Go Back
–+ servings
Slice of passover chocolate chip cookie cake slightly removed from the rest of the cake.
Print Recipe
5 from 14 votes

Kosher for Passover Chocolate Chip Cookie Cake (Gluten-Free & Nut-Free)

Adapted from Molly Yeh's hazelnut + almond flour chocolate chip cookie cake
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 223kcal

Equipment

  • small mixing bowl
  • silicone spatula
  • 9" round cake pan

Ingredients

  • ½ cup coconut flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ teaspoon kosher salt Diamond Crystal
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 F. Grease an 8" or 9" round cake pan, line the bottom of the sprayed pan with a round piece of parchment,, and then grease the parchment.
  • Combine flour, sugars, and salt in a mixing bowl.
  • Add eggs and milk, and stir until well combined.
  • Stir in chocolate chips.
  • Press the mixture into the cake pan.
  • Bake for 20-25 minutes or until the edges are golden. Cool in the pan for about 5 minutes, then turn out onto cooling rack to cool completely.
  • If desired, top with your favorite buttercream frosting.

Notes

This recipe can also be baked in a square 8x8 pan.
To make this cookie cake dairy-free or pareve, use vegan chocolate and dairy-free milk.

Nutrition

Calories: 223kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 187mg | Potassium: 39mg | Fiber: 3g | Sugar: 35g | Vitamin A: 65IU | Calcium: 22mg | Iron: 1mg