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. 🙂
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!
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!
Oh and someone else mentioned baking their own birthday cake…that’s exactly what I am doing, my birthday is in a few days and I can’t wait to see my family try this!
Someone asked about reducing the sugar…I’m thinking sometime when I make this for just myself, I’m gonna try cutting out the sugar all together, and doubling the chocolate chips :p lol I think the chocolate should sweeten it up nicely 🙂
Delicious!!! I’ve made it twice and a big hit both times. First time I followed the recipe exactly the second I used thick cut oats in place of quick oats, 3/4 C coconut sugar in place of brown sugar and coconut oil in place of canola. Next time I’m going to add a little cinnamon.