It seems like cookie cakes were really trendy when I was about 7. Almost every birthday party or school celebration I went to served cookie cake. I started to miss cakey-cake!
But lately I haven’t seen many cookie cakes. Until now of course! My kitchen has been cookie cake HQ for the past week, and I’ve been reminded how wonderful cookie cakes can be. Nothing not to love about a giant shareable (or not) cookie!
The only cake-like thing about this cookie cake is the size. Other than that’s its all cookie: cookie height, cookie texture, cookie crumbs, cookie dough to eat off the cookie-mixing spoon!
I used my HCLF Chocolate Bits to make this cookie cake completely high carb low fat. You can use chocolate chips or cacao nibs instead if you wish.
HCLF Chocolate Bit Cookie Cake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1 ripe banana
- 2 cups rolled oats
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 2 tbsps unsweetened applesauce
- Pinch of salt (optional)
- 1 batch of HCLF Chocolate Bits
Instructions
- Preheat the oven to 350F.
- Grind the oats in a food processor.
- Break the banana into chunks and add them to the food processor along with the vanilla, baking soda, and salt.
- Process to form a thick, sticky dough.
- Press 1/2 of the dough into a 8 inch cake pan lined with parchment paper.
- Generously sprinkle some of the frozen chocolate bits on top. Lightly press them in.
- Press the remaining dough into the pan.
- Top with another sprinkling of chocolate bits. Lightly press them in.
- Bake for 20-22 minutes at 350F.
When was the last time you’ve had cookie cake?
This looks so incredible! I just recently made cookie bars and I feel like they’re pretty similar to a cake aka a giant cookie hahah.
I just realized that a lot of my dates are a little dry so I’m definitely going to be using them for the chocolate bits!!
Any excuse to eat a giant cookie is cool with me! Especially since I live alone, so there’s really no reason to even slice the thing 😀 haha It is a perfect way to use up dry dates, I need to try making them with deglet noir dates since they are so much drier and so much cheaper!
Oh my gosh, a huge YES to giant cookie cakes 🙂 I actually still see them at parties believe it or not. Most recently I went to a relative’s engagement party featuring a huge cookie cake as the main dessert — I was so surprised as I associate them with kids’ parties usually, but then I thought hey, why the heck not? One never grows out of cookies 🙂
These look pretty sweet. I’ll have to try them out sometime when I’m not on the road!
Nope never too old for cookies of any size! Well I hope the engagement party cookie cake at least didn’t have frosting in colors so bright that they really shouldn’t be edible like the kids’ party cakes I remember 😉
Oh yes, they did + a pic of the couple haha 🙂
Oh my!
Hi Natalie, I just found your wonderful website this morning while searching for WFPB, SOS-free cookie cake recipes (there aren’t many out there!). I’m so excited to make this next week when my grandkids are visiting. One of them has a birthday, and his request is a cookie cake, as always. In the past, I’ve ordered them from Whole Foods, but their vegan version is, of course, still not very healthy. Honestly, I know the grandkids would not be happy to see your cookie cake on the table BUT…my awesome WFPB hubby will LOVE this healthy, lovely-looking alternative, which will enable us to have our own delicious treat and avoid the guilt and “yuck” feeling that comes from falling off the wagon straight into a processed, less-healthy product.
Question: I don’t use much flour normally, but I do have some Arrowhead Mills organic oat flour in my pantry. Can I use that in place of the oats, and if so, how much? If not, I do have lots of organic rolled oats so no problem there. Just looking to skip a step as 6 energetic grandkids will be running around the house! Thanks so much for this terrific-looking website and for your help…what a relief to have found you!!!
I’m so happy you found this cookie cake and my site, I really appreciate your comment and all your kind words! I totally understand, kids don’t really care about a healthier alternative, but I’m glad that you and your husband will have a treat to enjoy too!
You can definitely use the oat flour in place of the oats. Oat flour is so much easier, I actually love using it as well, but rolled oats are so darn cheap that’s the main reason I grind my own most of the time. It will be just slightly less flour than it is oats, so I’d suggest about 1 3/4 cup oat flour in place of the 2 cups of oats. I hope that helps, and I hope you have a wonderful time with your grandkids!
Wow, thanks for the very speedy and very helpful response…I appreciate it!! I’m also looking forward to trying the vanilla bean powder you mentioned in your “5 Favorites” post, and I’m a huge fan of coconut aminos :-). Keep up the great work; as time-consuming as it has to be for you, your passion for creating and sharing healthy, delicious treats will make a difference for all of us who have the desire to eat and live healthfully (and happily!) but don’t have the skill set or talent to do what you do. Bravo to you!!
LOVE THESE SO MUCH. LOVE YOUR BLOG IN GENERAL. I can finally make and enjoy all the treats I want without feeling sick haha! love how you give everything a healthy twist!
★★★★
Thank you so much Hawa <33 Yay for dessert that still leaves you feeling good!
Hi
When do you add the sugar and apple sauce? Thanks!
Ah my bad🙈 Add it in the same step as the banana, vanilla, and baking soda!