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 loved this! I’ve already eaten half of it and I just made it a few hours ago! I used 1/4 brown sugar and 1/4 of truvia, it was perfect. Just sweet enough with the chocolate chips. Thanks Katie!
Dear Katie
I love your recipes. I made the cookie cake twice looks nothing like yours very dark don’t know why and they didn’t get hard remained soft in center. Is that how they should be. Baked them in a glass pyres dish. Can you tell me what I could have done wrong. Thanks so much
Amazing recipe, as usual! I used a bit less brown sugar and added a stevia packet, baked it in an 8 inch pie pan and it was perfect! We’ve been warming up pieces every day for a post-breakfast snack 🙂 Yum!
This looks so good! Could you also post the nutrition info?
Whats the difference between the cookie cake and the cookie pie?
I made this for my husband a few months ago and he loved it! I did not tell him what was in it of course 😡
Just repinned it for everyone on Pinterest to know too!
This was fabulous ! This was a perfect recipe because I was out of eggs and butter . And the dough is edible with no eggs. Just when I licked the spatula. It blended perfectly in my blend tec blender. I was unclear from the recipe though…..it says just “pan”…..I thought it meant a round cookie sheet. But then I saw a reference to the deep dish version in the comments and combined the two recipes. Perhaps it could be changed so not so vague for new Pinterest readers like myself? And a direct link to the previous deep dish recipe in the post would be helpful too.
I used almost a full can of 420 gram can of great northern beans. Brown sugar. I used your deep dish version in 4” springform pan sprayed with Pam. It was very moist….hopefully not too moist for my sisters liking (it was for her birthday)….it’s hard to tell when it is done cooking. I took it out when the knife stuck in was not too gooey and the top was getting just barely too dark. Next time I may a bit less sugar and chocolate chips to see if it’ll taste just as good.
Tanks again for this healthier and easy alternative to cookies !!
I just recently made this recipe. I made two cookie cakes plus some of your Reese’s pieces fudge frosting. I spread some of the frosting on one cookie cake, stacked the other cookie cake on top, and then covered the whole thing with the rest of the frosting. It was AMAZING. It was for my best friend’s birthday party, so we served it to a bunch of unsuspecting non-vegans. No one suspected anything about chickpeas and everyone thought it was great. Success!
Hi Katie,
All throughout studying for my final exams I was dying to make this, and finally the last of those dreadful papers were completed yesterday! I couldn’t wait any longer, so I tried this recipe this glorious morning.
Turned out terrific! Well, of course it did. The only thing there was to be particular about was the gooeyness of the cake, as it put down the possibility of serving it in slices. (It didn’t really matter, because my family just devoured it with the same fork on the same plate.) Perhaps I should’ve cooked it a bit longer?
Next time I think I’ll try using xylitol in place of sugar, to make it sound even more appealing to my health-attentive mother.
Thanks so much for providing so many yummilicious and healtherrific desserts! There’s something immensely pleasing about eating hummus cake…however gross that sounds.
I want to make this for my class on my birthday, which is this Thursday! And I was wondering if I’d be able to use flowers instead of beans. Would it be the same amount, or do you not know?