We’ve got banana bread loaves, and lemon loaves, but why not cookie loaves? I decided it was time to give the good ol’ Chocolate Chip Cookie the “loaf treatment.” And so, my Chocolate Chip Cookie Loaf was born! Completely dairy, gluten, and refined sugar-free, I could not get myself to unthink the idea of eating literal slices of cookie, and just had to write this recipe. I have truthfully also been in a phase where I’m super obsessed with my loaf pan and therefore have been baking everything in it.

I tested this recipe a couple times to make sure it was perfect — and I used my ultimate favorite combination of almond and coconut flour to make it happen. I wanted to create texture cross between a cookie and a bread – something you could have with breakfast, but also a baked good that works as a perfect dessert to pair with a scoop of coconut milk ice cream and some chocolate chips. I love how versatile this recipe is — its super easy to make and serve when you’re having guests over, or if you want to prep it for the week to always have a sweet snack on hand (my meal-prep priority is always dessert…).

I found all of the ingredients to make this Cookie Loaf on Thrive Market which, if you follow me on Instagram, is the only place I will shop for groceries online. I recognize that alternative flours like almond and coconut can sometimes be pricey when you go to a store, but I get it all from Thrive Market so that I can save some money since everything is 25-50% below retail (yes savings honey). And another little note about Thrive— you can sort the ingredients by diet and preference which is super key when keeping all of your needs met!

All I really needed to make this cookie loaf was some almond flour, coconut flour, coconut oil, and almond milk. Along with some coconut sugar and maple syrup (my favorite unrefined sweeteners!) and dark chocolate chips to sweeten it up even more, I literally found every single one of these ingredients on Thrive Market, and ordered them from my couch. My absolute favorite part about Thrive is that they donate a membership to a low-income family, teacher, veteran, or student every time someone signs up thorough the Thrive Gives program. For only $59.95/year (literally $5/month!!), you can get access to all of these discounted goodies AND get to help someone in need.

I hope you love this Cookie Loaf as much as I do! It’s a crowd pleaser and I hope it pleases whatever crowd you end up serving it to (even if it’s just you)!

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5 from 1 vote

Chocolate Chip Cookie Loaf (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Author Samah Dada

Ingredients

3/4 cup almond flour
1/2 cup coconut flour
1/4 cup coconut oil, melted and cooled
1/2 cup coconut sugar
2 eggs
2 tbsp maple syrup
1/4 cup almond milk any other non-dairy milk works here too!
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Grease a 9×5 loaf pan with coconut oil or line with parchment paper.
In a medium bowl, whisk eggs.
Add maple syrup to eggs and mix until smooth.
Now added melted and cooled coconut oil to egg & maple mixture. You want to ensure that the coconut oil is cooled so as to not coagulate within the wet mixture.
Add coconut sugar to egg mixture and cream together until smooth.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and baking powder.
Combine wet and dry ingredients.
Add almond milk to cookie loaf batter in order to incorporate everything together easily.
Now, fold in chocolate chips
Transfer cookie loaf batter to prepared loaf tin. Smooth batter and add more chocolate chips on top.
Bake in the oven for about 25 minutes until edges of cookie loaf are golden brown and a knife inserted in the center comes out clean.