To my American readers: here is how to impress your 4th of July BBQ guests. Introducing this adorable and healthy 4th of July cookie cake recipe.
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This patriotic cake recipe is easy to throw together and quite cute, if I do say so myself.
(Looking for a gluten free and/or vegan option? Check out last year’s patriotic creation: No Bake Blueberry Custard Pie.)
This cookie cake is easy to make, tasty, and won’t give you a massive sugar crash like most recipes like it, either. #winning
It’s packed with fiber from the whole wheat pastry flour (if you don’t have any on hand, use white whole wheat or regular all-purpose flour instead – just don’t use regular whole wheat flour as it will be too dense/heavy here) and oats and has a nice added vanilla punch without any extra sugar from unsweetened vanilla almond milk.
As for the icing? It’s actually just vanilla Greek yogurt, which makes this recipe super easy AND adds a nice protein punch to the mix.
(FYI when this post was originally published way back in 2015, it was sponsored by Almond Breeze.)
The flag cake is topped off with a ton of berries; no food dye needed here. 🙂
I call this a cookie cake because that exactly what it is: a mix between a cookie and a cake!
The texture and flavor is somewhere in between an oatmeal cookie and a vanilla cake; crispy around the edges, chewy but fluffy in the middle, and nice and vanilla-y.
This would actually make a great breakfast or afternoon snack, too, just sayin’.
The full recipe is at the end of the post, but here’s a quick overview.
To make it, simply whisk together the dry and wet ingredients separately, then add the wet to dry, mixing gently until a dough forms.
Then pat the dough into a baking pan, bake 25 minutes, and it’s ready to be decorated!
Be sure to use vanilla GREEK yogurt – not regular yogurt – as your icing; the regular kind won’t be thick enough to stay put. I recommend full fat if you can find it, too, for a richer flavor and mouthfeel.
If you’re vegan, I bet a thick vegan yogurt would do the trick instead.
With your blank canvas ready, it’s time to make your flag – or whatever else you like! Feel free to get creative depending on the season/holiday.
The full recipe is below. Have fun and enjoy! This would be a great one to make with kids – I think they would have a lot of fun making the flag topping. 🙂
What’s your favorite 4th of July BBQ treat? I share some more ideas in this post: Healthy 4th of July BBQ recipes.
And now, here’s the full 4th of July flag cookie cake recipe. Enjoy!
Healthy 4th of July Cookie Cake
This patriotic cake is easy to make and healthy. It is the perfect dish for your next July 4th BBQ and can be eaten as a dessert, snack, or even breakfast!
Ingredients:
- 1 cup whole wheat pastry flour (or white whole wheat flour, or all-purpose flour)
- 1 cup old fashioned oats
- 1/2 cup cane sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons vegetable oil or melted coconut oil
- 6 tablespoons unsweetened vanilla almond milk
- 6 ounces vanilla Greek yogurt
- Assorted berries, for garnish
Instructions:
- Preheat the oven to 350 degrees F.
- Whisk together the flour, oats, cane sugar, salt, and baking soda in a large bowl.
- Add the vegetable oil and almond milk, stir until a dough forms. Pat the dough into a greased, foil-lined 11x7 inch baking pan.
- Bake for 25 minutes, until the edges are golden brown and the center is set. Allow to cool, then remove from the pan and peel back the foil.
- Spread the Greek yogurt evenly over the cake and top with berries in the pattern of a flag.
