cake ingredients:
2 cups (224 g) almond flour
1/4 cup (34 g) arrowroot flour
1/2 cup (80 g) coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup palm shortening
1 teaspoon vanilla extract
3 ounces dark chocolate, finely chopped, or 2 & 1/2 ounces cacao nibs
Cookie dough frosting ingredients:
1/2 cup palm shortening
1/4 cup honey
1 teaspoon vanilla extract
2 tablespoons coconut flour, sifted
2 tablespoons almond flour
1/8 teaspoon sea salt
Liquid vanilla stevia to taste

Step 1

Preheat your oven to 350°F.

Step 2

In a mixing bowl, whisk together the almond flour, arrowroot flour, coconut sugar, salt, and baking soda.

Step 3

Add the palm shortening and vanilla extract, and beat with an electric mixer.

Step 4

Fold in the chocolate.

Step 5

Line a 12" cast iron skillet with unbleached parchment paper on the bottom only.

Step 6

Spread the cookie dough evenly in the skillet and pack it down.

Step 7

Bake for about 20 minutes or until the edges are beginning to brown slightly.

Step 8

Let the cookie and the skillet cool completely before frosting.

Step 9

For the cookie dough, mix together all the ingredients — palm shortening, honey, vanilla extract, coconut flour, almond flour, salt and liquid vanilla stevia.

Step 10

Decorate the cookie cake with the frosting. I use a #1M Open Star Tip to create stars at the top, and a small round tip to write Happy Birthday. If you don’t feel confident writing Happy Birthday, just pipe stars or flowers all around the border of the cookie cake, and fill the middle with candles.
For more ideas, check out our frosting tips on CraftFoxes.

Step 11

This recipe is excerpted with permission from "The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert" by Kelly V. Brozyna (Victory Belt Publishing).

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