Cookie Brownie Cake

Who doesn’t love cookies, brownies, and cake? Why not have a dessert with all three. 

This one everyone will love!!!! 

A dessert that will put a smile on anyone’s face without all the sugar guilt. 

Paleo Friendly!

Prep Time

12 Minutes

Cook Time

20 to 25 mins

Total Time

32 to 37 mins

 

Servings

16 Servings

Ingredients

Cookie Layer:
  • 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
  • 1 cup maple syrup (Lakanto brand for sugar free)
  • 2 cups of cassava 
 
Brownie Layer:
 
Frosting Layer:

Directions

1) Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.
 
Cookie Crust Layer:
2) In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth.
 
3) Add in flour and stir everything together until the dough is uniform and pliable.
 
4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
 
Brownie Layer:
5) Add all the ingredients together and mix well. Then pour the batter on top of the cookie dough layer.
 
6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
 
Frosting Layer:
7) While the cake is baking, prepare the frosting layer. Scoop out the harden coconut milk from a can add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and vanilla protein powder and mix well using a spoon or a hand mixer.  You want the frosting thick and creamy. If it is runny add more powdered sugar. 
 
8) Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting.
 
9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve!
 
Optional: Add smashed up graham crackers. 
Print

Cookie Brownie Mix

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 15 minutes
Servings 16
Author Kimberly Althauser-Lucas

Equipment

  • 3 QT Baking Casserole Dish

Ingredients

Cookie Layer

  • 1 cup room temperature creamy nut butter (tahini, sunflower, cashew, peanut, or almond butter)
  • 1 cup maple syrup (Lakanto brand for sugar free)
  • 2 cups cassava flour

Brownie Layer

Frosting Layer

  • 1 can full fat coconut milk (only the thick coconut omit the liquid)
  • ¼ cup Lakanto powdered sugar
  • 1 scoop vanilla protein powder optional (I used Onnit brand)

Instructions

  • Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.

Cookie Crust Layer

  • In a medium sized mixing bowl, add nut butter and maple syrup. Mix together until smooth. 
    2. Add in flour and stir everything together until the dough is uniform and pliable. 
    3. Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.

Brownie Layer

  • Add all the ingredients together and mix well. Then pour the batter on top of the cookie dough layer. 
    2. Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean. 

Frosting Layer

  • While the cake is baking, prepare the frosting layer. Scoop out the harden coconut milk from a can add to a mixing bowl and omit the liquid in the can. Add in the powdered sugar and vanilla protein powder and mix well using a fork or a hand mixer.  You want the frosting thick and creamy. If it is runny add more powdered sugar.  
    2. Once cake is finished allow to cool for 10 minutes. Once cooled put into the fridge for a hour before topping it with the frosting. 
    3. After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve! 
    Optional: Add smashed up graham crackers. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.