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It is very concerning to me how much chocolate children consume today. It seems that chocolate has become a regular feature in the modern diet with many children consuming it on a daily basis. What’s more, some adults seem to think it’s ok to push it on children which contributes greatly to the problem encouraging the potential development of chocolate addiction later.
I regularly receive emails from parents up in arms over the chocolate being offered to their children at school (without their permission) not just as a reward, but even during testing to help the students stay awake and sharp. What is this all about? This type of thing never happened when I was in school – public or private.
Even worse, the chocolate these children are eating is fake chocolate in most cases. American candy companies have slowly but surely replaced real ingredients over the years with factory synthesized fake flavors and GMO sugar in all but the most top of the line brands. Always read those labels, though, because even expensive, beautifully packaged Godiva chocolate has horrible ingredients. Some European chocolate companies have disappointingly followed suit in the name of improving profits.
If you’ve ever compared the taste of an artificially flavored, GMO sweetened Snickers bar with the real taste of chocolate in an Ocho bar (organic, nonGMO Snickers alternative) you know exactly what I’m talking about.
Is Chocolate Safe for Children?
This trend of eating chocolate at a young age that is openly accepted and encouraged by many parents and teachers alike is a very worrisome trend. When I was young, my parents rarely let me eat any chocolate (or tea or any caffeinated substance) out of concern that the caffeine would prove damaging to my developing kidneys. A few pieces of chocolate candy at Halloween or Easter was about all I was ever allowed. My Dad recommended the same to the patients who sought his medical advice in his Family Practice. Even today, a review of the existing literature on the effect of caffeine on the kidneys is conflicting, so for children whose kidneys are still growing and developing, caution remains the best policy (1).
In light of my upbringing and views about children and chocolate in general, what in the world am I doing posting a recipe for chocolate chip cookie cake?
The reason is my overall food philosophy which includes a very good measure of practicality. Keeping chocolate away from children 100% throughout their entire childhood, while a very good idea that is awesome if you can pull it off, is still a decision that has the very real potential of backfiring bigtime. My approach has always been to provide opportunities for my children to consume small amounts of chocolate that is real, whole and free of GMOs and always in the presence of healthy fats to prevent excessive consumption or development of addiction.
Chocolate Chip Cookie Cake
In my view, giving kids a taste of the good stuff is their best shot at steering clear of the bad stuff and having the ability to easily say no when chocolate is all around them and being eaten constantly by their peers. Especially as children grow older, if they’ve only been eating the real thing at home and in strict moderation, they come to eventually realize that the processed chocolate really doesn’t taste very good after all and it’s better just to pass.
In light of my practical approach to introducing chocolate into a child’s life without endangering their health, I’d like to share the recipe for chocolate chip cookie cake below which is my family’s favorite. I make it for parties and get-togethers and have observed that everyone seems to enjoy it no matter how they typically eat – good or bad. This recipe can be easily modified to use half chocolate chips and half white chocolate (or carob) chips as necessary depending on the age of your children and how much exposure to chocolate and caffeine you feel is appropriate.
The best part is that this cookie cake is loaded with butter, so much in fact that it is highly satiating. Substitute expeller-pressed coconut oil if you have a dairy allergy in your home (sources).
It is very hard to overeat this cake unlike the garbage ingredient ones from the supermarket or the mall.
Just a small serving satisfies unlike the chocolate chip cookie cake from the supermarket or the mall which is loaded with rancid, fanny expanding vegetable oils and GMO sugar, triggering compulsive overeating in many people because ersatz foods do not satisfy. Even a small amount of these processed chocolate chip cookie cakes make many people feel sick due to the additives, chemicals and GMOs present.
Chocolate Chip Cookie Cake Recipe
This delicious chocolate chip cookie cake recipe is made with wholesome ingredients with nourishing fats so you don't overeat it like the ones at the supermarket or Mall.
Ingredients
- 2 cups einkorn flour preferably organic and freshly ground
- 1 cup butter preferably pastured and organic
- 2 eggs preferably pastured or free range
- 1 1/2 cups cane sugar preferably organic
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups chocolate chips preferably nonGMO and soy free
Instructions
Preheat the oven to 350 F/177 C.
Line a large, round pizza pan with unbleached parchment paper.
In a large bowl, blend the softened butter and cane sugar.
Beat the eggs and add along with the vanilla extract to the wet mixture.
Combine the flour, baking soda, and salt in a large bowl.
Add the flour mixture to the butter and sugar mixture a bit at a time mixing well.
Spread the batter evenly across the bottom of the pizza pan lined with parchment paper.
Add the chocolate chips evenly across the top pressing them slightly into the batter so they will still all show once the cookie cake is baked (see picture above to get the idea).
Bake for 20 minutes or until the edges are slightly browned and the center of the cookie cake is set but still soft.
Cool in the pan for 10 minutes, then cut and serve. Delicious when served with homemade vanilla ice cream.
References
Effects of caffeine on bone development
Caffeine and the kidneys
More Information
How Vegetable Oils Make Us Fat
Sprouted Flour Brownies
Homemade Cocoa Pudding
Carob or Chocolate Peanut Butter Fudge
3 Types of Farro. Should You be Eating this Ancient Grain?
Oh my gosh, this looks delish. I’ve heard great things about Jovial foods but have never tried them. I have a food sensitivity to eggs (the whites I feel) would just using the egg yolks work I wonder? I could eat that whole cookie right now!
Hmmm. Don’t know if this would work or not. Haven’t tried it myself. If you try it, Justin, please let us know.
Can I use spelt flour instead?
Probably … but have not tried this myself. Spelt is higher in bran than einkorn and would make for a more wheat-y type of cookie if that makes any sense. I don’t prefer spelt to einkorn. Einkorn is soooo much better for baking … much lighter.
What is your suggestions for substituting an alternative flour? Don’t consume
wheat or other grains.
Here is my recipe for gluten free flour substitution: https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
Sarah,
The white chocolate chips you recommend have soy lecithin in them. Do you know if this is non-GMO soy? Thanks for the great recipe.
Yes, it is nonGMO soy lecithin. I have confirmed this with the company in the past 🙂
FYI: National Geographic, many years ago, did an article on “Godiva chocolates” (owned
by Campbell soup company) and how they make their chocolates extra sweet for the American palate.
I have never bought Godiva since.
Distressing that some European chocolate companies are following suit.
Your recipe is good (lots of butter), but I would reduce amount of sugar… I always cut it in half
when baking..
Yes, cut it down if you can by all means. I usually make this cake for a large party, so I cater to the modern taste for sugar unfortunately. When I make just for my own family, I do use less or even substitute coconut sugar which has a significantly lower glycemic index. Thanks for mentioning that.
Looks GREAT!
Do you know of any decent non-GMO chocolate chips that are made without cane sugar? I’m looking for a reasonably good tasting chip without cane or other unhealthy sweeteners. Alternatively do you have a recipe to make a healthier chip?
Love your stuff! Thanks!
There is one brand of chocolate chips that uses stevia and erythritol (probably from GMO corn too although I have not confirmed this either way), but the erythritol can cause issues for those with gut problems or even trigger them with regular consumption so I wouldn’t recommend under most circumstances. http://amzn.to/1B0brOb
Do you soak the flour? I’ve been using blanched almond flour for cookies…
I don’t typically soak for this recipe as soaked flour doesn’t produce the right texture for cookie cake in my experience. Also, this cake is usually made for a party and most are not accustomed to traditional preparation of grains, so I try to make it so that all will enjoy and still benefit.
Any chance you might add a Pinterest button to your page so prople can pin right from the page? I often look at your site from my phone and it’s hard to pin from my phone (or perhaps I just don’t know how…) but I’ve used several sites where the Pinterest button is there and it is easily ‘pinable’ I love this recipe and would like to use it, and once it’s on Pinterest it’s easier to find for me 🙂
There’s a Pinterest button at the top and the bottom of the post 🙂
Hmmm…it doesn’t show up on my phone for some reason 🙁
I like to use white whole wheat flour and oat flour, would this work in this recipe?
I’ve never tried this combination of flours for this particular recipe. If you try it, let us know if it works out for you 🙂
Can I use sorghum flour? I’ve never used it in anything but wondering it will work
Sorghum flour cannot be used on its own. It’s best used in smaller quantities and blended with another crumbly gluten free flour like rice or teff. This post has more info on how to blend sorghum when using instead of wheat flour. https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
I agree! It makes me crazy how everyone is always wanting to give my kids candy; especially in school. Thank you for this recipe. Can’t wait to try it!
So are you using the whole grain? Or sifting the flour? I am so new to using einkorn and I’m only using berries and grinding as I need at this point. I’m tryibg to make notes each batch because I’m trying to figure out the best way to grind, do I want it at the finest to include it all or grind with more bran and sift out the bran? Thank you!
This was just what I was looking to make for my husband’s birthday while he was at a Men’s weekend with our church. A quick, healthy spin on a sure crowd pleaser. Delicious! Unfortunately this time of year I don’t have enough eggs to make vanilla ice cream, but still a good surprise. Thanks Sarah 🙂
Can I use almond flour? How can I make this gluten free?
You can substitute a gluten free baking mix. You can buy an excellent quality whole grain one with no added starch here: https://www.thehealthyhomeeconomist.com/go/jovial-gluten-free-flour/
Or you can mix it yourself: https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
Hi Sarah! Can you make chocolate cookies from the same recipe or would it be a different one?
Yes, this recipe makes great cookies if you prefer that instead of a cookie cake.