I’m so so so excited to share this recipe with you today!! It’s a recipe I plan on making again for Valentine’s, future Friday movie nights, at my next dinner party, every and any church potluck, and basically any other event I can come up with an excuse to make it. It’s SO easy, essentially 7 ingredients, and only requires one bowl! It also happens to be gluten free, if that is your thing. Do I have you on board yet!?
I first saw the idea for this cookie cake while watching Girl Meets Farm with Molly Yeh. I adapted her recipe slightly to make it a little simpler and one bowl. Kyle and I loved it and definitely plan on making again and again. It’s one of those genius dessert recipes you need to have in your back pocket, or at least on a sticky note taped to your refrigerator, at all times.
What is new with you guys?! The past few weeks have all strung together and felt like one never-ending day to me. I still feel very pregnant, very tired, and very ready!! Don’t worry though, I have been staying plenty busy with school and homework and a bunch of nesting projects that seem to never end. The nursery is set up, baby clothes are washed and folded, hospital bag is packed, and — I genuinely impressed myself — there are a few freezer meals carefully labeled and stashed away for after we come home from the hospital. Can you tell this mama is ready!?
Until the big day, you can find me bouncing on my birth ball, cleaning and organizing the baby’s closet for the 99th time, or glueing my eyes to Tidying up with Marie Kondo on Netflix. Happy (early) Valentine’s Day friends!
One Bowl Chocolate Chunk Cookie Cake (GF)
makes one 8-inch cookie cake
2 cups almond flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp salt
1/4 tsp baking soda
1 large egg
1 tbl vanilla extract
1/2 cup chocolate chunks
Flaky sea salt for sprinkling on top (optional)
Preheat oven to 350°F. Line an 8-inch cake pan with parchment paper.
In a large bowl, whisk together the almond flour, sugars, salt, and baking soda. Stir in the egg and vanilla, and mix with a wooden spoon until smooth. Fold in the chocolate chunks.
Pour into prepared pan and push down with hands or the back of a spatula until smooth on top. Bake in preheated oven for 20-25 minutes or until a toothpick inserted in center comes out clean and top is golden brown. Sprinkle with flaky sea salt.
Let cool for 15 minutes in pan before removing. Slice into wedges and serve!