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!
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Whole-Wheat Cookie Cake
Ingredients
- 1 ¼ cups whole-wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter (cold)
- ¼ cup 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)
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl whisk together the flour, baking soda, and salt.
- 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.
- Using a spatula or large spoon stir in the chocolate chips by hand.
- Carefully spread out the cookie dough onto the round baking pan. Take a few minutes to ensure one nice, even layer.
- Bake for 8 - 10 minutes or a light golden brown on top.
- 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.
- 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)!
Notes
Nutrition Facts
Jennie says
Should I store leftovers in the fridge?
100 Days Admin says
You could leave it at room temperature in an airtight container if you wish, or freeze the leftovers for later. - Nicole
Jen says
How do you use the homemade whipped cream? What do you put it in to decorate?
100 Days Admin says
Hey Jen, check out the recipe for homemade whipped cream here. There's also a link in that post on what tool Lisa uses to decorate with. - Nicole
https://www.100daysofrealfood.com/whipped-cream-recipe/
Brittany says
Could you use whole wheat pastry flour for this recipe? What is the difference between whole wheat flour and whole wheat pastry flour?
100 Days Admin says
Yes, you can use pastry flour if that's what you have. Regular whole wheat pastry flour has a texture that is more like white flour. Either one will do. - Nicole
Charissa says
Can I sub coconut oil for the butter? If so, how many cups should I do? And should it be cold as well?
Amy Taylor (comment moderator) says
We regulaly swap out butter and coconut oil though we've not tried it in this recipe. When we do the ratio is 1:1 and since the butter is solid and cold, I would use the coconut oil the same way.
skye says
OK I gotta ask the obvious- sorry if someone already asked this.... I make the recipe for the normal chocolate chip cookies from this website all the time. Why not just use that recipe? Or this is different because it has to be bigger ?
Amy Taylor (comment moderator) says
Hi. The recipes are very similar. This one has the addition of milk as an ingredient and it bakes up with little more loft. If you try it with the other recipe, let us know how it goes.
jenn says
HI Could you use honey instead of sugar?
Amy Taylor (comment moderator) says
Hi. That is not something we have tried but this might help if you do: http://www.peachtreeroadfarmersmarket.com/pdf/recipes/2010/prfm_sugartohoneyconversion.pdf.
Nicole says
Yum yum yum! A nice change from the basic chocolate chip cookies, kids loved it with a glass of milk! I used applesauce instead of eggs and Earth Balance instead of butter and soy milk due to my sons allergies and it was still great.
Tiffany says
I want to make this for my sons birthday. Is it possible to make ahead of time by freezing the cookie cake?
Amy Taylor (comment moderator) says
Hi Tiffany. Yes, you can freeze it.