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Glazed Blueberry Coconut Cake-Cookie

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"This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist."
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35 m servings 301 cals
Original recipe yields 8 servings (1 8x12-inch baking pan)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
  2. Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
  3. Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 301 calories; 17.6 g fat; 33.5 g carbohydrates; 5.5 g protein; < 1 mg cholesterol; 187 mg sodium. Full nutrition

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