hello friends!

first we want to say hello new readers!!  welcome to the crazy, fun, unpredictable, always changing blog run by us, lori and michelle.

our parents came for a short visit a few weekends ago and through our Instagram life we highlighted our chocolate chip cookie recipe again, which we enjoyed with the folks.

gluten free buckwheat cookie cake

Gluten-free chocolate chip cookie cake made with buckwheat.

and for the frosting we whipped up a chocolate avocado creamy frosting again low in sugar. we love using avocados as a base for frosting! it is perfect, always makes such an easy and and super healthy frosting in no time!

chocolate avocado frosting

classy work station, haha check out the sauerkraut fermenting away in the background


Chocolate chip cookie cake. Vegan. Gluten-free.


  • 1 cup buckwheat groats that have been ground into flour
  • 3/4 cup almond meal
  • 1/4 cup coconut flour (or could do almond meal or more flour)
  • 1 1/2 teaspoons baking soda
  • 1/4 cup flax meal
  • 2 tablespoons maple syrup
  • 1/3 cup sugar (or coconut sugar or xylitol)
  • 1 cup pumpkin puree (or applesauce, yogurt, sweet potato puree)
  • 1/2 cup chocolate chips (we use Enjoy Life chocolate chips)
  • 1/2 cup to 3/4 cup water (or almond milk)

Dairy-free low sugar chocolate avocado frosting:

  • 1 avocado
  • 2 tablespoons coconut oil
  • 2-3 tbsp cocoa powder
  • splash of vanilla
  • a drops of liquid stevia to taste


Pre-heat your oven at 350 degrees.

Place all ingredients into a bowl and stir together. Slowly add in the water.

Bake in a  8 inch (or 9 in)  circle pan in a 350 degree oven for about 20 mins.

sorry for the not so great pictures,  we took all of these on our iphones at night. and had horrible lighting.

to be honest we were not sure if the recipe would come out,  plus it was a last minute dessert decision. we were not sure if we wanted to share it on the blog, but since we all liked it so much and so many of you wanted to see the recipe. we decided to share despite the horrible pictures.

as you can see everyone seemed to enjoy the buckwheat cookie cake

the cake itself has some texture due to the buckwheat and almonds since we did not use flours. and it is not sweet! the frosting is the key to completing the cake. you can use any frosting you prefer, just for us

there were some leftovers that Lori and I happily enjoyed the next day (side note: this is the one time we had grains in a few weeks, we are still trying to eat as grain free as we can, but not stressing if we have some. going with the flow of life)

even had some of the cookie cake as a pre-workout snack

cookies for a pre-workout snack

not our average pre-workout snack, but it was fun. plus it was that good.

loved every bite of this cookie cake. especially with that frosting!

Does anyone have fun plans this weekend? Anyone else like using avocados for frosting? What is your go to frosting?

Have a great Friday!


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37 thoughts on “Chocolate chip cookie cake. Vegan. Gluten-free.

  1. It still looks ridiculously amazing, though, girls…even if the photos are from the iphone!!

    My go-to frosting? hmmm….Mostly I like my peanut butter frosting. Which is super easy-milk and peanut butter fluffed up!!! Or coconut cream frosting (coconut in fridge over night and whipped with spices)

    Posted on February 17, 2012 at 7:24 am
    1. Thanks Alex! thank goodness for iphones 😉

      Posted on February 17, 2012 at 10:33 am
  2. love this! I can’t blame you for having some before your workout! 😀
    avocados definitely make a great frosting consistency. love it!

    Posted on February 17, 2012 at 7:37 am
  3. I’m working on inflammation too, so I hear ya. Coconut oil isn’t damaged at all by high temps, so it’d be safe to use in this cake! Plus, coconut is great for inflammation anyway. 🙂 BUT, it looks like it turned out beautifully with no oil at all! Good to know it works with xylitol, and love the avocado frosting too. <3

    Posted on February 17, 2012 at 8:19 am
    1. Amber, yes we know coconut oil is okay heated. But we even noticed reacting to it. So we just enjoy it raw, not cooked.

      Posted on February 17, 2012 at 10:34 am
  4. Hey– there’s no such thing as too many varieties of cookie cake 8)

    Posted on February 17, 2012 at 8:28 am
  5. looks so decadent girls! love lower sugar desserts too because you can eat tons more without feeling sick. Nothing too crazy this weekend except hopefully lots of outdoor adventures with this mild weather I’m loving!

    Posted on February 17, 2012 at 8:48 am
  6. This is great. thanks for sharing guys! About ‘living life’….i love to live a vegan, clean grainfree lifestyle..but i can’t help but get slight anxiety when going to parties, my parents house or vacation with friends who think my lifestyle is ‘annoying’. i try to pack meals, but at the same time, you don’t want to look weird and anti social. if it’s someone’s birthday, should i feel guilty about breaking my lifestyle to have a piece of sugary cake with sugary frosting? eating out is almost easier becuase you can tell the chef what to make, but when dining at a friend’s house or parent’s house it’s diferent and insulting almost. Any suggestions on easing my worries?

    Posted on February 17, 2012 at 9:11 am
    1. Lauren great questions. we used to struggle with this anxiety really bad about 2 years ago. and over the years we have slowly gained the attitude of who cares. this is my body. my health. my choice. and if they are true friends they should support me. but it is still hard. our family used to joke about the way we eat all the time. but over time they are starting to enjoy everything we enjoy. do not be so hard on yourself. let yourself a break now and then if it means to be more social. we all have to find what is most comfortable for us. we know some vegans who would never think of taking a break for social reason, which there is nothing wrong with that. but as we mentioned, everyone is different with different levels “of play” when it comes to diet. we sometimes find ourselves going off course to be more social. we just live in the moment. and start fresh the next day. remember you are still a great person, even if you have a little sugary cake. we hope this helps. we know having anxiety about eating is not fun. HUGS

      Posted on February 17, 2012 at 10:45 am
  7. Mmmmm those bites so look good! Especially the thick layer of cocoa avocado cream. It’s a must!

    Posted on February 17, 2012 at 9:25 am
  8. Yum! I also love experimenting with new gluten-free flours and sweets recipes. I hope you two have a fun weekend!

    Posted on February 17, 2012 at 10:52 am
  9. Can I just move in with you guys so I can eat like this all of the time? 🙂

    Posted on February 17, 2012 at 11:15 am
    1. YES!!! xoxo

      Posted on February 17, 2012 at 1:40 pm
  10. This sounds and looks great!
    I’m a fan of using avocados for pretty much anything possible!
    No big plans this weekend–I’m looking forward to relaxing….

    Posted on February 17, 2012 at 11:37 am
  11. um, yum. I am a total sucker for anything frosted.

    Posted on February 17, 2012 at 11:46 am
  12. I’ve been meaning to try avocado frosting but haven’t done so yet. Yours looks delish, especially in that last photo! I think I’ll try it 🙂

    Posted on February 17, 2012 at 11:49 am
  13. It seriously looks SO perfect! Again…on my to make list and I can’t wait!

    Posted on February 17, 2012 at 12:38 pm
  14. Those photos look great! And I like the sound of the cookie cake even better this way! Remember I’d never heard of one before you shared. I’d use quinoa or amaranth instead of buckwheat because of my tummy, but otherwise can’t wait to make time to try this!

    This Sunday’s the memorial for our friend’s son, and Sat evening there’s a variety show in town and I’m doing a couple poems–busy w/e!

    Excited for Lori’s bloodwork–hope you learn something useful.

    Posted on February 17, 2012 at 12:47 pm
  15. Um. Droolworthy x 10! That’s just like my go to frosting…
    I’m sometimes even guilty of whipping up some warm coconut oil, avocado, carob, and stevia
    as a little treat sometimes.. 🙂
    You gals are fabulous!

    Posted on February 17, 2012 at 1:14 pm
  16. Dang that looks good! I use peanut flour and cocoa powder for my chocolate frosting. It’s incredibly rich and creamy. Have a great weekend ladies!

    Posted on February 17, 2012 at 2:10 pm
    1. thanks Sarena you too! and that does sounds rich and tasty YUM

      Posted on February 17, 2012 at 4:34 pm
  17. I love when a dessert is healthy enough to be a breakfast as well.

    Posted on February 17, 2012 at 2:59 pm
  18. omg that looks SO good….love using avocados as a frosting or mousse base! so good!

    Posted on February 17, 2012 at 3:07 pm
    1. glad to hear it Kate, yay for avocado love!

      Posted on February 17, 2012 at 4:34 pm
  19. OMG.. That is so yummy! The looks of it makes me crave for that.. I am drooling now.. I will definitely this out.. That for sharing!

    Posted on February 17, 2012 at 3:28 pm
  20. Thank you thank you girls!! I can make this and dive right into it!! YAY!!! this looks amazingly delicious and healthy!!

    Ok, please keep me updated on Lori’s blood work, lol! I would love to know 😉


    Posted on February 17, 2012 at 5:43 pm
    1. Thanks Kris! Will do.

      Posted on February 17, 2012 at 6:01 pm
  21. YES! Avocado frosting is the best on brownies!!!

    Posted on February 17, 2012 at 7:18 pm
  22. This cake is still on my “to do” list! I will definitely be making it when I get home – mark my words! 🙂

    Looking forward to hearing Lori’s blood results!


    Posted on February 17, 2012 at 7:28 pm
  23. i have to add this my list of things to make from your site now! i don’t have xylitol so i’d have to combine old and new. yum! happy weekend girls!

    Posted on February 18, 2012 at 5:12 am
  24. Cookie cake needs to be mine! <3

    Posted on February 18, 2012 at 6:07 pm
  25. I just made this cake last night for myself and my man. I added a bit of vanilla stevia to the batter to sweeten it a bit more, doubled the dark choco chips (cause that’s how I roll) and skipped the frosting putting a little dollop of coconut milk ice cream on top. It was amazing. Almost tasted like a healthy version the ‘just add water’ Snackin Cake my mom used to make when I was a kid! Thanks.

    Posted on February 20, 2012 at 7:09 am
    1. Meghanne that sounds amazing!!! YUM so glad you enjoy it!!!

      Posted on February 20, 2012 at 8:44 am
  26. Ooh I’m so glad you made this in a low sugar version! I am in love with the idea of a cookie cake – I have always been way more a cookie person than any other treat…yum!

    Posted on February 20, 2012 at 10:38 am
  27. quick question, is the buckwheat and almond flour replacing both the gluten-free and coconut flour in the original recipe?


    Posted on March 2, 2012 at 2:02 pm
    1. yes

      Posted on March 2, 2012 at 8:12 pm
  28. Waw! Your chocolate chip cookie cake looks just stunning & fabulous & that avocado frosting looks divine & ooh so appetizing!
    I am so going to make this stunning treat this afternoon with my new vitamix! I also bought the dry container to grain my own flours! Yeah!
    I am a big fan of your tasty blog & recipes! They never fail me! You 2 inspire me all the time! 🙂
    Many greets from a foodie from Belgium! 😉

    Posted on May 21, 2012 at 4:41 am