Celebrate a special occasion, or just a random happy afternoon, with this yummy Cookie Cake Recipe. It’s basically a giant Chocolate Chip Oatmeal Cookie (with less sugar and fat than you’d expect) that easily bakes up in a cake pan!
Chocolate Chip Cookie Cake Recipe
There are few things as fun to share with the kids as cookies…except for a giant cookie! And this cookie cake fits the bill and totally made my girls light up with amazement when they saw it come out of the oven. It’s easier to bake since you can bake all of the batter at once and once it’s cooled, it’s ready to serve simply by slicing it up.
We shared this on a recent afternoon when the girls were home from school and daycare a little earlier than usual, which made for an unexpected treat—and a new favorite dessert to share.
Healthy Cookie Cake
I love baking treats for my family, but I almost always find conventional recipes to be too sweet for my taste—and for the amount of sugar I’d prefer my little ones to have. In this cookie cake, I reduced the sugar, but kept enough to keep the slightly crisp around the edges texture, and used some applesauce in the mix with the butter.
Ingredients in Chocolate Chip Oatmeal Cookie Cake
To make this cookie cake recipe, you’ll need:
- whole wheat flour
- rolled oats
- shredded unsweetened coconut
- baking soda
- unsalted butter at room temperature
- vanilla extract
- brown sugar
- dark or semi-sweet chocolate chips
Can I make this gluten-free?
Using a cup-for-cup gluten-free flour blend in place of the whole wheat flour works well and is an easy swap to making a gluten-free cookie cake.
How to Prepare the Pan When Making a Cookie Cake Recipe
Spray the bottom of the pan with nonstick spray and place a piece of parchment paper, cut into a round to fit, on top. Spray again with nonstick spray. This will ensure it doesn’t stick. (Honestly, you can probably just grease it and skip the paper, but I like to be extra sure!)
TIP: To cut out your parchment paper, place pan on top of a piece of parchment and trace with a pen or pencil. Cut out, slightly inside the lines to ensure that it fits.
How to Make Chocolate Chip Oatmeal Cookie Cake Step-by-Step
Here’s a look at the process involved in making this cookie cake recipe.
- Chop your chocolate. (This helps the chocolate flavor to be distributed throughout the cake nicely without having to use a ton of it.)
- Beat the butter, egg, and vanilla together.
- Beat in the sugar.
- Stir in the dry ingredients to form a thick, moist batter.
- Press into the prepared pan.
- Bake until lightly golden brown around the edges and on top, and set in the middle.
TIP: You can use mini chocolate chips instead of chopping the chocolate if you prefer.
Can I make this cake for a birthday?
Absolutely! It serves at least 8-10, or more if you slice the cake smaller, and is really fun for the kids to eat.
Does it work to make this cake ahead of time?
Yes with one caveat: On the day it’s baked, the edges of this cookie cake recipe are delightfully crisp. In following days, this softens. You might not even miss the texture difference if you don’t know it was there since it otherwise tastes the same, but the crispness is very enjoyable should you have the option to serve it on the same day that it’s baked (without storing it in a container first).
How long can I store the leftovers?
The leftovers will be good for 3-4 days when stored in a airtight container. It will soften slightly, as I mentioned above, but otherwise holds up nicely.
I’d love to hear what you think of this recipe if you try it, so please comment below to share!Print
If you prefer, you can use mini chocolate chips and skip the step of chopping the chocolate.
- 2/3 cup whole wheat flour
- 2/3 cup rolled oats
- 1/4 cup shredded unsweetened coconut
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter at room temperature
- 3 tablespoons smooth applesauce
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 cup dark or semi-sweet chocolate chips, roughly chopped
- Preheat the oven to 350 degrees F. Grease a 9-inch cake pan, line it with a round of parchment paper cut to fit, and grease again.
- Add the butter, applesauce, egg, and vanilla to a medium bowl. Beat with an electric mixer for about 1 minute.
- Add the sugars and beat on medium for an additional minute.
- Gently fold in the flour, oats, coconut, baking soda, salt and chocolate chips.
- Gently press mixture into the bottom of the prepared pan and press and push with a spoon to even out to the edges. Bake for 24-26 minutes or until golden brown around the edges and just set in the center.
- Let cool for at least 15 minutes before transferring to a cutting board, slicing into wedges, and serving.
- Store any leftovers in an airtight container for up to 4 days.
This cake can be made up to 1 day ahead, though it is best on the day that it’s baked—it softens slightly as it sits so you lose the slightly crunchy edges (but it’s otherwise still great!). If making it ahead, let it cool fully on a wire rack after Step 6. Store in an airtight container and store at room temperature.
To make this gluten-free, use gluten free cup for cup flour and certified gluten free rolled oats.
If you don’t happen to have applesauce, you can use mashed banana instead.
Chop the chocolate or use mini chips to help it be evenly distributed throughout the cake—so you get some in each bite.