Chocolate chip cookie cake:

Source:  http://realsustenance.com/chocolate-chip-cookie-cake-glutengraineggdairysugar-free-paleo-vegan/

Chocolate Chip Cookie Cake

• 4 packed cups of blanched almond flour
• 1 cup of truvia baking blend (or other granulated sugar of choice!)
• 1/2 teaspoon salt
• 6 Tablespoons butter (dairy or nondairy)
• 2 Tablespoon vanilla Extract
• 4 Tablespoons milk (Dairy or Nondairy)
• 1/2 cup chocolate chips (Regular or Allergen free. See notes below for sugar free)
• 2 Teaspoons baking powder (I use double acting)

Frosting (Optional):

• 6 Tablespoons butter (dairy or nondairy)
• 1 1/4 cup powdered sugar (see directions below to make sugar free)
• 1/4 teaspoons vanilla extract
• 2 Tablespoons shortening (I use spectrum )

1. Preheat oven to 350 degrees. Line a 12 inch wide circular pizza tray with parchment paper. 
2. In a mixing bowl, combine all of the ingredients and mix until a dough forms. (add the chocolate chips last)
3. Spread the dough evenly onto the pizza tray into a 1/2-1/4 inch thick layer. (making it roughly 12 inches wide)  (Note: If the dough sticks to your hands, give your hands a quick rinse, lightly oil your hands and the dough will no longer continue to stick)
4. Bake for 21-25 minutes until  lightly golden brown.
5. For the Frosting (optional): Mix all ingredients with a hand mixer and then chill until firm. Use a pastry bag (or a zip loc bag with a corner cut out) to make fun designs on your cookie cake!

Substitution notes:

• Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your cookies turn green- then try using less baking powder in the recipe than I have called for.
• To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
• Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
• The cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol (Or use Truvia as I did!) . Just make sure whichever sugar you use is granulated not liquid.
• For the Milk:  you can use any variety: Cows Milk, Goats Milk, Almond Milk, Coconut Milk, Soy Milk or Rice milk. Use what you have on hand. If you have none- you can just use water instead.
• For the chocolate chips I used Enjoy Life as they are free of many allergens. However, if you need to also avoid sugar I recommend using a bar or two of Simply Light sugar free/ dairy free  dark chocolate.  Just chop it into chunks! These bars generally can be found at  Trader Joes and Whole Foods.
• You can make your frosting sugar free by pulsing truvia, xylitol (or other granulated sugar of choice)  in a high powered blender or coffee grinder until powdered. Use it in exchange for regular powdered sugar.  (Note: Coconut Palm Sugar, and Sucanat can also be used to make powdered sugar, just note that your frosting will end up more of a caramel flavor and color.)