A giant chocolate-chip cookie.
Can you think of anything better?
Right now, I can’t. But give me a second…
Nope. Still cant.
Presenting a healthier version of the famous Great American Cookie Cake. This one is whole-grain, gluten-free, and high in fiber. But don’t let those adjectives scare you away; the recipe has the stamp of approval from:
- A bunch of college guys
- Some very-picky preteen girls
- An entire kindergarten class
Giant Chocolate-Chip Cookie Cake
Inspired by the Deep Dish Cookie Pie
- 1/2 cup quick oats
- 2 tbsp unsweetened applesauce
- 1 can white beans or garbanzos (drained and rinsed) (250g)
- 1.5 tbsp oil (vegetable or coconut or canola)
- 1 tsp pure vanilla extract
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup brown sugar (You can try adding less, if you’re used to healthy desserts. Also, white sugar will work if you don’t have brown, but brown is recommended for the best taste. I can’t personally vouch for the results, but some commenters have reported success with xylitol, if you want it sugar-free.)
- 1/2 cup chocolate chips
Blend everything except the chips very well in a food processor (not a blender). Mix in chips, and pour into a greased or oiled pan. Cook at 350 F for around 20 minutes. Let stand at least 10 minutes before removing from the pan.
Or try the following recipe in a round pan for a PB & J Cookie Cake.
I’m also wondering if this would work with cinnamon and raisins, as an oatmeal-raisin cookie cake. But since this is a chocolate blog, I think next up will have to be:
A chocolate cookie, based off the Chocolate Brownie Batter Dip.
Question of the Day:
Have you ever had a cookie cake?
Great American cookie cakes were the thing when I was in middle school. (Well, those and Ugg boots with skirts.) Every single birthday party, school function, and social gathering… there’d be that ubiquitous cookie cake, sitting on the table amidst the chips and dip.
I remember my friend and I once got the “brilliant” idea of trying to take a Betty Crocker cookie mix and turn it into one giant homemade cookie cake. Sadly for us, our cookie didn’t make it. The poor thing burnt to a crisp on the outside and was simultaneously a gooey, messy mush in the middle.
Of course we ate it anyway!
Fun Party Idea: Set out a bunch of different icings and sprinkles, and let kids decorate their own slice. 🙂
What size pan do you use? I made this and it came out really gooey and soft, not in a good way!
I’ve made this a few times, but every time I double the sugar b/c the original recipe isn’t sweet enough for me
This was absolutely delicious. I baked mine for 22 minutes in a 9-inch glass pie plate. It was soft at first, but firmed up nicely while maintaining its tenderness after spending a night in the fridge. Topped with a bit of store bought vanilla icing and sprinkles, the cookie cake looked and tasted a lot like store bought cookie cake (which I used to love). I think the flavor of the cookie cake actually improved the more days it was in the fridge. Thanks for a delicious recipe, Katie!
Any substitution for applesauce that I could use?
Banana or pumpkin also work 🙂
Just made this deliciousness. This is my second dessert to make up yours and I’m very pleased how both of them have turned out. Keep them coming!
I feel like this might be a stupid question… What size of pan should I use? And do I need a cookie cake pan or are there other options?
You can use an 8×8 pan, square or round.
Is there a way to make this into a peanut butter cookie cake instead of chocolate chip? My little brother wanted to know if I would make him one.