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Giant Chocolate-Chip Cookie Cake

A giant chocolate-chip cookie.

vegan cookie cake

Can you think of anything better?

Right now, I can’t. But give me a second…

cookie cake

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

vegan cookie cake

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. 🙂

Published on September 12, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Anna @ Food Fitness and Frolicking says

    COOKIE CAKES ARE AWESOME! Yours looks so delicious and I love the frosting decoration!!

    Question, with your recipes that have garbanzo beans in them, do you have to refigerate them after they’re done? One time I made a garbanzo bean cake, didn’t refigerate it, and it smelled horrible the next day..eww.

  2. Barb says

    My mom always used to send me mrs. fields cookie cakes when I was at college for my birthday! This post really reminded me of that! She hated the thought that I wasn’t getting a cake on my birthday, and knew that a real birthday cake would never make it in the mail. I always had to keep myself from eating it all at once. Glad yours is healthier and I won’t feel bad about doing just that!

    If its as good as your deep-dish cookie pie, I can’t wait to make it! And the chocolate sounds even better (or perhaps, pb & chocolate chip??)

  3. Ashley says

    I think I’ve had a cookie cake before– but whenever I’d go to the mall in Las Vegas, I would walk past these heart-shaped ones at one of the vendors’ in the food court! But I love the idea of this one! 🙂

  4. Robin says

    As I’m not American, I have never ate this before, not even heard of it actually. I do love the idea though, it’s a cookie, and a cake, and it has chocolate in it, that just can’t go wrong. I would love to try making a oatmeal raisin version, as that’s my favourite cookie.

  5. Alyssa says

    I’ve had the Pizzookie from BJ’s restaurant. It’s basically a gigantic, fresh-out-of-the-oven chocolate chipped cookie covered in hot fudge and ice cream.
    Yeah, health food, lol!
    I’ll definitely try this!!!!!

  6. Liz @ Southern Charm says

    In college, about a week before exams, my roommates and I (three of us total) purchased the biggest Great American Cookie cake we could, had “Good Luck Girls” written on it and snacked on the cookie cake for about two weeks (the week before and the week up). Talk about a sugar high. This was clearly before I discovered espresso … or how to eat right 🙂

  7. Kristin @ STUFT Mama says

    Ahhh!! This is magnificent! 🙂 I’ve NEVER had a cookie cake, although I ALWAYS drool over thme at those cookie stores. I can’t wait to try this!!!! I just need a good reason to make it. Hmm… maybe for the Bachelor Pad finale tonight. ha! I have my very first “boatmeal” in the oven right now. I can’t wait! You are FABULOUS!

  8. katie @KatieDid says

    Yes I’ve definitely had a cookie cake before. In elementary school we had a cake walk at the school fair and I won a GIANT cookie and wouldn’t share with my family haha. But who could blame me, they are awesome!

  9. Megan says

    Oh I remember the cookie cakes…birthday parties, middle school choir parties, every kind of party you can think of. I never liked frosting on my chocolate chip cookie though. I prefer the cookie as is, like in your delicious-looking picture above! And I definitely remember the Ugg boots and the Doc Marten craze. And jellies!! I know you lived overseas, but did you get to experience the plasticy uncomfortableness of jellies?

    • Chocolate-Covered Katie says

      Oh goodness, yes. I am trying to remember what we called them… I think we called them Jelly Shoes.

      And Doc Martens… my dog bit a piece of mine off the day I brought them home! My mom was upset, but I thought it was funny and told all my friends! 🙂

  10. esmemerrie says

    this is too strange! I just bought a can of white beans and a can of garbanzo beans so that I could make this recipe from when I saw it previously on your site! When I woke up this morning I was trying to figure out when I would have the time to make them, guess this is just the push I needed to make the time!

  11. Amber K says

    I have never had a cookie cake before. In fact, the thought had never really occurred to me until I saw them online. But it really does look delicious and I love that it’s gluten-free!

  12. Emily @ Glitz Glam Granola says

    Ohhh I love the idea of making a giant cookie cake! What a fun thing to bring to a party! And I love that it is such a healthified version! Lol about the ugg boots and skirts… ugh I remember when that was a trend in high school… not a good look!

  13. Christena says

    Hi, Katie. I’ve commented before about your single-lady cupcake and berry crumble bars (both awesome). Ever since I saw the chocolate pie you posted on your birthday, I’ve been craving it. But as some one with a huge sweet tooth who’s diet is not quiet as “clean” as yours, I was really hesitant to try it. Tofu kind of grosses me out. Well, I tried it anyway and I’m in love! Again!! It is awesome! Whipped cream took it to the next level, but it is wonderful without. My husband got regular tofu instead of silken and it is still awesome. I love the fact that despite all of the chocolate, it isn’t really heavy. And, true story: I’m recuperating from back surgery right now, and my house is FULL of bakery cupcakes, brownies & cookies. Lots of candy & home made granola & sweets over here. But all I can think about is that chocolate pie! My husband is leery (hasn’t tasted it yet) because of the tofu and now I’m secretly hoping that he won’t taste it, because he will love it & then there will be less for me. So, sorry for the long comment & all of the gushing, but your site is officially my go-to spot on the internet for desserts. Not just healthy desserts!
    And question: what would be different if I had used silken tofu? The consistency? Would the taste be any different?

    • Chocolate-Covered Katie says

      Aww wow, Christena, I think this is one of the best comments I’ve ever gotten! Seriously!! 🙂 🙂

      The tofu I recommend using is Mori-Nu silken-firm, so it’s really not completely silken. If you use completely silken tofu, it’ll probably be more creamy (and definitely will need a crust). But with the silken-firm (or firm), it should be much more dense. I’ve actually never tried it with silken tofu. (The mori-nu one is sold in aseptic boxes and isn’t refrigerated.)

      Anyways, thanks again for such a sweet comment… and get well soon!!!

  14. Jennifer JCD says

    Mmmm…. cookie cake!!!! Naked or decorated both look yummy to me! I love your party idea too – I’ll have to try that.

  15. Aine @ Something to Chew Over says

    I don’t think I’ve heard of a cookie cake before. But my mother makes this amazing giant Jaffa Cake – though I don’t know if you have Jaffa Cakes in America? They’re a cookie really.

  16. Kaitlyn@TheTieDyeFIles says

    I’ve been craving good old chocolate chip cookies lately! Definitely need to make this. When I used to babysit my cousins, they thought I was the coolest because I let them turn the break and bake I bought into a cookie cake. Favorite cousin award!

  17. Jen says

    That party tip screams mess, but is such a cute idea! I can’t wait to be a mom and throw my kid’s birthday parties. Cookie cakes are the best when they’re still hot and you top them with a scoop of ice cream. Heaven in a pan.

  18. Tara Deal says

    This looks like a great idea! In high school, the senior cheerleaders always got an individual cookie cake on their senior night when I finally got mine it was delish…I have to say this version looks much better!

  19. LizAshlee says

    I haven’t ever made a cookie cake but I have tasted them and they are delicious…I guess the next step is baking one!!

  20. Jessica @ Jess Go Bananas says

    We must have been in middle school at the same time because Ugg boots and skirts as well as cookie cakes were thee thing! Werid because you’re in Texas and I am in NJ lol 🙂

  21. Heather @ Get Healthy with Heather says

    Cookie cakes are so much fun!!! I made one for a friends birthday once and it was a hit… She loooooves chocolate chip cookies. I like the hidden beans in here ~ so cool!

  22. Holly @ The Runny Egg says

    I would love a giant cookie right now 🙂

    And I second what another commenter already wrote — you have to get specific GF oats for it to be gluten free.

  23. Ashley @ My Food 'N' Fitness Diaries says

    I bake a chocolate chip cookie cake for my husband on his birthday every year! His birthday is actually in just a couple days, so I plan on doing another one for him. His favorite dessert in the whole world is chocolate chip cookies, and he’s not a big cake fan, so a couple years ago, I decided to start baking him chocolate chip cookie cakes for his birthdays. Thanks for sharing your recipe!

  24. Tricia says

    LOVE IT! You really can’t go wrong with a giant cookie– really, i can’t think of anything better besides a giant cookie with brownie batter icing– or a giant brownie. I’m feeling nauseous right now, but def later I gotta make this 🙂

  25. Averie @ Love Veggies and Yoga says

    Cookie cakes…oh yes, fond memories! I used to work near a Mrs. Field’s cookies in the mall in h.s. and for everyone’s bdays (or even if Mrs Fields was trying to get rid of those big cakes they’d give them to us as a discount) but yes, have had my fair share. And of homemade, too. My mom used to make them for my bdays some years.

    Yours looks great!

  26. Lacey says

    this looks amazing! it reminds me of the pizzokies they sell at BJ’s restaurant, they have all different flavors like chocolate chip, double chocolate, oreo (like cookies-n-cream), white chocolate macadamia, red velvet, i think they make different ones at diff time of the year too. haha they are like a cookie cake straight out of the ove (they serve it in the pan), topped with fidge and ice-cream. so good and im really excited to get to have a pizzokie again! love this katie!

  27. Dolce says

    Ummm GET IT MY BELLY! Katie, this is awesome, I really wish I would have had this recipe sooner. How many people do you think one will serve?

  28. Kathy says

    I can’t say that I’ve had a chocolate cookie cake, but with that healthy giant cookie…of course I gotta make it! I think I’ll try out using 1/2 cup of sugar instead of 3/4 and up the oats or add some flour or something.
    Now…I’m stuck between making their your chocolate fudge pie or this for a birthday…ah who cares? Just make both, it doesn’t need to have a special occasion, right? 😉

  29. Emma (Sweet Tooth Runner) says

    This post TOTALLY cheered me up!! I think I may have to make this now haha! Cookie cake sounds AMAZING and I love you!! <3

  30. vegirl says

    I’ve never had a cookie cake! Sounds great though– better than an ice cream cake, for sure 😉 I mean, darling, who wouldn’t like a cookie bigger than all of your families heads put together?

  31. Katie @Nutrition In A Peanut Shell says

    I had a cookie cake once- surprisingly all organic! It was a friend’s mom that was all into healthy living. Well, non scary ingredients. She decorated it with pink icing! So very good 🙂

  32. Moni'sMeals says

    This is great! I am known for my cookie cakes that I make for loved ones bdays and now here is a healthier version (although I like the one I make too with buuttttah) 🙂

    Thanks Katie!

  33. Kim says

    I usually make my regular chocolate chip cookie recipe and bake it in a cookie sheet. Faster than cookies and the kids love it. Sometimes I melt chocolate chips and write messages on it too. Made one for one of my kid’s classes for the surprise farewell party they planned for their teacher. It was a HUGE hit (pun intended)!
    Now I want to try this version. Maybe I’ll make it on Thursday when no one sees me and see if they can tell the difference.

  34. KellyBelly says

    I made my son a cookie cake last yr to bring to preschool to share with the class. He was very disappointed that only one other kid in the class would eat it. It was gluten and sugar free and crumbled all over! I’ll have to try this recipe instead.
    This yr for his school b-day treat we decided to bring chocolate dipped strawberries and choc. dipped marshmellows. Went over much better!

  35. Meghan @ StruggleMuffins says

    That’s one giant cookie I could get behind. Normally I’d stay away from such treats, fearing that one bite would turn into 8, 9, 10, and then the whole damn thing would be gone. But THIS! THIS cookie is made with healthy ingredients and I could see myself nomming down the whole thing without a smidge of guilt. Thank you for sharing!

  36. Stephanie @ StephSnacks says

    Oh man I remember the days of cookie cakes. When I was little, I think we had them at every single birthday party. Love me some cookie cake.

  37. Noya - gluttonandstudent says

    I’ve never had a giant cookie cake, nonetheless a healthy cookie, so this post gives me all the more reason to try it out!

  38. BroccoliHut says

    Have I ever had a cookie cake?? Ha! I’ve probably tasted at least a hundred in my life time. They were really popular when I was in school, plus both of my sisters frequently request them for their birthday cakes!

  39. kaila @ healthyhelper says

    THIS LOOKS INCREDIBLE!! Like the ones from the cookie stores at the mall!!! You even have the icing down right!

  40. Lisa says

    yum!! those are so good. always tempted to get one for my birthday, but i KNOW how much fat, sugar and calories are in them. Yea, yea, its my birthday “live a little!”, but knowing me, Id eat the entire thing 😉
    good thing you make healthier versions! and if college guys like it, it has to be good! haha

  41. Katie says

    I made this for a weekend BBQ and it got the approval of a bunch of political science PhD’s! (They still don’t know it was semi-healthy for them.) 🙂

  42. gia says

    This totally didn’t work for me. I think you need a lot more to give it a good flavor. I am disapointed I wasted good ingredients on this. Next time I will add maybe a banana to the mix or nutella. I think it’s blatantly obvious it needs something more to it than beans and brown sugar for the main components, but I tried to trust the recipe. Will take all recipes with a grain of salt, no pun intended from now on.

      • Ksenia says

        I usually don’t post, but I had to intervene:) I have made the deep dish cookie pie several times, which is just a double of this recipe and thus, twice as thick, and it’s awesome! In fact, I just finished one yesterday (it took a lot of will power to make it last for almost 24 hrs! I just didn’t want my bf to see what a pig I am hehe… err hope he’s not going to read this comment… ) Everyone’s taste buds are different, but my boyfriend could not detect beans in it. I can smell beany flavor when I make it, but when it’s done, it’s virtually undetectable even for someone who knows there are beans in it. It tastes like cookie dough, the one that usually has lots of fats and butter, only this one doesn’t! If you like cookie dough, you will like this. If not, why would you even make it? Lately, I started adding 2 tsp vanilla and cutting down on and subbing part of the sugar with nu-stevia and it still tastes great. I did make the recipe as is at first, and it rocks.

        • Ksenia says

          oops, I just realized that your recipe already calls for vanilla, and I was under the impression it didn’t use to, so ignore that. My bad!

          • Chocolate-Covered Katie says

            Oh no, you are 100% correct that it didn’t used to be there! 🙂 I accidentally left the vanilla out of the posted recipe (even though I always included it when I made it), and only when I went to write THIS recipe did I realize it was missing!

            And LOL at the part about “if you don’t like cookie dough…”
            I wonder if there is a person in the world who doesn’t like cookie dough. Hopefully not! 😉

    • Chocolate-Covered Katie says

      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.) 🙂

  43. Marianne says

    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?!

  44. Molly says

    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.

  45. Debbie says

    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!

    • Chocolate-Covered Katie says

      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!

  46. Sara A says

    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!

    • Chocolate-Covered Katie says

      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! 🙂

      • Sara A says

        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!

        • Melissa says

          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. 🙂

  47. Alan says

    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

  48. Erin says

    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…

      • Heather says

        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.

  49. Sindy says

    I made it yesterday and I loooooooved it!
    I was scared because I didn’t get the deep dish cookie pie right, but not this time, this one is delish!

  50. Ebbie says

    Can I blend all the ingredients (exculding the chocloate chips) together with a regular electric mixer or must I use a food processor?

  51. Jessica says

    I LOVE your website and ALL of your recipes, seriously! My favorite is the Cookie Dough Dip, yum yum yum. I’m just trying this one (it’s in the oven right now) and I’m so excited about it. Thanks for all you do!!!

  52. Jen says

    Hi Katie
    Can I substitute quick oats for rolled oats? I can go pick some quick oats up tomorrow but really want to try recipe and only have rolled oats.

  53. Chelsea says

    I finally made this recipe for the first time, and it was amazing! I wanted to tell you about the mistake I made that ended up turning out all right. Normally I use dry garbanzo beans, soak them for 24-48, then let them sprout a little to remove as much of the lectin ad phytic acid as possible. Well, they were nice and sprouted today, and I was so excited to make the cookie cake that I completely forgot to cook them! I blended them up with all the ingredients, tasted the mix, and was like, “…Oh. Forgot to cook the beans. Well, in the oven it goes!”

    Thankfully the baking time seemed to cook the beans enough, and the finished product was amazingly delicious. 😀

  54. Leslie says

    Hi Katie, I plan to make your deep dish cookie pie for Easter this weekend but wanted to trial the recipe first to make sure my family would like it since I’m one of only 2 people bringing a dessert 🙂 I made this version today and all of my coworkers and husband really enjoyed it! I should’ve expected nothing less since every one of your recipes I’ve made has been delish!! I actually decreased the sugar by 1/8 cup and it was still plenty sweet for normal dessert eaters. Thanks, I can’t wait to try the deep dish version this weekend!!

  55. Samantha says

    Any suggestions for substitutions for the brown sugar?? We try to stay away from anything processed…..

  56. Aleisha says

    Hi Katie!

    I can’t thank you ENOUGH for this recipe! My 17th birthday is right around the corner, and I’ve had many many sleepless nights trying to find a healthy cake recipe, and I finally found THE ONE! 😀

    I can’t wait to bake this! (I know, I know.. I’M baking the cake on my birthday, how lame! ;-))

    You’re officially my new favorite blog :D:D:D

      • Aleisha says

        Okay, I’m back to just say that this was AMAZING! Even after the next day, the leftovers were still gooey and soft like they were fresh from the oven! Thank you sososo much for this! My family still can’t believe it’s healthy! 😀

  57. Sherlock says

    This is GOOD! Very good! Rather than using quick cooking oats I just processed old fashioned oats into a fine powder. Worked just fine. I don’t think it’s too sweet like others have mentioned. I think it’s just right. This is good warm but I think it’s awesome right out of the fridge. Cut a nice slice and chow down with some almond milk. Great recipe Katie!

  58. Therese says

    My children are going to learn your name like a household fairy. They LOVED this, and I made a sugar free version (except for the choc chips) Dates and a Tablespoon of molasses are a good sub for brown sugar. I had to bake it longer though. Hooray for beans and CCK!

  59. Raechelle says

    Actually, using coconut oil or real butter rather than canola oil would make these even healthier as canola oil is highly processed and carcinogenic; but other than that looks great! Would love to try out after my comp. One question though; when you say white beans-are those like cannellini beans? Thanks!

  60. Daphna says

    Oh my god. I can’t believe how easy and good these are. Waiting for the kids to try them. thank you

  61. julia johnson says

    Can I bake this ahead without any problems? I know gf baking can be finicky in that regard. Anyone know if I can bake and frost the night before mothers day?

  62. Nicole says

    Katie, I don’t want to bother you with this…But every recipe I make of yours is divine! 🙂

    I have trouble with beans, do you have any idea what I could replace the beans with? If not I’m going to make this and suffer the consequences. I make the blondies and eat the whole pan by myself. Ugh! LOL

  63. Melissa says

    This is A-M-A-Z-I-N-G! I just made this but I put it in a 12 inch pizza pan so it was pretty thin but I cut it in 8 slices and ate it just like pizza! lol I ate 2 slices already and OMG. YUM.
    In highschool, they had super soft cookies in the cafeteria, and I would buy one every day. They were so soft in the middle, almost soupy….which is EXACTLY how I like them. And this reminds me of that! I am just floored, that it can taste this good with BEANS! And…without flour or butter!

  64. Melissa says

    Oh and someone else mentioned baking their own birthday cake…that’s exactly what I am doing, my birthday is in a few days and I can’t wait to see my family try this!
    Someone asked about reducing the sugar…I’m thinking sometime when I make this for just myself, I’m gonna try cutting out the sugar all together, and doubling the chocolate chips :p lol I think the chocolate should sweeten it up nicely 🙂

  65. Jen says

    Delicious!!! I’ve made it twice and a big hit both times. First time I followed the recipe exactly the second I used thick cut oats in place of quick oats, 3/4 C coconut sugar in place of brown sugar and coconut oil in place of canola. Next time I’m going to add a little cinnamon.

  66. aseel says

    i just made them and my they were fantabulously delicious i just really want to know the calorie count per serving and how much is a serving

  67. Wendy says

    THIS WAS AMAZING!!! I made it last night for my girlfriends and my husband and I just polished off the pan! Your recipes never last more than a few hours in my house. 🙂

    Question: I’m moving and am trying to use up all of the food I have…. If I subbed brown rice syrup (I have a ton!) for the sweetener, should I adjust the baking time or anything else in the recipe?

  68. Alicia says

    This is the first recipe I’ve tried from your website and I was very surprised that it was good! After I mixed the ingredients, I thought I’d give it a taste and expected it to taste like cookie dough. It tasted like someone had spilled their vanilla in a bowl of beans. I decided to bake it anyway, hoping it would somehow make it less “beany”. It did. Actually, it tasted exactly like a cookie and I didn’t want to share it! My kids had no idea that there were beans in it and my son said it was the best cookie he’s ever had in his whole life. Anyway, thank you for creating these recipes and I will never doubt you again!!

  69. Laura says

    OMG. Made this for me and my husband this weekend — it didn’t last more than an hour. We just ate it plain without anything on top and it was super moist and delicious.

    I will never buy a store bought cookie cake again!

    I’m brining one to my office later this week…let’s hope it makes it out of my house whole! 😉

  70. Mandana says

    We LOVED this and what I loved the best was the easy prep and clean up. Would you be willing to start a category on your website for recipes that fit that description? I love all the inspiration and such, but sometimes I just want to whip something up quickly and easily. Just an idea! Thanks again!

  71. Summor says

    I loved this! I’ve already eaten half of it and I just made it a few hours ago! I used 1/4 brown sugar and 1/4 of truvia, it was perfect. Just sweet enough with the chocolate chips. Thanks Katie!

  72. debbie says

    Dear Katie
    I love your recipes. I made the cookie cake twice looks nothing like yours very dark don’t know why and they didn’t get hard remained soft in center. Is that how they should be. Baked them in a glass pyres dish. Can you tell me what I could have done wrong. Thanks so much

  73. Suzi says

    Amazing recipe, as usual! I used a bit less brown sugar and added a stevia packet, baked it in an 8 inch pie pan and it was perfect! We’ve been warming up pieces every day for a post-breakfast snack 🙂 Yum!

  74. Kelly Dickinson says

    I made this for my husband a few months ago and he loved it! I did not tell him what was in it of course 😡
    Just repinned it for everyone on Pinterest to know too!

  75. Hannah s says

    This was fabulous ! This was a perfect recipe because I was out of eggs and butter . And the dough is edible with no eggs. Just when I licked the spatula. It blended perfectly in my blend tec blender. I was unclear from the recipe though… says just “pan”…..I thought it meant a round cookie sheet. But then I saw a reference to the deep dish version in the comments and combined the two recipes. Perhaps it could be changed so not so vague for new Pinterest readers like myself? And a direct link to the previous deep dish recipe in the post would be helpful too.
    I used almost a full can of 420 gram can of great northern beans. Brown sugar. I used your deep dish version in 4” springform pan sprayed with Pam. It was very moist….hopefully not too moist for my sisters liking (it was for her birthday)….it’s hard to tell when it is done cooking. I took it out when the knife stuck in was not too gooey and the top was getting just barely too dark. Next time I may a bit less sugar and chocolate chips to see if it’ll taste just as good.
    Tanks again for this healthier and easy alternative to cookies !!

  76. Melissa says

    I just recently made this recipe. I made two cookie cakes plus some of your Reese’s pieces fudge frosting. I spread some of the frosting on one cookie cake, stacked the other cookie cake on top, and then covered the whole thing with the rest of the frosting. It was AMAZING. It was for my best friend’s birthday party, so we served it to a bunch of unsuspecting non-vegans. No one suspected anything about chickpeas and everyone thought it was great. Success!

  77. renee says

    Hi Katie,
    All throughout studying for my final exams I was dying to make this, and finally the last of those dreadful papers were completed yesterday! I couldn’t wait any longer, so I tried this recipe this glorious morning.
    Turned out terrific! Well, of course it did. The only thing there was to be particular about was the gooeyness of the cake, as it put down the possibility of serving it in slices. (It didn’t really matter, because my family just devoured it with the same fork on the same plate.) Perhaps I should’ve cooked it a bit longer?
    Next time I think I’ll try using xylitol in place of sugar, to make it sound even more appealing to my health-attentive mother.
    Thanks so much for providing so many yummilicious and healtherrific desserts! There’s something immensely pleasing about eating hummus cake…however gross that sounds.

  78. Jennifer says

    I want to make this for my class on my birthday, which is this Thursday! And I was wondering if I’d be able to use flowers instead of beans. Would it be the same amount, or do you not know?

  79. Alyssa says

    I substituted the apple sauce with sugar-free maple syrup, which gave the cookie that molasses flavor that the brown sugar provides (which was good, because used a sugar substitute instead of brown sugar). The cookie cake was truly wonderful! Thanks for the recipe!

  80. Bridgett says

    Obsessed with oatmeal raisin cookies, I made up a version using this recipe and it came out unbelievable!
    My uber picky husband, who I’m sure one day will leave me for Little Debbie or Betty Crocker, was completely horrified that something so healthy tasted so good.
    I used Northern Beans, replaced the oil with plain nonfat yogurt, reduced the brown sugar to just under 1/3 c., added cinnamon and replaced the chocolate chips with raisins. Really good! Thanks for posting this amazing recipe!

  81. Shawna says

    Are white beans less noticeable… Everytime I use garbanzo beans in any of these recipes the flavor of them overpowers everything else….I’m hoping once baked maybe some of that flavor bakes off.

    • Shawna says

      I added another teaspoon of vanilla and definitely tastes better cooked than raw…. My kids love it…. Made it for my two year old’s birthday…

  82. carmel says

    Hey do you know if white beans are available in the uk or what you can use as an alternative.. I’ve googled and it’s come up that garbanzo beans are chickpeas? Is that right?
    Thanks xx

  83. Kelly says

    OMG I just made your deep dish chocolate chip cookie and it was amazing! I’ve tried lots of other dessert recipes that try to use beans but this was the first that was truly AWESOME! thank you!

  84. Danielle says

    Uh oh… I have some bad news.
    First the good news: this “cookie pie” as my family calls it is AMAZING. We’ve made it 3 times, even for guests, and everyone lovvvvves it. I’ve been raving about it being “healthy”… and that’s where the bad news comes in.

    I crunched the numbers on the whole recipe, then divide into a 1/6th pie serving. (Let’s be honest… I try to eat 1/8th but I always go back for more!)

    In the whole recipe, there are 1800 calories, 57g fat (using canola oil), 211g sugar, 33g protein and 32g fiber.

    Divided into 1/6th, that’s 300 calories per slice, 9.5g fat (much of it good fat from canola oil), 35g sugar, 5.5g protein and 5.5g fiber.

    That seems like a lot of sugar… nearly a day’s allotment! I love that it has fiber and protein. But I need to figure out a way to drop the sugar (without eating just a tiny sliver!!!).

    FWIW, I’ve been baking mine in a glass pie dish, and it comes out pretty thick, and smaller in diameter than yours pictured. It also lacks the beautiful texture of yours… it’s smoother but tastes absolutely wonderful anyways.

  85. Maria says

    My friend and I always complain when there are no comments on recipes by people that have actually tried the recipe, which I why I decided to post! This cookie cake was great. I used white beans and coconut oil (melted) and only 1/2 cup of brown sugar, and it was perfect. I also used vegan chocolate chips that my roommate found in the Kosher section, so they weren’t hideously expensive. I made my own vegan icing and put it in the fridge. This cake tastes the best after it has been in the fridge, like the real thing!

  86. Asha says

    I made this cake with white beans instead of Chickpeas. It was DELICIOUS. If you leave the cake in the fridge over night with the icing on it tastes even more like a real cookie cake. My friend made her own icing with vegan shortening, powdered sugar and butter.

  87. Maria says

    These came out of my oven this afternoon. Reduced the sugar to 1/2 cup and made them into 16 cookies.
    So good, it’s unbelievable!!
    Thanks for all your great recipes!!!

  88. Maria says

    I have made this recipe twice and it is great every time! I make it with a chocolate glaze icing, and used coconut sugar instead of brown sugar.

  89. amanda says

    I’ve made this a few times, but every time I double the sugar b/c the original recipe isn’t sweet enough for me

  90. Diana says

    This was absolutely delicious. I baked mine for 22 minutes in a 9-inch glass pie plate. It was soft at first, but firmed up nicely while maintaining its tenderness after spending a night in the fridge. Topped with a bit of store bought vanilla icing and sprinkles, the cookie cake looked and tasted a lot like store bought cookie cake (which I used to love). I think the flavor of the cookie cake actually improved the more days it was in the fridge. Thanks for a delicious recipe, Katie!

  91. Stacy says

    I feel like this might be a stupid question… What size of pan should I use? And do I need a cookie cake pan or are there other options?

  92. Carolyn says

    Is there a way to make this into a peanut butter cookie cake instead of chocolate chip? My little brother wanted to know if I would make him one.

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