Sometimes you want a cookie. Sometimes you want a cake. Sometimes you just want something sweet and don’t know what to make!
In cases such as these, bust out this recipe for cookie cakes and you’ll be all set. I made these a few weeks ago and have been hanging onto the recipe for you. These grain-free Almond Butter, Raisin & Chocolate Cookie Cakes are the solution to your cookie, cake, and chocolate chip cravings…all in one easy treat!
Although I’m eating mostly nut-free these days, if you can eat nuts these little cakes are a worthy splurge. They would make a perfect summer treat with a scoop of coconut milk ice cream or whipped coconut cream on top.
These cookie cakes freeze well, so if you want to tuck them away (out of sight out of mind) so that you don’t eat the whole batch at once, you’re free to do so. I’m all for enjoying life’s sweeter side, but we must always do so in moderation with treats treated as treats.
Let’s be honest. Some of the most popular recipes here on the site are desserts or baked goods. When recipes around the web “go viral,” they’re almost never for salads or soups. Breads, pastries, candies, cookies, and pies? That’s more like it. We love our sweets and it shows.
It would be untrue for me to say that while I post treat recipes here often (and heck, I even wrote a cookie cookbook), I don’t have much of a sweet tooth myself. That’s a lie. I do have a sweet tooth and I do love sweets! But here’s my secret: managing my sweet tooth by not eating sweets very often is the ticket to not letting dessert rule my life.
The treats that I share here are pretty much the only treats that I make and eat. I don’t bake a fresh batch of chocolate muffins every morning or conclude every meal with truffles. Oh how I wish I could, but my body would never stop hating me if I behaved this way. Sugar, even natural sugar, is meant for special occasions, celebrations, and once-in-a-while treats.
That said, I want all of us to be eating as super healthy as possible—even when it comes to our treats. These cookie cakes are gluten-free, grain-free, dairy-free, naturally sweetened, and free of nutritionally empty white flour. So you can enjoy one or two, savor them without guilt, and freeze or share the rest with people you love.
Treat treats as treats. And when you eat them, take pleasure in every bite!
- ½ cup creamy roasted almond butter or cashew butter
- ½ cup virgin coconut oil, room temperature but preferably not melted
- ½ cup honey
- 2 large eggs
- 6 tablespoons coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup raisins or dried currants
- ½ cup dairy-free chocolate chips or 5 tablespoons raw cacao nibs (optional)
- Preheat the oven to 350º. Line 24 cups of a mini muffin pan with paper liners.
- With an electric mixer, beat together the almond butter, coconut oil, and honey until smooth. Add the eggs and beat until smooth. In a small bowl, whisk together the coconut flour, cinnamon, baking soda, and salt. Add the dry ingredients to the almond butter mixture and beat to combine. Stir in the raisins and chocolate chips or cacao nibs, if using.
- Divide the batter among the lined muffin cups. Bake for about 15 minutes until deeply golden brown and a toothpick inserted comes out clean. Cool completely before storing or serving. (Store in an airtight container at room temperature for up to 2 days, or refrigerate or freeze for longer storage.)