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. 🙂
I made it yesterday and I loooooooved it!
I was scared because I didn’t get the deep dish cookie pie right, but not this time, this one is delish!
Can I blend all the ingredients (exculding the chocloate chips) together with a regular electric mixer or must I use a food processor?
I don’t know… I used a blender once and it didn’t turn out well. The chickpeas were kinda chunky :(.
What size pan did you bake the cookie cake in?
Thanks!!
An 8 or 9-in round cake pan 🙂
Made this in a heart shape for Valentine’s Day. It is soooooo yummy!! Love this!
Aww what a cute idea!!
What size pan would you recommend for this?
I use an 8-in circle pan.
I LOVE your website and ALL of your recipes, seriously! My favorite is the Cookie Dough Dip, yum yum yum. I’m just trying this one (it’s in the oven right now) and I’m so excited about it. Thanks for all you do!!!
Ooh I hope it turns out well!
Hi Katie
Can I substitute quick oats for rolled oats? I can go pick some quick oats up tomorrow but really want to try recipe and only have rolled oats.
Thanks
Jen
Just saw another post with same question. Silly me. Thanks anyway. Can’t wait to try.
I finally made this recipe for the first time, and it was amazing! I wanted to tell you about the mistake I made that ended up turning out all right. Normally I use dry garbanzo beans, soak them for 24-48, then let them sprout a little to remove as much of the lectin ad phytic acid as possible. Well, they were nice and sprouted today, and I was so excited to make the cookie cake that I completely forgot to cook them! I blended them up with all the ingredients, tasted the mix, and was like, “…Oh. Forgot to cook the beans. Well, in the oven it goes!”
Thankfully the baking time seemed to cook the beans enough, and the finished product was amazingly delicious. 😀
LOL so glad they worked with the not-so-cooked beans anyway! 😉
Hi Katie, I plan to make your deep dish cookie pie for Easter this weekend but wanted to trial the recipe first to make sure my family would like it since I’m one of only 2 people bringing a dessert 🙂 I made this version today and all of my coworkers and husband really enjoyed it! I should’ve expected nothing less since every one of your recipes I’ve made has been delish!! I actually decreased the sugar by 1/8 cup and it was still plenty sweet for normal dessert eaters. Thanks, I can’t wait to try the deep dish version this weekend!!
Aw yay! I hope you like the deep dish version as well!