Springtime Happiness Cookie Cake


Yesterday I walked all the way from Beacon Hill to Fort Point Channel to the Public Garden (that’s like, all of Boston) without. wearing. a coat.

Do you know what this means??? SPRING HAS SPRUNG.


DSC_0171#happydance #happydance



So full of happy, in fact, that I finally concluded my blogging hiatus, dusted off my sprinkle cabinet, and baked you a giant cookie! So many colors! So much happy!

I know I’m like every other person in the world when I say I didn’t know I was in a deep dark cold-weather depression until I finally felt the warmth of the sun, but really? Can we ever talk about it enough? SPRIIIIIIIIIIIIIIIING. Blue skies and birds chirping! Colorful flowers and leaves on trees! NO MORE MITTENS!


Also #happydance-inducing?? I baked this cookie using coconut oil instead of butter and it is reeeeal good. And there are rainbow sprinkles inside. Doo-dee-doo-dee-dooooo.

DSC_0158Springtime Happiness Cookie Cake (adapted from this cookie pie)

yield: one 9-inch cookie cake


  • 1/2 cup coconut oil (or unsalted butter) at room temperature
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate M&Ms (or semisweet chocolate chips)
  • A handful of sprinkles, if you’re feeling extra happy


  1. Preheat the oven to 350 degrees. Generously grease (or coat with cooking spray) a 9-inch* round cake pan. In a medium bowl or the bowl of a stand mixer, beat the coconut oil and brown sugar together until smooth. Add the egg and vanilla; beat until fully combined.
  2. Scrape down the sides of the bowl and add the flour, baking powder, and salt. Stir on low until the ingredients just come together; add 3/4 of the M&Ms and sprinkles and stir until incorporated.
  3. Press the dough into the greased pan. Top with remaining 1/4 cup M&Ms. Bake for 20-25 minutes, or until the edges are golden brown. Cool completely** on a wire rack, then remove from the pan and serve.

*You can use an 8-inch or 10-inch cake pan, whatever you have on hand. Just adjust the time by a few minutes (longer bake time for 8-inch, shorter for 10-inch) to account for the different size.

**Or.. don’t let it cool, top it with vanilla ice cream, and eat it straight from the pan. 😉

18 thoughts on “Springtime Happiness Cookie Cake

  1. Mackenzie

    DUDE SAME. except not quite, but i totally walked from park street to hynes. WITHOUT A SWEATER. free at last, free at last. god, looking at this cake is like happiness on hyperdrive. love it! reminds me of all the cookie cakes i desperately wanted for my birthday when i was a little lady. crossing the fingers for more sweater-free days!

  2. katieannelane

    So I was all happy about spring. Now I am in Ithaca for spring break… packed some tees and lots of running clothes for the nice weather. It snowed this morning. Welcome back to Upstate NY, amiright?

    Also, this cookie cake is just totally fabulous. And I miss you.

  3. T

    I am missing your amazing blog stories and pretty pictures and sugar filled yummy-wonderfulness. Can’t wait for your return!! If you’re sick, feel better soon! If life is handing you lemons….make lemon bars or lemonade or lemon filled white chocolate truffles (or something like that)! If you’re just busy- well… “Success usually comes to those who are too busy to be looking for it.” (Henry David Thoreau)

  4. Addie

    I was just checking in tonight to see if maybe I somehow missed a post. I second the last two comments; I hope all is well and look forward to your return.

  5. Mel

    Whaaat, this is awesome!! I just bought a jar of coconut oil from Trader Joe’s and have no idea what to do with it other than stirring a little in my oatmeal in the mornings (YUM!). Found your adorable blog through Anna of Dear Friend, and am loving it! How do you make flourless cookies look SO yummy?

    PS: I’m another Melanie 🙂


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