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.Print
- 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
- 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.