Dark Chocolate Chip Cookie Cake
Gluten-free, dairy-free, and vegan.
15 oz cans
garbanzo beans (chickpeas)
(or honey if not vegan)
(I use dark chocolate)
Preheat oven to 350 degrees Fahrenheit.
In food processor, blend chickpeas, oats, and dates. You can do each of these separately if you have a small food processor.
Transfer your blend to a large bowl and add in honey, applesauce, almond milk, coconut oil, vanilla extract, baking powder, and baking soda. Mix lightly.
Add in chocolate chips. Mix lightly, just until they are evenly distributed.
Coat a large baking dish (I used 9×11) with coconut oil, then pour your cookie dough in evenly.
Bake at 350 degrees Fahrenheit for 35-40 minutes, or until a toothpick comes out clean.
Serve with your favorite ice cream! I LOVE topping a slice of this cookie cake with some dairy-free vanilla coconut milk ice cream.
For 1 serving:
Fat: 5 g
Carbs: 19 g
Protein: 3 g