Preheat your oven to 350°F.
In a mixing bowl, whisk together the almond flour, arrowroot flour, coconut sugar, salt, and baking soda.
Add the palm shortening and vanilla extract, and beat with an electric mixer.
Fold in the chocolate.
Line a 12" cast iron skillet with unbleached parchment paper on the bottom only.
Spread the cookie dough evenly in the skillet and pack it down.
Bake for about 20 minutes or until the edges are beginning to brown slightly.
Let the cookie and the skillet cool completely before frosting.
For the cookie dough, mix together all the ingredients — palm shortening, honey, vanilla extract, coconut flour, almond flour, salt and liquid vanilla stevia.
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 <a href="http://www.craftfoxes.com/blog/frosting-tips-for-delicious-homemade-cakes">frosting tips</a> on CraftFoxes.
This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/193660812X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=193660812X&linkCode=as2&tag=craftfocom-20&linkId=XWUCLFK2T3WSETSG">"The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert"</a> by Kelly V. Brozyna (Victory Belt Publishing).