Healthier Cookie Cake

IMG_5604-002 This cookie cake is good for…

  • Bringing to a party where guests aren’t accustomed to healthy treats
  • Acting as a birthday cake for someone who is cookie-obsessed
  • Making a weekday night extra special
  • Eating warm from the oven on a rainy day

This cookie cake is less good for…

  • Acting as a healthy and balanced breakfast
  • Meeting the needs of a super strict diet
  • Eating seven slices of without feeling guilty

In a nutshell, this cake is super delicious and much healthier than a classic cookie cake, but it still contains a substantial amount of sugar and fat, making it great for dessert, but not so good for every other meal. IMG_5616 So now that that’s cleared up, can we just admire the beauty that is this cake?  Would you look at all those chocolate chips?  And the thickness and chewiness of each piece?  Oh, how I wish you could taste it! But I guess there’s only one solution to that.  Scroll down for the recipe so you can whip this bad boy up yourself.  You’re only 10 minutes of hands-on time and 40 minutes of baking away from digging into a giant cookie.  How can you resist? IMG_5589-001

Healthier Cookie Cake

Ingredients

  • 1 (15 oz) can white beans, drained and rinsed
  • 1 package silken tofu
  • 1 cup rolled oats
  • 1 cup brown sugar (you can try substituting up to half with a calorie-free sweetener but I cannot vouch for the results as I have not tried it)
  • 3 tbsp melted coconut oil (or canola/vegetable oil)
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350F. Line a 8 or 9 in round pan with parchment paper (8 for thick, 9 for thinner. I used a 9 inch pan)
  2. Place beans and tofu in the bowl of a food processor. Blend on and off until incorporated. Stop to scrape down the sides of the bowl as necessary.
  3. Add oats, sugar, oil, vanilla, and baking powder and soda to food processor. Blend until completely combined. There should be no large pieces of oats, beans, or tofu. This may take a few minutes. Again, stop to scrape down the machine as necessary.
  4. Stir chocolate chips into batter in food processor. Save a few tablespoons of chocolate chips to sprinkle on top before baking.
  5. Pour batter into prepared pan and spread into an even layer. Sprinkle remaining chocolate chips on top for presentation purposes.
  6. Bake in preheated oven for 35-40 minutes and allow to cool for at least 10 minutes before slicing. For best results, let cake chill in fridge for at least one hour before serving. Serve with ice cream, whipped cream, or chocolate sauce if desired. Recipe makes 8 servings.
http://thesmartcookieblog.com/healthier-cookie-cake/
IMG_5613-001   Happy eating everyone!  I wish I had a slice of this right now!

Leave a Reply