I don’t think I ever met a person that doesn’t love chocolate chip cookies. What’s there not to love about butter, sugar and chocolate? But there’s something extra special about chocolate chip cookie cakes. Could be the size I suppose. Or just the fun of having to cut into it like a pizza pie and serve slices rather than just a plate of cookies. But when you take a cookie cake and make it from a healthier version of chocolate chip cookie recipe, now that’s just crazy fun!
I’ve been trying to use more fiber in my diet so I was looking for a whole grain, chocolate chip cookie recipe that DIDN’T call for bananas. It wasn’t easy! But I finally came upon this one from Mel’s Kitchen Cafe (www.melskitchencafe.com) and oh myyyy…you can just taste a hint of the coconut from the coconut oil and the texture is wonderful! Chewy on the inside and a bit crunchy on the outside. I will make these again for sure! (I promised my daughter as she gets frustrated that I make a lot of new things and don’t always make them again – even when they’re totally loved. I have the shiny object syndrome mixed with a bad memory. I get distracted by new recipes (Pinterest is to blame) and then forget where the old recipes may be.)
Anyway, since I was making this for my cousin’s 30th birthday luah-style celebration, I also added some decorative icing elements and sprinkles. I’m completely aware that the suppose-to-be flowers aren’t all that great. I was almost embarrassed to take it to be honest, but I’m glad I did. Two people asked me for the recipe so you know it’s at least yummy! I’ll work on my decorating skills – I promise. 😉
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 1 cup extra-virgin coconut oil, soft but not melted (see note)
- 3 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups (11.5 ounces) white whole wheat flour (see note)
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups quick oatmeal
- 12 ounces chocolate chips
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes.
- Add the eggs and vanilla and whip the mixture for 2-3 minutes.
- Stir in the flour, baking soda, salt, and oatmeal until barely combined.
- Add the chocolate chips and mix until combined.
- Spread the dough into a pizza pie plate or any sort of large round pan that will make a good size cookie cake.
- Bake for 20-25 minutes until the edges are lightly golden and set but the middle is still soft.
- Let cool for at least 10 minutes before attempting to move it to a cooling rack.
Now, I have to say…I don’t think I did too shabby on this drunk Barbie cake though. If you haven’t seen it, you gotta check it out!
Let me know if you try this recipe in cookie or cake form! I’d love to hear how it turns out!