Vegan Cookie Cake

Aren’t birthdays the PERFECT reason to try a vegan cookie cake recipe?  Last year, we made these Vegan Red Velvet Cupcakes stuffed with Oreos & Peanut Butter and O-M-G they we’re awesome!

Vegan Red Velvet Cupcakes Thumbnail Vegan Cookie Cake Thumbnail

This year, we switched it up and make a giant Vegan Cookie Cake!  The only problem with making a giant cookie cake is that there leaves LITTLE willpower for portion control.  Fortunately, we “healthified” the original recipe so that each piece was only about 150 calories compared to a normal cookie cake slice of 400+.  Our version was inspired by Chocolate Covered Katie’s Deep Dish Cookie Pie which I HIGHLY encourage you to check out.  Chocolate Covered Katie is one of my FAVORITE dessert blogs.  She featured healthy, low calorie, dairy free, gluten free, sugar free, vegan desserts that all taste fabulous!  She even has single serving size recipes!

For our version, we halved the recipe, swapped the brown sugar for this low calorie alternative, cooked the cake in one 10-inch pie pan, and reduced the cooking time to adjust for all the changes.

Vegan Cookie Cake

Prep time: Cook time: Total time:
Serves: 8 slices
Vegan cookie cake has never tasted better! Low calorie, vegan, and highly nutritious, you’ll never believe what this cookie cake secret ingredient is. Be sure to check out the original recipe at Chocolate Covered Katie.

Ingredients

  • 1 (15 oz.) can garbanzo beans (drained & rinsed)
  • 1/2 cup quick cooking oats
  • 1/8 cup unsweetened apple sauce
  • 1.5 Tbsp oil (light olive or vegetable)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tbsp molasses
  • 5 tbsp Truvia (stevia)
  • 1/2 cup chocolate chips (we used Ghirardelli semi sweet)

Instructions

  1. Preheat oven to 350F.
  2. Lightly grease a 10-inch pie pan.
  3. In a small bowl, mix molasses and Truvia to create a homemade brown sugar.
  4. Combine all ingredients (expect chocolate chips) in a food processor (not blender) and process throughly.
  5. Remove mixture from processor and fold in chocolate chips. Do NOT do this in the pie pan.
  6. Pour completed cookie dough mixture into pie pan and cook for 30 minutes at 350F.
  7. Remove from oven and allow cookie cake to cool completely before removing from pan or decorating.

Notes

We cooked our cookie cake in a 10-inch pie pan and cut 8 slices. Based on our calculations, we determined the calories to be approx. 150 per slice. Please note that any changes to the recipe will result in calorie changes as well.

PIN THIS!Vegan Cookie Cake

So how did your vegan cookie cake turn out?  We baked ours for 30 minutes which yielded a center that was fudgy and edges that were firm (not crisp).  If you like crispy edges, I’d suggest leaving it in the over for another few minutes but pay CAREFUL attention not to let it burn!  Have you tried cooking it longer?  Share you experience in the comments below!

Question: What celebration did YOU make this cookie cake for?

Heart Max Signature

Post Your Thoughts

  • O.M.G…..I just made these brownies for the kids and we all polished off even the little crumbs stuck at the bottom of the pan. Delicious!!! And I don’t have to worry about too much sweets or unhealthy ingredients in their perfect treat. You rock Max Pankow. Thank you! 🙂

    • Yay Alejandra!! I am SO happy that it turned out well and your kids liked the treat 🙂 Isn’t that the best feeling when your “healthy” recipes are kid approved?