Whole-Wheat Cookie Cake

12 Reviews / 4.8 Average
...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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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

eating cookie cake

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148 thoughts on “Whole-Wheat Cookie Cake”

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Recipe Rating

  1. Could you use whole wheat pastry flour for this recipe? What is the difference between whole wheat flour and whole wheat pastry flour?

    1. 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

    1. Amy Taylor (comment moderator)

      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.

  2. 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 ?

    1. Amy Taylor (comment moderator)

      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.

  3. 5 stars
    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.

  4. I want to make this for my sons birthday. Is it possible to make ahead of time by freezing the cookie cake?

  5. 5 stars
    Made this for Father’s Day this year. I had fun decorating this cookie cake with chocolate whipped cream, which paired perfectly with the cookie! Very easy and good recipe. It’s so interesting it is a giant chocolate chip cookie but it’s also like a cake. :)

  6. Chocolate chip cookie cake happens to be my sons favorite “cake”, so am making it for first time for his birthday tomorrow! I did use 1/2 white flour, just cause he is picky, I made a single cookie to try out first and I’m impressed with the results!

  7. I want to make this cookie cake for my four year old to take into school for his upcoming birthday (a class of 24)so I wanted to ask do you think I could double this recipe and bake it in a large rectangular sheet pan instead of the pizza pan?

    1. Amy Taylor (comment moderator)

      Hi Caitlin. Yes, I think so….and the pan shape is not important but you may need to adjust the cooking time a bit. ;)

  8. Is this batter less stiff than traditional batters for cookies? I made this and it is still in oven after 10 min and still wet in center.

  9. Just made the cookie wit coconut oil instead of butter and i use coconut palm sugar. The result- delucious cookie!! Thanks for the great recipie!

  10. Amy Taylor (comment moderator)

    Hi Ashley. They would be more “cakey” than a typical chocolate cookie. It would make a dozen large cookies. ~Amy

    1. Amy Taylor (comment moderator)

      Hi Tiffany. Yes, you will just be making a thinner cookie cake. Just watch it closely but you probably won’t need to adjust time much if at all. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Jessica. It’s a pretty big cookie. :) Much would depend on how you slice it. I’ve made it on a 14inch round pizza sheet and it easily served 8 generously. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Shirin. We’ve not tried it with an alternative sugar but I imagine it would work. The palm sugar has a similar consistency. ~Amy

  11. 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!

  12. 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.

    1. It’s the milk, not the sugar. Simply omit the milk and you are left w/ a more traditional cookie cake.This recipe is actually the same as the toll house recipe except w/ ww flour a a little less salt.

  13. 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?

  14. 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… ;)

  15. 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.

  16. 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??

    1. 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

  17. 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.

    1. 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: http://deliciouslyorganic.net/grain-free-chocolate-chip-cookies-paleo-primal/. 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

  18. 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!

    1. 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

    1. 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

      1. 5 stars
        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.

  19. 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!!!

  20. 5 stars
    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!

  21. 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!

    1. 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

  22. 4 stars
    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!

  23. 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.

  24. 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!

    1. 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

    1. Assistant to 100 Days (Amy)

      Hi Lindsey. You can make it a day ahead. I would store it, once it cools, in an airtight container. Make and apply the whipped cream right before serving. Enjoy. ~Amy

  25. Thank you for posting this! I was just informed that our son wants a cookie cake for his birthday and then, lo and behold, here’s the perfect recipe!! Can’t wait to give it a try!

    1. Assistant to 100 Days (Amy)

      Hi Erin. Using honey or maple syrup would change the consistency. For alternatives to the more refined sugars in this recipe, you could try using coconut palm sugar for the white sugar, and muscovado for the brown sugar. ~Amy

  26. I’ve made this twice and had to cook it at least twice as long as the directions say. I just took it out of the oven and it took 20-25 minutes. I wasn’t sure if something was wrong with my oven or if anyone else had this issue?

    1. Assistant to 100 Days (Amy)

      Hi Jenny. Well, it should not take so long to cook. Sometimes, I’ll have to adjust cooking time by a minute or two but never double. Did you fully preheat? Have you had trouble baking other items? If so, could be the oven. ~Amy

  27. Can anyone tell me if this tastes similar to the kind you buy at the mall? Namely, a chewy type cookie cake, not crunchy?


  28. 5 stars
    Super excited to give this a try, but I would like to make this in a rectangle 8×12 baking dish. Anyone tried this? Think it will be ok without modifications?

  29. Yum! Just did a trial run because both my turning 6 year old and turning 4 year old requested a cookie cake for their birthday at school. Cookie cakes are the hot item at school! They LOVED it! Should I lightly grease the pan? I could not slide it off onto a platter and I might need to make 2 to accommodate my sons class (in reality for the teachers. I know they will all want to try it because I am the “weird mom” who complicates all things involving food!)

  30. This was so delicious! I made two heart shapes for valentines day out of this one recipe, one with chocolate chips and one without for my son who doesn’t like chocolate. I used coconut palm sugar instead of the brown sugar. Thanks so much for the recipe!!

  31. I was craving cookie cake (4 months pregnant with 4th child!!) and I decided to look for a more “healthy” alternative to the one I keep seeing circulated on Pinterest… Premade cookie dough plus some corn syrup, followed by store bought chocolate icing!!! Yuck!!!! We are starting to transition to a “whole” organic diet and are making great strides :). Anyways, I’m THRILLED to have found your site and your tips! Right up my alley and exactly what I am trying to achieve with my growing family. I’m also relieved to see that you are going whole, but still bake. Most of my friends are gluten free, so I don’t get many tips from them :). I do have a question, is it possible to completely cut out all white flour and only use wheat? For bread, roux, baking, etc? And I haven’t browsed your site yet, so forgive me if this is answered, but do you only use butter or are there any other oils/fats you use to cook with? Thank you thank you!!!

  32. I made this for my son’s birthday at his preschool. All 18 children in his class loved it! Many asked for seconds. Such an easily made alternative to store bought nasty cookie cakes. Thank you!

    1. Assistant to 100 Days (Jill)

      Hi Amanda. Yes, I have substituted the coconut palm sugar only for the white sugar, but used muscovado for the brown sugar. Jill

  33. So excited about this recipe! We are making it for our Super Bowl party so I am going to try to do it in the shape of a football. :)

  34. This looks great! I would probably use Rapadura in place of the white and brown sugar and then I could call it “healthy-er”.

  35. Is one stick of butter a half cup? It’s sold in 2 cup blocks here in Canada and I can never remember the conversion.

  36. This is so simple yet so yummy! My daughter and I made this cookie cake for dessert while making homemade chips, salsa, and fajitas at the same time. It is so easy, we just threw everything together in a bowl stirred everything together added chocolate chips, spread on pizza pan, and baked. Everyone loved this!!!

  37. I made this last night- easy to make and it turned out great. The wholemeal flour gives it extra substance as well as makes it even tastier.

    1. Mine is in the oven right now baking for my hubs for Valentines Day! I was planning on buying him a store bought one, and I’m so glad I found this recipe! Looks so cute in the heart-shaped pan!! :)

  38. I made this yesterday for a family celebration. So yummy! Thanks for all of your fabulous recipes. I love this site!! :)

  39. Hi,
    Love the post! Have you ever worked with einkorn flour? Einkorn is the only wheat that has never been hybridized. It has higher protein & better flavor than modern wheat. (not to mention the other health benefits!)
    email me if you are interested in trying some einkorn flour or einkorn wheat berries.

      1. The flour is amazing & it’s a healthy alternative to modern wheat. Please email me at heidi@jovialfoods.com and I can send you some. Nutritionally it is really great it has high levels of protein, antioxidants and trace minerals!

  40. Okay, I officially love you. I’m not a particularly big fan of cake and I’m always happy to see whole wheat anything, so you’ve pretty much hit a bulls eye with this one in my book. :D

  41. 5 stars
    Thanks for the great recipe! I love the cookie cakes from the grocery store bakery (I know, not real food, and they’re expensive for what you get…but I would buy them as an occasional treat) I’m glad to have this alternative. I made it last night, and my husband and I both loved it! (No whipped cream though…)

  42. Sorry about this random question, but I didn’t know where to ask it. I would like to know what 100 days of real food thinks about grape nuts cereal? The original grape nuts that contains only whole grain wheat flour, malted barely four, salt, and dried yeast. Does it have any GMO in it? Thanks!

    1. Assistant to 100 Days (Jill)

      Hi Paula. Yes, organic sugar. Lisa does sometimes grind her own flour, but, otherwise uses the King Arthur white whole wheat flour. Jill

  43. 4 stars
    Made this tonight as a treat for a cold rainy week and it was delicious! Especially with homemade whipped cream on top! Thanks for the recipe!

  44. I’m going to try to vegan this- I’m trying to introduce some less processed, vegan treats to my children this year. It’s amazing how delicious they can be!

  45. I’m curious about the temperature of the butter too. I’d love to try this recipe out with my boys this weekend.

    1. A lot of cookie and pastry recipes call for cold butter because the batter/dough will hold its shape better during baking. If you start with soft or melted butter, the cookie will flatten out too much when baked. :)

    2. Assistant to 100 Days (Jill)

      Hi Christina – It helps to hold the shape of the dough better during baking if the butter is cold before creaming it. Jill

  46. After you decorate it with whipped cream, you’d have to put leftovers in the fridge… did the cookie taste ok out of the fridge? Or did you not have the ‘problem’ of leftovers :)?

    1. Yes, the cookie is totally fine out of the fridge it just doesn’t look as pretty because the whipped cream absorbed into the cookie a little.

  47. Hi Lisa, I love your site – it’s one of my daily reads and I’m always finding such great information on here! I’m linking my blog over to you tomorrow – I just have to share your wealth of knowledge with my readers!

    I’m definitely coming back to this recipe for my girl’s bday parties in May and June!

  48. Another substitute for refined sugar and brown( which is processed the same as white just with some of the molasses added back in ) is organic cane sugar. The price for large bags is quite reasonable from health food stores ( in Canada ) anyways. I try to always substitute with this or locally produced honey or maple syrup. This looks awesome. I’m making it with my kid before dinner for an after treat :)

  49. For my daughters 4th birthday she wanted a gingerbread theme. So, I made a paper template of a gingerbread man, mixed up and rolled out some white whole wheat gingerbread dough, traced the pattern and cut out the gingerbread man. After baking, I decorated him with frosting and candies. My daughter LOVED Her large gingerbread man! At the time I wasn’t yet dye free, but now I would use naturally dyed food coloring and candies. The same could be done with sugar cookie dough if you wanted a lighter colored cookie.

  50. This looks both tasty and fun– sad that I won’t have any birthdays to bake for anytime soon!

    But I am wondering why the butter should be cold? Usually in recipes that call for creaming the butter and sugar together, the butter needs to be softened. The only time I see recipes calling for cold butter is pastry dough that requires butter to be mixed directly into flour. Is the cold butter important to the cookie’s structure somehow?

    1. Assistant to 100 Days (Jill)

      Hi Becky. It helps to hold the shape of the dough better during baking if the butter is cold before creaming it. Jill

    1. She stated that her daughter’s school had a policy that homemade treats were not allowed because of the possibility of allergen contamination.

  51. This looks fun! Do you have any opinion on maple syrup sugar. I found it at the farmer’s market. The one he had was created by a maple syrup farmer. He boiled the syrup and the crystals came to the top. He removed them and packaged them. It looks like sugar and is 1 to 1 replacement. Clearly this would work in this recipe, taste would just have to be tested. I am wondering if you think this type of “sugar” would be acceptable during a 100 day challenge. We are now only using maple syrup and honey and wonder if these crystals might make baking with maple syrup easier and thus be a good choice. It is 100% maple syrup, just crystallized.

    1. Have you ever seen the process for making white sugar? It is full of multiple steps and various chemicals. I still eat it, but watching how sugar is processed makes me glad I don’t eat a lot of it. That said, I would assume that since maple syrup is boiled to make thin tree sap thicker (and sweeter) that boiling it a little longer to make crystals isn’t really much more processed. I’ll bet they are much sweeter than liquid maple syrup though because they don’t have any water “diluting” the sugars. Personally I would consider it okay for the challenge. Another thing to consider, for most recipes that call for sugar, challenge yourself to reduce it. In sweetbreads and cakes I usually add only 1/4 a cup of honey to 1 cup of flour (vs the 1:1 of many recipes).

    2. Assistant to 100 Days (Jill)

      Hi Kathy. I have heard of the maple sugar, but, I think for purposes of the 100 day challenge, only honey and maple syrup are “allowed”. The crystallization process is just one more step that takes it away from its natural state. Jill

  52. I’m so glad to see you endorsing Unreal candy!! My husband found them several months ago and we were thrilled to have a better substitute for our favorite treats! I will definitely be trying this recipe!

  53. This looks so good! I can’t wait to try it. I have a deeper dish type pizza pan, not sure if I could pull it off but will definitely give it a good ole’ college try!

  54. 5 stars
    I LOVE this blog and am planning on switching to all “Real Food” myself. But, coming from an Agricultural background, I am educated to the fact that eating all organic foods isn’t sustainable and completely impossible. It is easily sustainable and possible for my family as my parents live on and own land in which they raise their own (hormone free) meat products. We have grown “organic” produce for our own consumption in the past, so doing so again wouldn’t be hard. Living only 10 minutes from the “farm”, this makes it easy for me to participate. But, in the real-world, processed foods allow food to be stretched further, be grown faster, cheaper, and in mass quantities. We grow enough corn in midwest alone to feed the needs of our country as well as export to other countries. Field corn is fairly ever consumed by humans in it’s raw form, so we know it is all processed. < Field corn is one example of faster, cheaper, and in mass quantities.

    My point is, this way of eating and "voting in the supermarket" is not sustainable. It is impossible for the entire food industry as a whole to feed our country and our world on whole food alone. This was a fact of life and possible when my parents and grandparents were young because that was all they had! They also lived on their own farms and grew/ raised nearly everything they ate. Since the end of World War II and especially after the farm crises of the 80's, people lost or moved from their farms; they no longer eat what they grow. In fact, only 2% of all Americans are farmers! Although this may be easy for you, or for me. Not everyone can do this like you, because they do not have the resources like me. And unfortunately your "real food" resources are limited, as well as 98% of America. 98% of America cannot eat organically. It is completely impossible. In fact, I wonder if more than 5% of America could eat organically. We simply do not have the land and resources to devote to organic because we are using them all on chemical fed, hormone injected products in order to produce enough food to feed the world. Population is going up, and we aren't gaining any more land! Sadly,more food has to be produced on less land than ever before. This will continue to happen with "lab created" seeds, chemicals and injections…. :(

    *I still support your blog and love this idea! I'm just stating the not so obvious! Something to think about for the day….. :)

    1. I really appreciate your view point and totally get it. I don’t have an agricultural background but I agree with you.

    2. Thanks for your comment; it’s great to see all the sides of the story!

      I do wonder two things, though:

      1) Who did the study that determined that organic eating is not sustainable? I always like to follow the dollars behind the study; anymore it seems like someone with a vested interest in the outcome of the study is who funds it.

      2) Was the study conducted using the exact quantities of corn, soybeans, etc that we Americans consume today? And was that amount projected on to ALL world populations? I.e., I’m sure many millions of tons of corn are processed for HFCS; if you remove the HFCS from everyone’s diets, you’ll reduce the need to find acreage for the organic production of corn for HFCS. Also, American cows tend to be fed corn-based silage, while, I assume, cows in more rural parts of the world probably eat their natural diet- grass. So is this study projecting that every cow in the world should eat the same amount of corn-based silage that American cows overwhelmingly eat? If this is true, I could see how the conclusion could be made that there aren’t enough farms in the world to produce the corn needed.

      Hope my questions are clear.

      And as for me and my family- we are organic all the way!!

  55. My two year old party is next month and since its curious George we will have chocolate cupcakes (made from your whole wheat chocolate cake recipe) and banana frosting! I also have a hubby bday next moth and this just might be the solution for him! Do you think sucanat could be subbed for the brown sugar and what about honey/maple syrup instead of white sugar?

    1. Assistant to 100 Days (Jill)

      Hi Sarah. I usually substitute muscovado for the brown sugar, and sucanat for the white, but, you could probably do what you are suggesting. Good luck. Jill

    1. I personally don’t like things so sweet, so I usually use 1/2 or less in honey of what it calls for in sugar. That said, 1. this is already a relatively low sugar recipe so cloer to a 1:1 would probably be okay and 2. I have yet to experiment with honey in cookies. I don’t know if it would significantly change the outcome or not.

    2. Assistant to 100 Days (Jill)

      Diana – from what I read, it would be a 1:1 conversion. You may have to reduce other liquids though depending on how much honey and you may also want to reduce the oven temperature. Good luck. Jill

  56. Ooh, that’s exciting about Tattler being in stores. I just started canning last year and used what came on the jars, but I’m hoping to get some re-usable lids this year. I’m loving shopping in my basement for food I already made. I just opened some apple sauce and it was like jumping into Fall again.