Chocolate Chip Cookie Cake
From: The Speedy Sneaky Chef
Cookie cakes are all the rage with kids these days, and are an unexpected twist on a traditional birthday cake. They're even quicker to make than individual cookies, since you don't have to spend any time scooping out batter. Want another surprise? Sweet veggies and flaxseed hide brilliantly in this seemingly sinful chocolate chip cookie.
Makes 12 servings:
- 1/2 cup Sneaky Chef Orange Puree (see Make-Ahead #2) or baby food carrot puree
- 1/4 cup ground flaxseed
- 1/2 cup canola oil
- 1 package (about 17 ounces) dry chocolate chip cookie mix or 2 1/4 cups Make-Ahead Instant Chocolate Chip Cookie Mix
1 cup white, unbleached sugar
1 cup brown sugar, packed
4 1/2 cups whole grain "pastry" flour or white whole wheat flour
2 teaspoons kosher salt
2 teaspoons baking soda
4 cups semi-sweet or dark chocolate chips
Optional: 1 tablespoon vanilla powder
Place all ingredients in a plastic bag or air-tight container, seal, shake, and store in refrigerator until ready to use.
> Preheat oven to 375 degrees and line a pizza pan (about 12 or 14 inch diameter) with parchment paper.
> In a mixing bowl, mix the puree, flax, and oil, then mix in the cookie mix. Press batter evenly into prepared pizza pan and bake for 22 to 24 minutes or until light golden brown. Add sprinkles, if using, immediately when cookie is hot out of the oven. Allow to cool completely before adding frosting or other decorations.
> Cut into wedges to serve.
|Serving Size 1|
|Total Fat 12.7g|
|Saturated Fat 3.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 22.6g|
|Dietary Fiber 2.4g|
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