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.

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Recipe: Whole-Wheat Cookie Cake
 
Ingredients
  • 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.
Instructions
  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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