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    Home » Desserts » Cookies, Pies & Tarts » Chocolate Chip Cookie Cake

    Chocolate Chip Cookie Cake

    Dec 16, 2022 · Updated: Feb 7, 2023 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    A classic chocolate chip cookie cake made healthier, higher in protein and easier to make than chocolate chip cookies. This cookie cake is easy to decorate for a birthday or valentine's day using these heart pans.

    slice of cookie cake

    This chocolate chip cookie cake is perfect for a busy person who loves homemade chocolate chip cookies, although admittedly my cinnamon chocolate chip cookies are awesome. This cookie cake batter comes together with simple ingredients, pressed into a pan and baked. No chilling required.

    The ingredients are probably in your pantry right now. They come together fast in one bowl, and a spoon to stir. Bake and cool in under an hour. Decorate it with frosting, and it can even serve as a birthday cake or a holiday cake! For instance, I made mini heart cookie cakes for Valentine's day.

    Table of Contents
    • Why You'll Love This Cookie
    • Ingredients
    • How to Make
    • Tips & Substitutions
    • FAQS
    • Other Healthy Cookie Recipes
    • Chocolate Chip Cookie Cake

    cookie cake slice

    Why You'll Love This Cookie

    Easy to make. This cookie cake is so easy to make. Just pop the ingredients into a bowl, mix and bake. Dress it up with frosting and sprinkles to make is as festive as a layer cake but without the work.

    Healthier cookie cake. My recipe is a healthier because I used nut butter and flax seed. Flax seeds are high in protein and fiber and omega-3 fatty acids which are vital for nearly all your cell processes. Nut butter is a healthier alternative to butter because it has more protein and is made of unsaturated, healthier fats.

    Fool-proof recipe. I baked mine in a tart pan with a removable bottom, but this recipe is really forgiving and you can use  just about any 12-inch pan.

    cookie cake ingredients

    Ingredients

    Chocolate Chips - I used mini chips that are dairy-free and vegan.

    Sugars - Use both white and brown. I used coconut palm sugar for the brown but traditional brown sugar works too. I used organic cane sugar for its unrefined nutrition.

    Flax seed eggs - Ground flax seed combined with water makes a great egg substitute for a cookie. Or use applesauce.

    Flour - All purpose or gluten-free baking flour can be used.

    Butters - I used both vegan butter and a nut butter. Any nut or seed butter works.

    Leaveners and flavors - baking soda, vanilla and salt.

    How to Make

    Read detailed recipe instructions in the recipe card at the bottom of this post but here is a general view of the steps.

    Step 1. Melt the butter in your microwave in a mixing bowl.

    Step 2. Add in both sugars, the flax seed egg, and vanilla and stir. No mixer needed.

    Step 3. Add in the baking soda, baking powder, salt and flour and stir up into a batter.

    Step 4. Fold in the chips and spread the dough into a pan.

    Step 5. Bake, cool and frost.

    steps to make cookie cake

    Tips & Substitutions

    1. The pan. This recipe fits a 12-inch tart pan with a removable bottom. You can also use a 9-inch pie pan, just use only ⅔ of the dough for the cookie cake, and refrigerate the remaining dough for cookies at a later date. I don't have one but there are cookie cake pans for sale that are 12-inches in diameter and the correct depth for a cookie cake.

    2. To make the cookie gluten-free, use gluten-free baking flour - the light blue bag by Bob's Red Mill works well.

    3. I have made this with oat flour and it does not create the cookie-like texture you see here, so I highly recommend sticking with all purpose or gluten-free baking flour.

    4. To keep the recipe vegan, instead of butter, use vegan butter.

    5.If your brown sugar is dry and hard, put it in a microwave safe bowl, cover it with a paper towel that has been soaked in water and squeezed out, and microwave at 20-second intervals until the sugar is soft and moist.

    6. Decorate the cookie cake to fit the occasion. For Christmas, add red and green sprinkles or even mini gingerbread men. For birthdays, use colorful frosting and birthday sprinkles. A number for an age can be frosted on top. I used a 4b star tip to create a row of rosettes and then I added sprinkles and gold stars.

    cookie cake decorated for christmas

    I also made mini Valentine's Day cookie cakes using heart pans with removable bottoms gold and beautiful as well as useful.

    two cookie cake hearts with pink rosette frosting and a white jug behind them

    FAQS

    What is the difference between a cookie and a cookie cake?

    A cookie is typically 3-inches in diameter and a cookie cake is anywhere from 7-inch to 12-inches in diameter.

    What does a cookie cake taste like?

    A cookie cake tastes just like a giant cookie, soft and chewy and full of chocolate chip cookie flavor.

    How can I make a gluten-free cookie cake?

    Follow this recipe but use gluten-free baking flour instead of all purpose.

    Can this dough make regular-size chocolate chip cookies?

    Yes! Scoop about 2 tablespoons of batter onto a parchment lined cookies sheet and bake them for 8 minutes at 350 F.

    Other Healthy Cookie Recipes

    Milano Cookies
    Chocolate Sugar Cookies
    2-Ingredient Holiday Cookies
    Brownie Cookies
    Healthy Sugar Cookies

    cookie cake slice

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    slice of cookie cake

    Chocolate Chip Cookie Cake

    Created by Dee Dine
    A classic chocolate chip cookie cake made healthier, higher in protein and easier to make than chocolate chip cookies. This cookie cake is easy to decorate for a birthday or any holiday.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 302 kcal

    Ingredients
      

    • ½ cup light brown sugar packed or use coconut palm sugar
    • ¼ cup organic cane sugar
    • ½ cup unsalted butter ½ stick, or 4 tablespoons
    • 1 tablespoon nut butter or seed butter
    • 1 flax seed egg
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 ½ cup all purpose or gluten-free baking flour
    • 1 teaspoon vanilla extract
    • pinch of salt
    • ¼ cup chocolate chips
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Make the flax seed eggs by stirring 1 tablespoon of ground flax seed into 3 tablespoon of water.
      flax seed egg with spoon
    • Rub butter on a 9-inch or 12-inch tart pan with a removable bottom. You can also use an 8-inch square pan.
      tart pan
    • Preheat the oven to 350 F.

    Make the Cookie Cake

    • In a large bowl, put the butter and microwave at 15 seconds until the butter is just melted.
      ½ cup unsalted butter
      melting butter for cookie cake
    • Add in the nut butter, sugars, flax seed egg and vanilla and stir the mixture. No mixer needed.
      ½ cup light brown sugar, ¼ cup organic cane sugar, 1 tablespoon nut butter, 1 flax seed egg, 1 teaspoon vanilla extract
      batter for cookie cake
    • Next add the baking soda, baking powder, salt, and flour. Stir again.
      ½ teaspoon baking soda, ¼ teaspoon baking powder, pinch of salt, 1 ½ cup all purpose or gluten-free baking flour
      batter for cookie cake
    • Fold in the chocolate chips.
      ¼ cup chocolate chips
      chips held over batter
    • Spread the cookie dough into the pan.
      cookie cake batter in a pan with spatula
    • Bake for 12-14 minutes. Do not over bake or the cookie will be too hard. Remove when the top only slightly has a brown tinge. It will look underdone.
    • Press a few chocolate chips on to the top of the hot cookie if you want to have melted chocolate chips on top.
      hot cookie cake with hand putting chocolate chips on top
    • Set the pan on a cooking rack and wait to remove the cookie cake until it is cool and can be removed without breaking. I used a tart pan with a removable bottom so removal is easy.

    Frost

    • Choose your favorite frosting, and use a frosting tip to create a circle of rosettes and added sprinkles sparingly.
      cookie cake slice

    How to Store A Cookie Cake

    • Leftover uncooked dough in a sealed container can be refrigerated for 3 days and frozen for one month.
    • Leftover baked cookie cake without frosting can be frozen in a sealed container for three months.
    • Baked and frosted cookie cake can be kept in a sealed container at room temperature for 3 days.

    Video

    Notes

    1. The pan. This recipe fits a 12-inch tart pan with a removable bottom. You can also use a 9-inch pie pan, just use only ⅔ of the dough for the cookie cake, and refrigerate the remaining dough for cookies at a later date. There are for sale also cookie cake pans that are 12-inches in diameter and the correct depth for a cookie cake.
    2. To make the cookie gluten-free, use gluten-free baking flour - the light blue bag by Bob's Red Mill works well.
    3. To keep the recipe vegan, instead of dairy butter, use vegan butter.
    4.If your brown sugar is dry and hard, put it in a microwave safe bowl, cover it with a paper towel that has been soaked in water and squeezed out, and microwave at 20-second intervals until the sugar is soft and moist.
    5. Decorate the cookie cake to fit the occasion. For Christmas, add red and green sprinkles or even mini gingerbread men. For birthdays, use colorful frosting and birthday sprinkles. A number for an age can be frosted on top. I used a 4b star tip to create a row of rosettes and then I added sprinkles and gold stars.

    Nutrition

    Calories: 302kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 75mgPotassium: 65mgFiber: 1gSugar: 22gVitamin A: 356IUVitamin C: 0.1mgCalcium: 34mgIron: 2mg
    Keyword chocolate chip cookie cake, cookie cake, healthy cookie cake
    Tried this recipe?Let us know how it was!

    This post is sponsored by Sunbutter. My opinions are my own.

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    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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