Honey Graham Cookie Cake with Fresh Berries

When I originally tried making this recipe, it was meant to taste like a sugar cookie, but I think I created something even better. The cookie ended up tasting like a giant graham cracker, which if you know me, you know I LOVE anything graham cracker flavored.

This dessert is perfect if you are looking for something on the lighter side. The dough is soft, the whipped topping is so fluffy and the fresh berries bring it all together. The dessert is a bit reminiscent of strawberry shortcake.

The honey graham cookie crust is made gluten-free using almond flour and I’ve used only honey for sweetening so there are no added sugars. For the whipped topping I bought Fit & Active brand because that’s what they had at Aldi when I went. It actually tasted so good for a low-fat option! I used about a full carton of strawberries and about half a carton of blueberries.

I made this recipe to celebrate Memorial Day! The red, white and blue colors make it perfect for any patriotic holiday.

Serves 8

Ingredients

• 1 egg

• 1/4 c honey

• 1 t vanilla

• 2 T coconut oil, room temperature

• 2 1/2 c almond flour

• 1/4 t salt

• 1 t baking soda

• About 4 oz whipped topping

• About 12 oz strawberries, sliced

• About 4 oz blueberries

Directions

1. Preheat oven to 350F.

2. Start by mixing your egg, honey, vanilla and coconut oil. You’ll want your coconut oil to be room temperature so it’s soft enough to mix in.

3. Then mix in your almond flour, salt and baking soda until you form a thick dough.

4. In a greased 9 inch cast iron pan (I used coconut oil to grease it), use your hand to evenly spread your dough, covering the whole pan.

5. Bake for 30 minutes or until your cookie is golden brown. Let the dough cool for 10 minutes before removing from the pan with a large spatula. Allow cookie to cool completely.

6. Decorate your honey graham cookie cake with whipped topping and your fresh berries.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is not dairy free, but can be if you use a dairy-free whipped topping.

Almond Flour: Almond flour usually requires more of a binding agent (egg) than all-purpose flour, so if you are making this recipe with all-purpose flour, the texture may change.

Toppings: Have fun with what you top this with! Since the cookie cake turned out to taste like a graham cracker, I’m thinking of making this again but turning it into a s’mores themed cookie cake. I bet it would taste great with peanut butter too! The possibilities are endless.

Prep Notes

Option 1: Make full recipe the day before and store in the fridge, covered. It probably won’t last more than 2-3 days in the fridge because the berries will ripen quick when sliced.

Option 2: Make the recipe to step 5 and wait to decorate with the whipped topping and berries until the day of serving. The cookie will be fresh a total of 5-7 days. Just be cautious of how long your berries will stay fresh.

I do not recommend freezing this recipe.