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. 🙂
OMG YES!!! ITS THE BOMB andt his looks like it TOO! paired with ice cream and im GOLDEN
Never even heard of a cookie cake. Clearly I’ve been missing out!
COOKIE CAKES ARE AWESOME! Yours looks so delicious and I love the frosting decoration!!
Question, with your recipes that have garbanzo beans in them, do you have to refigerate them after they’re done? One time I made a garbanzo bean cake, didn’t refigerate it, and it smelled horrible the next day..eww.
Hmmm… did you cover it completely, by chance? I don’t fridge mine, but I make sure to leave them uncovered. Otherwise the moisture makes them completely soggy/awful.
My mom always used to send me mrs. fields cookie cakes when I was at college for my birthday! This post really reminded me of that! She hated the thought that I wasn’t getting a cake on my birthday, and knew that a real birthday cake would never make it in the mail. I always had to keep myself from eating it all at once. Glad yours is healthier and I won’t feel bad about doing just that!
If its as good as your deep-dish cookie pie, I can’t wait to make it! And the chocolate sounds even better (or perhaps, pb & chocolate chip??)
Nope! Haven’t tried them… YET! I’ll be making these soon! 😀
I think I’ve had a cookie cake before– but whenever I’d go to the mall in Las Vegas, I would walk past these heart-shaped ones at one of the vendors’ in the food court! But I love the idea of this one! 🙂
I am so gonna try this. But does anyone know how many cups is 250g of beans?? Thanks in advance!
I think it’s about 1 and 1/2 cups.
As I’m not American, I have never ate this before, not even heard of it actually. I do love the idea though, it’s a cookie, and a cake, and it has chocolate in it, that just can’t go wrong. I would love to try making a oatmeal raisin version, as that’s my favourite cookie.
Can’t wait To try this recipe out!!
yum!! The bigger the cookie, the better 😉