Chances are, this cookie cake will be your new favorite dessert! You got your raspberries and you got your chocolate cookie smothered with a cream cheese and honey frosting… and it is incredibly easy to prepare! Your taste buds won’t even care if you avoid gluten or grains in your diet, this is just darn scrumptious!
- 1 package (7.5 oz) Chebe All-Purpose or Original Bread Mix
- ½ cup almond flour (or 50g finely ground blanched almonds)
- 5 Tbsp cocoa powder
- 6 Tbsp sugar
- 6 Tbsp cold butter (cut into small pieces)
- 1 large egg (or aquafaba*)
- 2 Tbsp water
- 6 oz cream cheese, softened
- 3 Tbsp honey
- 1 cup raspberries
- ¼ cup sliced almonds
- dark chocolate shavings (for dusting) Keep frozen until ready to shave
Preheat oven to 350F.
Combine Chebe Mix, almond flour, cocoa powder, and sugar in a large bowl.
Add the butter, and blend until it becomes a coarse meal. Add the egg and water, blending again. Kneed with your hands until it forms a well-blended ball of dough.
Roll the dough onto a cookie sheet, forming a 12” x 8” oval. Place dough in the oven for 20 minutes. Remove and allow to cool completely for another 15-20 minutes.
Blend together the cream cheese and honey until it becomes a smooth spread.
Once the dough is baked and cooled completely, apply the cream cheese spread evenly over the top of the dough.
Sprinkle the almonds, raspberries, and chocolate shavings on top – to your own taste.
Cut the cookie cake into pieces and enjoy right away, or freeze it to enjoy later!
The cream cheese and honey topping is used in our Strawberry-Pistachio Tart.
*For an egg-free version, use 3 Tbsp aquafaba to replace one egg.
These are awesome when frozen! Store them in a bag or plastic container and keep them in the freezer until that special day. Great when frozen (think Pepperidge Farm frozen cakes!) or slightly thawed!