Back when I started all this 'Skinny Fork' madness, my kiddo was just a little 3-year-old tot. Now she's at the end of 6th grade. One thing that hasn't changed through the years, has been that I always, every year for her birthday, make some sort of rainbow funfetti style magic treat.

Yep! It's true. I've made birthday cake cinnamon rolls, fairy bites, and cake batter cookies. Just to name a few. This year though? She's all about chocolate chip cookies and cookie cakes. So, when I saw this chocolate chip cookie pizza, I knew I had to healthify that bad boy up as much as I could for the big weekend ahead of us!

These cookies 'cakes' go by a lot of different names, but since I wasn't cooking this in a rounded 'pizza style' pan, I couldn't justify calling it a pizza. The same thing goes for calling it a cookie 'pie' since I'm also not baking it in a pie tin. The closest thing I could come to was a sheet cake. So, I stuck with a 'cookie cake'.

I can't even begin to tell you how tasty this cookie cake is, and the healthier swaps that I made were super simple. First of all, I used a light butter; which is generally my go-to swap for baked goods. I also used less sugar and even swapped in some brown sugar/sweetener blend.

I opted to load my cookie up with lots and LOTS of sprinkles because it's for a very special sprinkle loving birthday girl. I also used a canned 'organic' and all natural frosting that I quickly whipped into a fluffy delight and decorated with.

No matter what you're celebrating, everyone is sure to love this giant cookie cake and the fact that it's homemade too!

Step-by-Step Photos: