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. 🙂
Any suggestions for substitutions for the brown sugar?? We try to stay away from anything processed…..
Can you do evaporated cane juice?
Or coconut sugar?
I will try to coconut sugar! Thanks! 🙂
Hi Katie!
I can’t thank you ENOUGH for this recipe! My 17th birthday is right around the corner, and I’ve had many many sleepless nights trying to find a healthy cake recipe, and I finally found THE ONE! 😀
I can’t wait to bake this! (I know, I know.. I’M baking the cake on my birthday, how lame! ;-))
You’re officially my new favorite blog :D:D:D
Haha I am lame too. I made my own birthday cake last year! (chocolate fudge pie)
Okay, I’m back to just say that this was AMAZING! Even after the next day, the leftovers were still gooey and soft like they were fresh from the oven! Thank you sososo much for this! My family still can’t believe it’s healthy! 😀
This is GOOD! Very good! Rather than using quick cooking oats I just processed old fashioned oats into a fine powder. Worked just fine. I don’t think it’s too sweet like others have mentioned. I think it’s just right. This is good warm but I think it’s awesome right out of the fridge. Cut a nice slice and chow down with some almond milk. Great recipe Katie!
My children are going to learn your name like a household fairy. They LOVED this, and I made a sugar free version (except for the choc chips) Dates and a Tablespoon of molasses are a good sub for brown sugar. I had to bake it longer though. Hooray for beans and CCK!
Actually, using coconut oil or real butter rather than canola oil would make these even healthier as canola oil is highly processed and carcinogenic; but other than that looks great! Would love to try out after my comp. One question though; when you say white beans-are those like cannellini beans? Thanks!
You can easily use coconut oil. It’s my favorite oil :).
And yes, those beans would work!
Oh my god. I can’t believe how easy and good these are. Waiting for the kids to try them. thank you
Can I bake this ahead without any problems? I know gf baking can be finicky in that regard. Anyone know if I can bake and frost the night before mothers day?
Yes. 🙂
Katie, I don’t want to bother you with this…But every recipe I make of yours is divine! 🙂
I have trouble with beans, do you have any idea what I could replace the beans with? If not I’m going to make this and suffer the consequences. I make the blondies and eat the whole pan by myself. Ugh! LOL
Yum! Just made this! SO good! I ate a quarter of it…at least now I’m full of beans!
This is A-M-A-Z-I-N-G! I just made this but I put it in a 12 inch pizza pan so it was pretty thin but I cut it in 8 slices and ate it just like pizza! lol I ate 2 slices already and OMG. YUM.
In highschool, they had super soft cookies in the cafeteria, and I would buy one every day. They were so soft in the middle, almost soupy….which is EXACTLY how I like them. And this reminds me of that! I am just floored, that it can taste this good with BEANS! And…without flour or butter!