Recipe: Indulgent Cookie Cakes

“These cheeky treats are perfect as a warming, delicious evening treat as the weather turns colder at night…”

Nutritional Information (per serving)

  • 238 Calories
  • 17g Carbs
  • 10g Protein
  • 14g Fat


Indulgent cookie cakes1

  • 150ml unsweetened coconut milk
  • 2 tbsps flaxseed, ground
  • 2 tbsps ground almonds
  • 3 tbsps coconut flour
  • 200g gluten-free flour of choice
  • 2 tbsps cocoa powder
  • 1 tsp bicarbonate of soda
  • 4 tbsps chocolate flavour whey or rice protein powder (optional)
  • 6 pitted dates, chopped finely
  • 45g dark chocolate (minimum 70% cocoa), cut into small pieces
  • 3 tbsps coconut oil, melted
  • 50ml olive oil
  • 3 tbsps stevia (or natural sweetener of your choice) plus a bit extra
  • 2 tsps vanilla extract


  • Preheat oven to 180 ̊C/350 ̊F.
  • Mix the coconut milk, flaxseed and almonds in a bowl.
  • Mix the flours, cocoa powder, bicarbonate of soda, protein powder, dates and chocolate in a bowl.
  • Add the oils, stevia and vanilla extract to the coconut milk mixture. Stir well. Leave to stand for 10 minutes.
  • Pour the wet mixture into the dry mixture and stir well. Add a drop of water if needed. The consistency should be of a thick paste.
  • Line several trays with baking paper. Roll small amounts of the mixture into balls.
  • Press gently into disc shapes (maximum 15mm thick) onto the baking paper. Allow some space between the cookies, as they will spread whilst baking. Sprinkle a little
    extra stevia on top of each cookie, and gently press it into the dough.
  • Bake for 7 minutes.
  • Transfer to a wire rack to cool.

Makes 12 cookies

Preparation Time: About 30 minutesIndulgent cookie cakes2

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