Recipe: Whole-Wheat Cookie Cake

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If you have no cake decorating skills (like me) then you’ll love the idea of a homemade whole-wheat cookie cake for the next birthday in your family. It takes very little – if any – talent to squirt some freshly whipped cream into the shape of a circle and your child’s first initial or age. I do want to warn you up front though this recipe calls for a little bit of refined sugar, which is not technically “real” but I think totally appropriate in GREAT moderation. One of the biggest problems with sugar today is the quantity in which it is consumed. And as I’ve shared before I think homemade treats are completely acceptable for occasions that truly are special and rare, although you’d be hard pressed to find me condoning factory-made, chemically-filled, artificial dye-laden treats any day of the year. :) So please forget that cookie cake place in the mall and instead spend a half hour making your very own cake from scratch…it’s easier than it looks!

finished cookie cake

Before we dive into today’s recipe I want to share that our sponsor, Tattler Reusable Canning Lids, will have their products available in all Ace Hardware, True Value, and Do it Best Stores throughout the US in 2013! Tattler also just recently learned that the University of Georgia Cooperative Extension is planning on conducting some side by side tests using Tattler Reusable Canning Lids, Weck Jars/lids, and conventional metal lids this year. No tests of this nature have been conducted for many years, so it’s exciting news in the canning world! If you don’t already use Tattler for your canning needs you should definitely check out their reusable, BPA-free lids that can literally be used over and over (and over and over) again for decades to come. They fit the standard jars you already own and are easy to use…and with coupon code “100Days” you’ll get 5% off your order.

4.7 from 10 reviews

Recipe: Whole-Wheat Cookie Cake
  • 1 ¼ cups whole-wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick cold butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ cup milk (whole milk always recommended)
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips or a combination of chocolate chips, nuts and/or Unreal M&M knockoffs
  • Homemade whipped cream and berries (optional) for decorating
  • SPECIAL EQUIPMENT: 12 to 13″ round pizza baking pan and a whipped cream dispenser like this or this. The pictured white serving platter (above) is available here.
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl whisk together the flour, baking soda, and salt.
  3. In a large bowl fitted with an electric whisk cream the butter and sugar together. Add the egg, milk, and vanilla and mix until thoroughly combined. Lastly, continue beating on low speed while carefully pouring in the flour mixture. Scrape the sides of the bowl as needed.
  4. Using a spatula or large spoon stir in the chocolate chips by hand.
  5. Carefully spread out the cookie dough onto the round baking pan. Take a few minutes to ensure one nice, even layer.
  6. Bake for 8 – 10 minutes or a light golden brown on top.
  7. Let cookie cake cool almost completely before gently sliding/pushing it onto a large round platter. Or if you’d rather be safe than sorry just leave it on the round pizza pan.
  8. Just before serving cover the outside edge with a pretty strip of homemade whipped cream and then add your child’s first initial or age in the middle. It might help to practice on an empty plate first. Good luck (and enjoy)!

eating cookie cake


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118 comments to Recipe: Whole-Wheat Cookie Cake

  • Jennifer

    My daughter is allergic to dairy. Would this recipe turn out if I substituted the egg with 1 T flaxseed and 3 T water and substitute the whole milk with coconut milk? Thanks in advance!

    • Assistant to 100 Days (Amy)

      Hi Jennifer. I’ve used flax as an egg substitute with success but have not tried it in this recipe. I think the coconut milk will work though the flavor might be slightly changed. Let us know your results. Good luck. ~Amy

  • Jennifer

    Also, what flavor of frosting would you recommend putting on this since I can’t use homemade whip cream?

  • Hi! I tried this recipe using both unsweetened coconut milk and coconut oil (instead of milk and butter) because of a dairy allergy and it turned out quite delicious! I did a one-for-one substitute for both ingredients and it worked out just fine.

  • Alicia

    I have made this cookie cake twice now. The first time I followed the recipe as is and it turned out nice. The only complaint was that it had a grainy texture that not everyone appreciated (even though I told them it was healthier anyway!) This time I mixed White Lily A.P flour & whole wheat. It just came out of the oven, so we’ll see soon if it affected the texture. Thanks for the great recipe & the confidence that comes from making something all by yourself!

  • Kim Ko

    I was just wondering how this recipe fits into the “real food” with the sugars in it? It sounds yummy and I would love to make it!

    • Assistant to 100 Days (Amy)

      Hello Kim. This is one of the few recipes in which Lisa bends the rules a bit for rare special occasions. :) ~Amy

  • Mama654

    Made this last night to practice for my sons 4th birthday at the end of the month. I had to make a few substitutions because we have dairy allergies. I used Almond Milk in place of the whole milk. Sucanat and coconut palm sugar in place of the white and brown sugar (also a bit of honey so it still would be sweet but only about 1/8 cup) and coconut oil in place of butter. For toppings we pureed dates, almond milk, and cacao powder for chocolate frosting and made coconut milk whipped cream. So easy to decorate! This turned out super yummy! My son is quite excited for his birthday cake!

  • Danielle

    YEAH, my boys LOVED this cookie cake!! They both LOVE cookie cake for birthdays & I now have an amazing recipe to make my own going forward!!! I did use a frosting for the topping with powdered sugar, but I at least knew exactly what went into the frosting…4 ingredients: Butter, vanilla, powdered sugar & whipping cream.

    Thanks so much for the recipes!!!

  • Hi. I am making this today for my brother’s birthday party and I was wondering if I had to grease the pizza pan. This recipe looks great and luckily I had just enough chocolate chips. Love the site.

    Margaret Anne (

    • Assistant to 100 Days (Amy)

      Hi Margaret. Sorry but we rarely are able to respond in real time to comments. How did your cookie cake turn out? Hope it was a happy birthday! ~Amy

      • The cookie cake turned out great. I made two and filled the middle with cream cheese frosting. I found that greasing the pans didn’t help, but not greasing the pans didn’t work either. The sugar in the chocolate chips stuck to the pan and when I finally got the cake from the pan, all of the chocolate chips that stuck were still on the pan. I was thinking about perusing around Amazon for a round sil-pat because the cake was so delicious but I wanted to avoid the problem I had. The birthday party was great. The cake was amazing. Thanks for the recipe.

  • Melissa

    So I see most of your recipes are made with whole wheat flour is this 100% whole wheat or 100% white whole wheat? Are both equally healthy? Thanks!

    • Assistant to 100 Days (Amy)

      Hi Melissa. Yes, they are both whole wheat. White whole wheat is just a lighter grain and has all the nutrition and fiber. ~Amy

  • Ellen Jones

    How can you make this gluten free? I am always looking for gluten free options so I have something to make for my great nephew who cannot have gluten and my sister in law. I will defiantly be trying this recipe. I have recently purchased a bag of spelt flower and I’m going to try it with that.

    • Assistant to 100 Days (Amy)

      Hi Ellen. We have not adapted our recipes for gluten free baking, as it is not our expertise. While I do quite a lot of gluten free cooking, for me it still requires a lot of trial and error. Deliciously Organic has a gluten/grain free chocolate chip cookie recipe that might give you some ideas: I’ve also found gluten free versions of the cookie cake online but they all use prepared gluten free flour mixtures that are not whole grain. ~Amy

  • Erica

    i’m bummed to say i tried this and it flopped bad : ( it didn’t at all taste well…i ended up throwing it away : ( i have terrible baking skills even if i use white flour and white sugar….but i sure wanted this more wholesome one to be good! any suggestions??

    • Assistant to 100 Days (Amy)

      Hi Erica. Sorry to hear that you had a rough time with this recipe. Learning to bake does take practice but you can get there. Be sure that your ingredients are fresh and that you follow the recipe as stated. Don’t give up! Ya know, some people that enjoy being creative in the kitchen don’t like baking because it requires close attention to exact measurements and ingredients. I was one of those people but I’ve learned to adapt and improve my skills. :) ~Amy

  • It’s great to at least make your food from scratch. Hate to say the things like butter, milk, sugar, salt, vanilla usually have GMO corn in some fashion. At least your avoiding additives that are in pre-made foods! Perhaps you can get others to do the same.

  • Ana

    Can I use all purpose flour in place of the wheat flour? :)

  • moet

    Do you soak your wheat flour before cooking with it?

  • Jessica(Guam)

    Hey, this may be a crazy question but, do you think I could make the cookie cake using my pizza stone?? I only ask b/c I CANNOT find a 12-13″ pizza pan!!! :0 The only ones I’ve been able to find have holes in the bottom for pizza crust and I’m pretty sure that wouldn’t work for a cookie cake!! Thanks… ;)

  • Emily Call

    Hi! We love this cookie cake! We are headed out of town in a few days and I wanted to take this along as a special treat. Do you think it would freeze okay?

  • Jamie Dunson

    I never knew how easy it was to make one of these!!!

  • Paige

    I made this tonight and it is delicious! It was so easy and pretty quick to make. Will save this recipe for sure!

  • Franki

    Just made this subbed all of the sugar for coconut palm sugar and doubled the recipe. I spread it in a jelly roll pan on parchment paper. It made a ton of bars. The consistency is definitely more like cake than cookie. I’m not sure if that had to do with my sugar change. But the kids and husband approved. Good sweet snack to have around the house. I froze half of them.

  • Kylie K.

    Hi, I’m making this the night before the birthday party, do you think I should refrigerate it or leave it on the counter covered? Thanks!

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