The Fattiest Wonkiest Cookie-Cakes You'll Bake All Year. Next stop: High-Fat Heaven Recipe

Quick & Easy High-Fat, Low-Sugar Wonky Keto Cookie-Cake Recipe

Okay so we created this high-fat, low-sugar organic snack recipe because quite frankly, we were sick of spending a few quid on one 'healthy' snack to realise it had 17g of sugar in or oats or wheat or maple syrup or glucose syrup or coconut sugar or something icky and stupid and supposedly used as a preservative.

​Anyway rant over. Where were we? Oh yes, so, we made these cookie-cakes (a hybrid between a keto cookie and a paleo cake... squishy but kinda crunchy around the outside (Eminem style)), and they really have revolutionised our low-sugar, high-fat snack fighting mission. 

By using one small pudding bowl, a fork and 8 ingredients this is probably the easiest cookie-cake mixture ever! Whether you're looking for that perfect keto dessert or a cheeky paleo afternoon snack recipe - this is it. It's also a simple and fun recipe to make with your kids! Perfect to take along to childrens' paleo birthday parties (and save a few for yourself). 

 Ready and excited to make the most wholesome wonky and organic cookies of all time? Us too!

THE Ingredients
(To make 8 big guys)

2 cups of organic ground almonds
2 TSP of organic vanilla essence 
1 TSP of baking powder
2 eggs
3/4 cup of grass-fed butter or organic coconut oil
1/2 - 1 cup of Xylitol
(dependent on how sweet your tooth is)
2 TSP of organic grass-fed collagen (optional)
Dollops of organic almond butter
Optional extras: 0rganic dark (90-100%) chocolate & ginger chunks

Method In The Madness

1. Get your baking tray and plop the butter into it in little chunks. Turn the oven on at 180 degrees Celsius/ 356 Fahrenheit/ gas mark 4 and pop the tray and butter into the oven until the butter has melted. This saves on melting the butter elsewhere and having to do more washing up - plus it greases your tray. 

2. Whilst the butter is melting, grab a bowl and add to it all the ingredients - minus the almond butter and chocolate chunks. Stir until mixed. 

3. Now grab the tray from the oven with some gloves (careful that butter is hot) and pour it into the bowl. You'll now notice your tray is ready-greased with the butter residue - WOOP! Mix the butter into the mixture. 

4. Stir in the chocolate chunks (if you want them!). Grab your tray (remember it's hot) and plop the doughy, guuuuey mixture onto the tray and press it down with a spoon/fork a little so they spread and look like cookies. Or leave them as plops for a more 3D cookie bite (like in our pics).

(Remember, the wonkier the better - no-one likes perfection... Well if they do, they've come to the wrong cookie parlor.) 

5. Pop the tray into the oven and wait 15 mouth-watering minutes. You can check on them all you like. We prefer ours bronzed, but beige works too if you like them squidgier. 

6. I would say leave them to cool... But what's the point? Nom nom nom and they're gone. Hello burnt tongue.


Serving Suggestion  

Lather in organic coconut cream, coconut yoghurt or if you like dairy go for organic double cream.

Enjoy!

Loved this recipe? Why not try our organic avocado chocolate mousse recipe here 

Or make time for an organic almond milk Matcha tea latte. Click here for the recipe