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This delicious chocolate chip cookie cake recipe is made with wholesome ingredients and nourishing fats that you can feel good about serving.
This Real Food cookie cake was a primary recipe I used when my children were younger to introduce chocolate to them in very small amounts.
This way, they would know what the good stuff tastes like so they would not develop a taste or addiction to the artificially flavored, vegetable oil-laced ersatz chocolates that, sadly, now dominate the candy market.
This strategy seems to have worked. My children, who are now old enough to make their own dietary decisions, rarely eat conventional candy, preferring instead the occasional homemade treat or quality piece of chocolate from an independent confectionery that uses traditional ingredients.
This cookie cake is an easy and popular choice for parties and get-togethers. Everyone seems to enjoy it no matter how they typically eat.
Choose Your Favorite Chips!
This recipe can be easily modified to use white chocolate or carob chips. The ratio you choose depends entirely on you and what you feel is appropriate for your family.
The best part is that this cookie cake is loaded with butter so that it is highly satiating. Substitute expeller-pressed coconut oil if you have a dairy allergy in your home. (sources)
Or, use half butter and half expeller coconut oil which, in my opinion, produces the perfect level of moistness and rich flavor. I do not recommend virgin coconut oil, as it can impart a slight coconut flavor that some do not enjoy.
It is hard to overeat this cake unlike commercial versions at the mall or supermarket with additives that encourage addictive eating behaviors.
Even a small amount of these processed chocolate chip cookie cakes make many people feel sick!
Chocolate Chip Cookie Cake Recipe
This delicious chocolate chip cookie cake recipe is made with wholesome ingredients with nourishing fats so you don't overeat it like the ones at the supermarket or Mall.
Ingredients
- 2 cups sprouted flour preferably organic and freshly ground
- 1/2 cup butter melted
- 1/2 cup expeller pressed coconut oil melted
- 2 eggs preferably pastured or free range
- 1 1/2 cups cane sugar preferably organic
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups chocolate chips preferably non GMO and soy-free
Equipment
Instructions
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Preheat the oven to 350 F/177 C.
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Grease pizza pan with coconut oil or butter.
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In a large bowl, cream the softened butter and coconut oil with the cane sugar.
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Beat the eggs and add along with the vanilla extract to the wet mixture.
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Combine the flour, baking soda, and salt in a large bowl.
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Add the flour mixture to the wet mixture a bit at a time mixing well until all is blended together.
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Spread the batter evenly across the bottom of the pizza pan.
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Add the chocolate chips evenly across the top pressing them slightly into the batter so they will still all show once the cookie cake is baked (see picture above to get the idea).
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Bake for 20 minutes or until the edges are slightly browned and the center of the cookie cake is set but still soft.
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Cool in the pan for 10 minutes, then cut and serve. Delicious when served with homemade vanilla ice cream.
Recipe Notes
Carob chips or white chocolate chips (sources) may be substituted for the chocolate chips.
Related Recipes
Sprouted Flour Brownies
Homemade Cocoa Pudding
Carob or Chocolate Peanut Butter Fudge
Can I use sorghum flour? I’ve never used it in anything but wondering it will work
Sorghum flour cannot be used on its own. It’s best used in smaller quantities and blended with another crumbly gluten free flour like rice or teff. This post has more info on how to blend sorghum when using instead of wheat flour. https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
I like to use white whole wheat flour and oat flour, would this work in this recipe?
I’ve never tried this combination of flours for this particular recipe. If you try it, let us know if it works out for you 🙂
Any chance you might add a Pinterest button to your page so prople can pin right from the page? I often look at your site from my phone and it’s hard to pin from my phone (or perhaps I just don’t know how…) but I’ve used several sites where the Pinterest button is there and it is easily ‘pinable’ I love this recipe and would like to use it, and once it’s on Pinterest it’s easier to find for me 🙂
There’s a Pinterest button at the top and the bottom of the post 🙂
Hmmm…it doesn’t show up on my phone for some reason 🙁
Do you soak the flour? I’ve been using blanched almond flour for cookies…
I don’t typically soak for this recipe as soaked flour doesn’t produce the right texture for cookie cake in my experience. Also, this cake is usually made for a party and most are not accustomed to traditional preparation of grains, so I try to make it so that all will enjoy and still benefit.
Looks GREAT!
Do you know of any decent non-GMO chocolate chips that are made without cane sugar? I’m looking for a reasonably good tasting chip without cane or other unhealthy sweeteners. Alternatively do you have a recipe to make a healthier chip?
Love your stuff! Thanks!
There is one brand of chocolate chips that uses stevia and erythritol (probably from GMO corn too although I have not confirmed this either way), but the erythritol can cause issues for those with gut problems or even trigger them with regular consumption so I wouldn’t recommend under most circumstances. http://amzn.to/1B0brOb
FYI: National Geographic, many years ago, did an article on “Godiva chocolates” (owned
by Campbell soup company) and how they make their chocolates extra sweet for the American palate.
I have never bought Godiva since.
Distressing that some European chocolate companies are following suit.
Your recipe is good (lots of butter), but I would reduce amount of sugar… I always cut it in half
when baking..
Yes, cut it down if you can by all means. I usually make this cake for a large party, so I cater to the modern taste for sugar unfortunately. When I make just for my own family, I do use less or even substitute coconut sugar which has a significantly lower glycemic index. Thanks for mentioning that.
Sarah,
The white chocolate chips you recommend have soy lecithin in them. Do you know if this is non-GMO soy? Thanks for the great recipe.
Yes, it is nonGMO soy lecithin. I have confirmed this with the company in the past 🙂
What is your suggestions for substituting an alternative flour? Don’t consume
wheat or other grains.
Here is my recipe for gluten free flour substitution: https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
Can I use spelt flour instead?
Probably … but have not tried this myself. Spelt is higher in bran than einkorn and would make for a more wheat-y type of cookie if that makes any sense. I don’t prefer spelt to einkorn. Einkorn is soooo much better for baking … much lighter.
Oh my gosh, this looks delish. I’ve heard great things about Jovial foods but have never tried them. I have a food sensitivity to eggs (the whites I feel) would just using the egg yolks work I wonder? I could eat that whole cookie right now!
Hmmm. Don’t know if this would work or not. Haven’t tried it myself. If you try it, Justin, please let us know.