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’m in need of a sweet right now so this monster is next on my baking list!
I’ve never had one.. but I always used to see them when we would pass by Mrs. Field’s cookie shop in the mall!
Ohhh I love the idea of making a giant cookie cake! What a fun thing to bring to a party! And I love that it is such a healthified version! Lol about the ugg boots and skirts… ugh I remember when that was a trend in high school… not a good look!
My heart beat quickened when I saw it with the frosting!! Looks just like the cookie cakes my friends and I used to get from Dominick’s. Great recipe!!
COOKIE CAKES are the BEST!
LOVE! Bookmarking this!!!!!!! Love you!
That really is one gigantic cookie- yum!
Hi, Katie. I’ve commented before about your single-lady cupcake and berry crumble bars (both awesome). Ever since I saw the chocolate pie you posted on your birthday, I’ve been craving it. But as some one with a huge sweet tooth who’s diet is not quiet as “clean” as yours, I was really hesitant to try it. Tofu kind of grosses me out. Well, I tried it anyway and I’m in love! Again!! It is awesome! Whipped cream took it to the next level, but it is wonderful without. My husband got regular tofu instead of silken and it is still awesome. I love the fact that despite all of the chocolate, it isn’t really heavy. And, true story: I’m recuperating from back surgery right now, and my house is FULL of bakery cupcakes, brownies & cookies. Lots of candy & home made granola & sweets over here. But all I can think about is that chocolate pie! My husband is leery (hasn’t tasted it yet) because of the tofu and now I’m secretly hoping that he won’t taste it, because he will love it & then there will be less for me. So, sorry for the long comment & all of the gushing, but your site is officially my go-to spot on the internet for desserts. Not just healthy desserts!
And question: what would be different if I had used silken tofu? The consistency? Would the taste be any different?
Aww wow, Christena, I think this is one of the best comments I’ve ever gotten! Seriously!! 🙂 🙂
The tofu I recommend using is Mori-Nu silken-firm, so it’s really not completely silken. If you use completely silken tofu, it’ll probably be more creamy (and definitely will need a crust). But with the silken-firm (or firm), it should be much more dense. I’ve actually never tried it with silken tofu. (The mori-nu one is sold in aseptic boxes and isn’t refrigerated.)
Anyways, thanks again for such a sweet comment… and get well soon!!!
Mmmm…. cookie cake!!!! Naked or decorated both look yummy to me! I love your party idea too – I’ll have to try that.
I don’t think I’ve heard of a cookie cake before. But my mother makes this amazing giant Jaffa Cake – though I don’t know if you have Jaffa Cakes in America? They’re a cookie really.
I’ve never heard of them!
Here they are!
http://www.jaffacakes.co.uk/
I’ve been craving good old chocolate chip cookies lately! Definitely need to make this. When I used to babysit my cousins, they thought I was the coolest because I let them turn the break and bake I bought into a cookie cake. Favorite cousin award!