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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150 thoughts on “Whole-Wheat Cookie Cake”

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Recipe Rating

  1. 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. :)

  2. 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!

  3. 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. ;)

  4. 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.

  5. 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!

  6. 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

  7. 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!

  8. 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.

  9. 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?

  10. 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… ;)

  11. 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.

  12. 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

  13. 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

  14. 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.

  15. 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!!!

  16. 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!

  17. 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

  18. 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!

  19. 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.

  20. 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

  21. 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

  22. 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

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


  24. 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?

  25. 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!)