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 guess I’m asking more in terms of taste and texture?
Oooooh ok… in that case: the deep-dish cookie pie is MUCH denser than this one. This one has a soft cookie texture, while that one is more gooey in the middle. And the blondies… well, they have more of a texture like this one, but they’re cut into bars instead of a circle cookie. (And the blondies have peanut butter and flax, which makes the taste a little different.) 🙂
I think cookie cakes must be an American thing, because I have never heard of them here. But I feel they should start catching on here, because hello, who doesn’t want a giant cookie?!
Do you know if Canadian Brown Sugar Twin might work as a substitute for the brown sugar? I’ve found it to work in most cooking recipes, but I haven’t tried using it for baking yet.
Sorry, I’ve never heard of Canadian Brown Sugar Twin.
I just made this and it’s amazing! I’ll definitely be making more of your recipes!
I’m so excited you tried it! 🙂
I made your chocolate chip cookie cake for a vegan gathering I went to this past weekend and it rocked! Even my husband liked it, and he is really picky.
I tried to make the whipped cream by whipping coconut milk, but it never got thick.
I am loving your blog!
Aww thank you so much, Debbie!
Ugh, the coconut thing frustrates me. I want it to work for everyone, every time! Usually it works perfectly for me, but every now and then I’ll get a bad can. It has to do with the fat content. I guess it’s like fruit… sometimes you pay for one and it looks delicious, but when you bite into it, it’s sour. I wish you could tell before you buy it!
I am gluten free, but also cannot tolerate even gf oats…what could I use instead of quick oats?
Ground flax would probably work. If you try it, please do let me know how it goes. I think it would be fine, but I’d love to hear the results :).
I have some ground flax at home. I will try this soon and let you know! Thanks for the recipes!
Hello lovely Katie! I made this for a friend’s football party this weekend and all the big burly dudes LOVED it; all people who would have refused to have eaten it had I told them it was on the healthier side, or who may have quite possibly kicked me out if they knew there were beans hidden in there. The host even asked to keep the two tiny pieces that were left over. I’m amazed that the beans were completely undetectable even though I knew they were there. It was like eating chocolate chip cookie dough, so amazing!
For my every day purposes I would love to make this with significantly less sugar, but I’m wondering how low I could go on the brown sugar without 1) compromising the heavenly texture and 2) uncovering the taste of the beans. Would it be possible to sub out the sugar entirely or partially with dates, or is that just a bad idea with this recipe? If subbing out isn’t possible have you tried 1/4cup or less brown sugar and still had it turn out well? I defer to your expertise :o)
Thanks so much!
Aww hi Sara!
I really can’t tell you how much sugar to cut back on… it really depends on peoples’ differing taste buds. Some people could be happy with much less, while others would need the whole amount. You’ll have to experiment! 🙂
Thanks, Katie! I guess my more specific question would be this. Do you know if it is the sugar that hides the flavor of the beans? Or is it the baking process that takes care of that? The full sugar version had no detectable bean taste so I wonder if I’ll taste the beans if I add less sugar. I’m not so worried about it not being sweet enough, I would probably like it if I only added chocolate chips (I use semisweet vegan chips which add plenty of sweetness for my taste). I’m sorry for all the weird questions, you’re amazing for answering them for me! No worries if you’re not sure, I was just curious if you had figured out how the bean flavor magically disappears.
P.S. I’m officially addicted to your blog. I’ve visited a minimum of three times a day the past week. And gained a pound and a half. Although I share your taste in delicious food I obviously don’t share your metabolism, haha! :o) Thank you for being lovely!
I’ve made this with 3-4 tbs of stevia baking blend and had it work just fine. No beany taste! I use cannelinis, too, since I find them smoother and less beany than garbanzos. I like both and both work with the stevia.
I’m imagining 4 tbs (1/4 c) of sugar would work, too. 🙂
WOW just found your blog a few days ago and I am so excited!!! All of these recipeis are so unique and creative. I’ve already done the cookie dough. I love how everything is healthy but it’s trying to be “diet” food. I do have a question about this recipie however;
What siz pan are you using?
Thanks again looking forward to hearing from you
Hi Alan! I’m so glad you found me :).
For this recipe, I used an 8-inch round pan.
Isn’t this like the exact same as the deep dish cookie pie? Just curious as to why you would have it on your recipe page if they are same…
I’m wondering if you could use old fashioned oats instead of the quick oats?
I think you could. I haven’t tried it, but I think it would be ok!
awesome thanks, I love your website I am going to start trying some recipes today. My husband loves the giant cookies covered with frosting so I’ve been looking for a healthier version can’t wait to make it for him, don’t think I’ll tell him what’s in it till he eats it. First its onto your sugar cookies. Thanks so much for your recipes they all look and sound amazing.